Tuesday, October 18, 2011

Pumpkin Cupcakes

These are the most perfect treat for this time of the year.  It also makes a ton {45-50+ cupcakes} so it is perfect for sharing with neighbors, friends, family, whoever you want.  You will great feedback on these.  Anyone that likes pumpkin, will like these cupcakes. The frosting to these cupcakes, is rich, so it doesn't take much.  Also, it has been be followed exact or it won't turn out.

Pumpkin Cupcakes
3 cups sugar
1 cup vegetable oil
4 eggs
2 cups pumpkin
2/3 cup water

Mix together well.  Then sift together and blend into pumpkin mixture ... 

3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon allspice
Bake at 325 degrees for 17-20 minutes. 

Salted Caramel Buttercream Frosting
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
2 cups powdered sugar
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 {Deep Brown}.  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.

In a mixer, beat butter and salt together until lightened and fluffy.  Add in  powdered sugar.  Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel sauce.  Beat on medium high, until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  But if by chance, caramel was too hot when added, icing will be runny.  
Refrigerate for 15-20 minutes.

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