I have no idea what has been up with me lately, but I’ve like totally turned country.
I went to a Zac Brown Band concert about a week ago and have just like not stopped listening to country. I should probably mention that I have been a long time foe of country music. I was dead-set that it was just NOT my thing. I was kind of prejudice against country music…I’m even a little ashamed about it.
Anyways, one of my friends asked me to go to the Zac Brown Band concert with her. She wasn’t even a big country fan till like this past summer but she insisted it would be fun, so I reluctantly agreed. Something about listening to country makes me feel so…American. And patriotic!
Somehow it kind of soothes me, though. I’ve noticed that, strangely, it makes me drive slower. Weird, I know. Like I used to be a total speed racer (I know, sorry mom!), but now I don’t even have to try to drive the speed limit and people on the road don’t annoy me as much. It’s very, very odd. So maybe instead of those darn online driving school classes they make speeders take, they should make them listen to country music. Just a thought.
On a completely different note, I made some more pumpkin stuff. Don’t hate me. I know this is a lot of pumpkin stuff, but it IS that time of year!!! So embrace it, people.
These are super easy, and actually healthy cupcakes made from a box mix and can of pumpkin and water. SUPER EASY. Then you can plop some of this yummy spice buttercream on top and call it awesome. I was even told it was one of the best cupcake combinations I’ve ever made. And I have made a lot of cupcake recipes!
Pumpkin Spice Cupcakes
FOR THE PUMPKIN CUPCAKES:
FOR THE SPICE BUTTERCREAM:
1/2 cup (1 stick) butter, softened
1 1/2 teaspoons ground cinnamon
scant 1/2 teaspoon ground nutmeg
scant 1/2 teaspoon ground ginger
scant 1/4 teaspoon ground cloves
1 teaspoon vanilla extract
about 2 cups powdered sugar
2-4 Tablespoons milk (I used skim), as needed
- Using the mixer, cream butter until smooth. Beat in vanilla extract and spices. When mixed, add in powdered sugar 1/2 cup at a time, mixing in completely after each addition. If frosting gets too thick, beat in milk. If too thin, beat in more powdered sugar until right consistency. Be sure not to add too much powdered sugar or milk where you lose the flavor of the spices. Pipe or frost cooled cupcakes as desired. Cupcakes may be stored on countertop in closed container. Enjoy!
Random Fact of the Day: About 39,000 gallons of water are used to produce the average car.
- Pumpkin Cupcakes with Chocolate Frosting (lattesandleggings.com)
- Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting (inspireandindulge.wordpress.com)
- make :: pumpkin cupcakes toppers (jamieofalltrades.org)