Here is a great Thrifty Tip to make your frosting go a lot further!
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake or cupcakes with the same amount. You also eat less sugar and calories per serving.
Now for a yummy recipe to use that frosting on:
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from Dawn, visit
3/4 cup brown sugar
1/4 cup vegetable oil
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup semisweet choc chips
Preheat oven to 400, grease muffin pan or use paper liners. Mix sugar, oil, eggs.
Add pumpkin and water. In separate bowl, mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake 20-25 minutes.
Modifications – use one can (15 oz) of pumpkin and just double the
rest of the recipe. Use mini chocolate chips and a mini-muffin pan (yields about 6 1/2 doz). Bake about 12 minutes. Also, an option to leave out the cloves and nutmeg.