Chocolate Butterscotch Cupcakes

Hope everyone had a wonderful Saint Patrick's day on Thursday! For our pot of gold after our meal, we made these wonderful cupcakes! Enjoy!

Chocolate Butterscotch Cupcakes
1 cup sugar
1 cup brown sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp almond extract
1 cup boiling water
1 Butterscotch pudding cup

Directions:
Mix together all the dry ingredients.
Add in the eggs, milk, oil, and almond extract: beat until smooth
Add the water and pudding and mix until blended
The batter will be watery so you will have to ladle the batter into your liners.

Bake at 350* for 20-25 min. Cool in the pan 5 min, then remove and cool completely.
Frost cooled cupcakes and top with butterscotch chips. Yum!

For the frosting, use our Marshmallow Frosting recipe and simply add Cocoa powder:

Marshmallow Frosting
Ingredients:
4 sticks unsalted butter (room temperature)
2 cups powdered sugar
20 oz marshmallow cream
2 tsp cocoa powder

Directions:
Beat butter until creamy
Add sugar 1/2 cup at a time, beat until fluffy
Stir in marshmallow and cocoa powder.


Catch you on the sweet side!
Marcie and Katelyn

Gluten-Free Fridays: Pumpkin Cookies with Almonds

Welcome to our first weekly Gluten-Free Fridays! Every Friday we will post up a new gluten free recipe. This week's selection is perfect year round, and especially delicious in the fall. These pumpkin cookies are easy to make and absolutely delicious! Feel free to add as much cinnamon as you like, I always double up. :)

Ingredients:
1 1/3 Cups Quick Oats (blended)
1/4 Cup Oil
1 Cup Brown Sugar
1 Cup Pumpkin
1/2 Tsp Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
1 1/2 Tsp Cinnamon
1 Cup Chopped Almonds

Directions:
1. Mix together the oats, oil, sugar, pumpkin, and vanilla.
2. Add in the baking soda, baking powder, salt, and cinnamon.
3. Stir in the almonds

Bake at 350* for 10-15 minuets. Makes about 2 dozen.

Enjoy!
Marcie and Katelyn