About Me

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I try to be superwoman. I like iced cappuccinos, photography, design and being neat and tidy. My husband and I are homebodys - even though we've been together for 10 years, (married for three) our life is never boring. We have an almost two year old daughter who is the center of our world. Join us as we make our house a home and juggle parenthood for the first time.

Tuesday, November 8, 2011

I am now mobile!

So since I last posted a lot has changed! Not only am I my own boss and wedding season is in full swing, I got an iPhone, which has made my life simpler and now I get to share things in real time. I am going to try and blog more, I miss it! I have made a decision to not take as many weddings as this year, so hopefully I can have a life again!

In honor of me coming back to blogging, I will share my most recent must try recipe - Pumpkin cupcakes with salted carmel buttercream. Omg. These are to die for!

for the 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, lightly beaten
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, + allspice; set aside.

in the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, granulated sugar, butter, + eggs. beat on medium speed until well combined. add dry ingredients + 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, + a cake tester inserted in the center comes out clean, 20 – 25 minutes, rotating pans once if needed. transfer to a wire rack + let cool completely.

for the salted caramel buttercream

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 + water. bring to a boil over medium high heat. cook without stirring until mixture turns a deep amber color. remove from heat + slowly add in cream + vanilla, stirring until very smooth. let caramel cool for about 20 minutes, until it is just barely warm, but still pourable.

in a mixer fitted with paddle attachment, beat butter + salt together until lightened + fluffy. reduce speed to low + add powdered sugar. mix until thoroughly combined.

scrape down the side of the bowl + add the caramel. beat on medium high speed until light + airy, + 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.

They are a little labor intensive, but oh so worth it! Happy Fall!

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