Cauliflower & Pumpkin Cupcakes
Delicious recipe that you will make every year for the Holidays!
1 head of cooked, cooled Cauliflower (cut into small florets and cooked in microwave for 15 minutes or until very tender)
1 box yellow cake mix
½ cup oil
¾ cup canned Pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
½ cup sugar
1 cup butterscotch chips
16 ounces frozen whipped topping (thawed)
Preheat oven to 350°F. Line 24 cupcake tin with cupcake liners. In electric mixer combine the following at low speed: cake mix, oil, eggs, Pumpkin, cinnamon, nutmeg and sugar. Once well combined, add cooked Cauliflower and mix on medium high speed until well mixed. Add butterscotch chips and mix until combined. Fill cupcake papers ¾ full and bake for 20 minutes until cupcakes spring back when pressed lightly with finger. Cool on wire rack. Before serving frost each cupcake with non-dairy whipped topping (Cool Whip). You may add 1 teaspoon of ginger extract or ¼ teaspoon of cinnamon to whipped topping, One tablespoon of coffee syrups also work well to flavor whip topping (hazelnut, caramel, gingerbread). Refrigerate cakes until ready to serve.
Cauliflower in a cupcake....you would never know! These pumpkin cupcakes are are delicious yet a nutritious ingredient is hidden within. Such a great
Cauliflower in a cupcake....you would never know! These pumpkin cupcakes are are delicious yet a nutritious ingredient is hidden within. Such a great holiday dessert and treat. These taste like a pumpkin pie cupcake. You won't have any leftovers if you take these to a family gathering.