Cakers -
Everyone loves the recipe for Heavenly Pumpkin Spice Cake by aztomcat
1 package spice cake mix 18.25 oz
1 cup plain white flour
1 cup white sugar
1 4 oz instant vanilla pudding mix
1/3 teaspoon salt
1 cup canned pumpkin
8 oz sour cream
1/2 cup vegatable oil
1/2 cup water
4 large eggs
1 tsp vanilla
2 tsp cinnamon
Our goal is to make a Caramel Apple Cupcake
Applesauce spice cupcake
Filled with apple filling
Topped with caramel buttercream
Drizzle homemade caramel
My thinking was to substitute homemade applesauce for the canned pumpkin. I have done this in the past as a subsitute for oil. Then I realized there was also oil in the recipe.
What are your thoughts? Will the batter be too thin if I keep the oil?
Thanks so much!
paoli96
Hi Paoli96,
From looking at this recipe and substitution you want to make, I would add the1c Applesauce and watch my water. Start with 1/4c of water to determine the consistency of the batter. My feeling is that water thins the pumpkin puree in the original recipe. To replace the pumpkin with a "thin" substitute tells me to cut back on the water itself. Over all you're not losing any of the flavor components and should end up with a lighter cake than original recipe. If you find that the Apple flavor is not as prominent as you would like you may want to consider 1t Apple flavoring/extract. Hope this helps.
Lysa
Dessert.net Cafe
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