Pumpkin Cupcakes (makes 24)
- Whisk together in a bowl with stand mixer:
- 1 cup brown sugar
- 1 cup white sugar
- 1 15-ounce can of pumpkin (or 2 cups)
- 1 cup canola oil
- 4 eggs - add one at a time and mix well after each one
- In separate bowl mix together:
- 2 2/3 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. cloves
- Slowly add the flour mixture to the pumpkin mixture and stir just until moistened.
- Pour into cupcake pan, bake at 350 for 18-22 minutes (until the tops spring back when touched).
Note: for a slightly lower-fat recipe, you may decrease the oil to 3/4 cup and use only 3 eggs.
Salty Caramel Sauce
- 1 1/2 cups white sugar
- 1/3 cup water
- 1 1/4 cups heavy cream
- 2 tsp salt
- Whisk water and sugar in small saucepan over medium heat, heat until boiling. Stop stirring. Continue to boil without stirring until it starts to turn an amber color, about 5-7 minutes. Watch carefully as it can turn amber to black quickly!
- Once liquid is amber-colored, remove from heat and SLOWLY add the cream to the sugar mixture. It will bubble and hiss and steam and possibly get really hard in some places (that’s ok). Continue to stir until it is all mixed in. If there are hard areas, move back to stove, turn on low, and mix until consistency is uniform.
- Add salt and stir until thoroughly mixed.
- Cool for about 4 hours.
: This is really salty, so you may reduce to only 1 tsp salt, if desired. Also, if you add the cream very slowly and stir well, it helps to avoid the hardening of the sauce. You may also put the sauce in the fridge to cool faster.
4 cups powdered sugar
1 stick softened butter (use real butter!)
1 tsp. vanilla
1 1/4 tsp. cinnamon
3 Tbsp. cream or milk (add more, 1 Tbsp. at a time if frosting is too thick)
Mix all ingredients together until mixed, then whip in high for 1-2 minutes to make it light and fluffy.
When cupcakes are cooled, cut a cone in each one, starting about the size of a quarter at the top and cutting down about 2/3 the way of the cupcake. Save cones.
- Filling: Take about a half cup of frosting and put it in a plastic baggie. Add some salty carmel sauce to the bag until it has thin, frosting-like consistency (you will have lots of caramel sauce left over). Squeeze the bag until the contents are mixed well, then cut off a corner of the baggie and squeeze contents into the cupcake crater until about 2/3 full. Cut off about 2/3 of the bottom of the cone and replace the top on the cupcake.
- Top each cupcake with remainder of the cinnamon frosting.