Cupcake Poll!!! I NEED YOUR HELP!!!

For my next cupcake experience, I'm having a HARD TIME CHOOSING between these 4 cuppers. You will see why.
I'm totally feeling "fall-ish", and these cuppers have my taste buds reeling, so I'm enlisting your help.

Which of the following do you think I should try?

#1. Chocolate Chai Spice Cupcake

#2. Fresh Pumpkin Cupcakes With White Chocolate Chunks And Cream Cheese Frosting

#3. Caramel Apple Cupcakes

#4. S’mores Cupcakes

Can't wait to hear your choices!

Comments

Stef said…

The chocolate chai spice cupcake was the first cupcake I made in my project. It was a huge hit! I would strongly recommend it.

http://www.cupcakeproject.com/2007/05/chocolate-chai-spice-first-cupcakes.html

September 1, 2008 at 10:51 AM

Kim said…

CARAMEL APPLE!!!!
(and I will babysit one evening for each one that is left on my doorstep) :o).

OXOX Kim

September 1, 2008 at 2:44 PM

Fresh Ricotta Cheese

Yes, I did. I made fresh ricotta cheese. I have been nostalgically craving the homemade goat cheese I would make when I was much younger. I don't have the recipe, and I have no goat, so I scoured the internet, found a recipe that seemed familiar, and used whole milk and cream from my local grocer. I was SO excited to make this today, and it only takes minutes! AND IT IS SOOOOO GOOD! SOO AMAZING! Fresh Ricotta Cheese (for the record, I made 1/2 of the following recipe) Ingredients: 8 cups whole milk 1 cup heavy whipping cream 1/2 teaspoon salt 3 Tbsp lemon juice Directions: 1. Prepare a sieve lined with fine mesh cheesecloth (I used a thin hand towel from IKEA) and place it over a large bowl, set aside. 2. Into a large stockpot add milk, cream and salt and bring to a rolling boil. Stirring constantly. 3. When it has reached a rolling boil add lemon juice, reduce heat and stir until mixture curdle...

Butterscotch Pumpkin Pudding Cheesecake

I LOVE pumpkin, and nearly always have canned pumpkin in my pantry. I love easy, instant, yumminess, and this pie fits the bill perfectly!!! Butterscotch Pumpkin Pudding Cheesecake Ingredients: 1 9-inch graham cracker crust 8 oz softened cream cheese 2 bx (large) butterscotch instant pudding 15 oz (1 can) pumpkin 8 oz whipped cream topping, chilled, not frozen 1 Tbsp freshly grated nutmeg 1 Tbsp pumpkin pie spice 1 Tbsp cinnamon 1 c coarsely chopped pecans (optional) Directions: 1. Whip softened cream cheese and pumpkin till smooth. 2. Add pudding and spices. Blend until creamy. 3. Fold in whipped cream topping and mix till blended. 4. Pour into crust and top with pecans. 5. Chill for at least 1 hour before serving. SO yummy!

Pineapple Upside Down Cupcakes w/ Browned Butter Icing

Recipes: Pineapple Upside Down Cupcakes Topping: 1c. brown sugar, 1/2 c. butter, 24 pineapple chunks Cake: 1-2/3 c. flour, 3/4 t. vanilla, 1T. nutmeg 3/4 t. b. powder, 1/2 t. salt, 1-3/4 c. sugar, 1 c. Butter Crisco, 4 eggs, 3/4 c. sour cream, 1 T. cinnamon 1T. ground cloves Topping: melt in small saucepan brown sugar & butter till dissolved & bubbly. spoon small amt. into cupcake liners and place 1 pineapple in center of liner. Preheat oven to 350 F° Mix cake together and spoon batter into liners almost full. Bake about 1 hour or till toothpick comes out clean. *option- dip tops in icing recipe below MAKE DOUBLE BATCH OF ICING!!! Browned Butter Icing 1/2 c. butter 1-1/2 t. vanilla 3 c. confectioners sugar 2-6T milk Heat butter in saucepan over med. heat till light brown color. Stir in c. sugar 1 cup at a time w/ vanilla & milk till desired consistency. Beat till smooth & spreadable. Spread on cuppies while still quite warm. y...

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