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:
ingredients
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
directions:
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
ingredients
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
directions
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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