I had to make something pumpkin other than the traditional pie this year so I found inspiration through coffee drinks and the ever popular Salted Caramel craze right now. What came of this is salted caramel frosting on top of a moist pumpkin spice cupcake. The salted caramel frosting was a bit of a challenge as I looked away from the caramel and of course it burned... I should know better when making caramel! The second go around the heavy cream didn't want to incorporate so I turned the heat back on the creation, I was hopingwould turn to carame, at a low temp and stirred until my hand felt like it was going to fall off. After a while of whisking the caramel and cream turned into the result I wanted, sweet caramel sauce! And now I had to wait till it cooled to incorporate into the buttercream. Oh how it was torture to have to wait! Finally it cooled and slowly added the caramel to the buttercream. Oh My Goodness! So incredibly sweet and delicious with a slight crunch from the flaked cypress salt. I think I found a favorite for the season. Here is the recipe:
Pumpkin Cupcakes
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the brown sugar, granulated sugar, butter beat until light and fluffy. Add eggs one at a time until each is incorporated. Add Vanilla. Add dry ingredients, and mix on low until smooth. Fold in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Makes ~ 18 cupcakes.
Source: Adapted from MarthaStewart.com.
Salted Caramel Buttercream
• 1/4 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 lb unsalted butter at room temperature
• 1 teaspoon sea salt or Cypress Flake salt, or more if desired
• 3 cups powdered sugar, sifted
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color, about 10 minutes. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Alternatively, you could use just under 1/2 cup of your favorite caramel sauce.
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
