Girl, don’t do it…

It’s not worth it.

I’m not gonna do it, I was just thinking about it. I’m not gonna do it.

I did it.

The recipe for Southern Living’s Pumpkin Spice Bundt Cake. Holy nutmeg! The perfect marriage of spice cake and pumpkin bread.

I am NOT one of those people. I don’t like rushing seasons or holidays because I inevitably get bored with them too soon. I want to put things out at an appropriate time so I can enjoy them all season long.

But the spices in this cake… pure pumpkin heaven! I had to. Just this once. I’ll now go back to summer and 100+ days and flip flops and tank tops.

But for one little Saturday in August, I simply HAD to have a little bite of Fall.

Plus!, this recipe calls for candied pecans to be sprinkled on top but I used regular pecans so basically, it’s diet food.

Don’t make this recipe too soon, (don’t do it, girl) but put it on your Fall Bucket List. It’s one of the best bundt cakes I’ve ever had (no hyperbole needed.)

Looking forward to sweaters and hot cider and football games. But not yet. There’s a little more sand-between-the-toes days to come.

enjoy!

Basically I’m Ina.

Pardon me while I become a food blogger… -ha!

Those cupcakes I blogged about the other day? Those are for when family is over or you want to impress your friends with foo-foo desserts.

But after all the guests are gone and your kids are in bed, these are the cupcakes you make just for yourself.

Not only are they decadently full of chocolate, they have a secret ingredient that you really need about right now.

Yep. It’s in the recipe and in the icing.

Quarantine schmorantine.

If you want to tell your spouse about them, that’s up to you. But personally, I suggest disguising a dorm room refrigerator as a shoe storage bin and write down some excuses on the back of your hand as to why you need to keep going into your closet during the family movie marathon tonight.

Irish Cream Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

INGREDIENTS FOR CUPCAKE

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup Bailey’s Irish Cream Original
  • 3/4 cup whole milk
  • 1/2 cup vegetable or canola oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water

INGREDIENTS FOR FROSTING

  • 2 sticks of butter, softened
  • 1/8 tsp salt
  • 3 cups powdered sugar
  • 3T Bailey’s Irish Cream Original

INSTRUCTIONS FOR CUPCAKES

  1. Preheat oven to 350 degrees. Set up cupcake liners.
  2. In a mixer bowl, combine flour, sugar, cocoa, baking powder, baking soda and salt. Whisk to combine.
  3. Add milk, Bailey’s, oil, eggs and vanilla to flour mixture – mix on medium speed until well combined.
  4. Reduce speed and carefully add boiling water a little at a time – beat on high for 1 minute. The batter will be very thin and runny.
  5. Scoop batter into liners about 3/4 full
  6. Bake for 20-25 minutes. My oven baked right at 20 minutes, but adjust as needed until inserted toothpick comes out clean.

INSTRUCTIONS FOR FROSTING

  1. Cream butter and salt until fluffy
  2. Mix in 1C of powdered sugar
  3. Stir in Bailey’s
  4. Mix in remaining powdered sugar until thoroughly combined

I used the star tip to frost these then added some sprinkles for fun. The more cupcakes I taste-tested, the crazier the sprinklers got! 

E N J O Y !!