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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 cups all purpose flour
- 1 1/3 cups sugar
- 1/2 cup butter (softened)
- 1 butterscotch pudding (pack, 3.25oz)
- 2 eggs
- 1 cup canned pumpkin
- 3/4 cup fat free milk
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon powder
- 1/4 tsp. allspice (powder)
- 1/4 tsp. nutmeg (powder)
- 1 tsp. rose water (good quality, for a more fragrant cupcake…you can add 1 tbsp)
- 18 oz. baking chocolate (3 6 ounce pkgs white, coarsely chopped)
- 1/4 cup milk
- 1 1/4 cups vegetable shortening (solid)
- 1 cup butter
- 1 Tbsp. rose water (you can add more or less according to your preference)
- 8 cups powdered sugar (I tend to stop around 6 cups coz 8 cups is just wayyyy tooo sweet for me but you can add the full 8 cups if you like)
- 1/4 cup milk (This is optional. More or less or none may be needed depending on the consistency you want)
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