i wasn't blown away by the finished result, but they aren't too shabby. They didn't raise enough for my liking but that could be attributed to the egg beaters - next time i would add some egg whites to see if that makes it fluffier. i don't really like store bought cake mixes, they are filled with all kinds of crap that just don't belong in a cupcake, let alone my body, but since i made the whole "bake something" idea at 11:30 pm, i found a mix buried in the pantry and just decided to go with it.
here's the recipe i used, i substituted egg beaters for eggs and i made my own frosting with a recipe from the joy of cooking - you can find it here though. i like the little flecks from vanilla so i scraped about a third of a vanilla bean into the mixture. Oh, and I also added a healthy handful of ghirardelli milk chocolate chips into the mix, just for extra tomfoolery, you know, because that's what i'm all about.
Recipe:
1 15-ounce can 100 % pumpkin
3 large eggs
6 tablespoons granulated sugar
6 tablespoons canola oil
1 18.25-ounce box moist deluxe yellow cake mix
1 teaspoon pumpkin pie spice
1 16-ounce can cream cheese frosting
1. Preheat oven to 350-degrees.
2. Using an electric mixer, mix together pumpkin, eggs, sugar and oil.
3. Add cake mix and pumpkin pie spice. Continue to beat for another 3 minutes.
4. Pour into a baking pan coated with a spray of canola oil.
5. Bake for about 40 minutes or until a toothpick inserted in center comes out clean.
6. Cool on wire rack. Spread frosting over. Cover and store leftovers in the refrigerator
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