Almost every fall, I make pumpkin cake or cupcakes with the kids. It's a tradition. My favorite Pumpkin Spice Cake recipe is from Everyday Food magazine and it's a super easy recipe. It's a simple cake recipe and they come out so moist and delicious.
This time the kids weren't interested in helping me make the batter, though they helped me fill the cupcake tins. Cinnamon, nutmeg, and ginger baking makes a home smell so happy. Waiting for them to cool was hard for the kids. After we ate dinner, everyone was ready for the main event. Decorating the cupcakes!
I was cooking dinner the same time the cupcakes were baking. I knew I didn't have a lot of time to make frosting, so I grabbed some new Cool Whip Frosting in cream cheese to try out. The original recipe calls for cream cheese frosting, so the Cool Whip Frosting was perfect.
Well, not quite, perfect. First the frosting had to be color. For each child, I put about 1/2 cup of frosting in a resealable sandwich bag. They squeezed in some drops of food coloring. We closed up the bag (letting out as much air as possible), and the kids had to smoosh the frosting around to mix up the colors.
Once the frosting is the desired color, squeeze as much of it as you can to one corner of the resealable bag. I tied the top with a rubber band to make it easier for my toddler to squeeze. Snip the bottom corner of the bag to start frosting.
My daughter was very precise with her purple frosting. The sprinkles were the final touch!
The cupcakes were delicious and I was impressed with the Cool Whip Frosting. It's a little sweeter than I would have preferred. Then again, I ate two of them. Sssshhhh. Don't tell the kids.
What do you like to bake during the fall?
I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric You can also see my full shopping adventure on Google+. All opinions and calories are my own. YUM!
