1/4 cup granulated sugar
1 cup firmly packed light brown sugar
2 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon white pepper ( if you don’t have white, use black pepper, you can also omit if you don’t want them to be too spicy)
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla ( don’t have buttermilk? You can make your own recipe here)
1 1/4 cups canned solid-pack pumpkin
– Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
-In the stand mixer or by a hand mixer, beat butter and sugars until fluffy and doubled in volume, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl after each addition.
– Use a medium size bowl, sift together cake flour, salt, baking powder, baking soda, and all the spices
– On low speed alternatively add flour and buttermilk to the butter mixture, beginning and ending with flour.
-Beat in the pumpkin until smooth.
– Divide the batter into the lined cupcake pan, each cavity should be about 3/4 full (Tops of the baked cupcakes should be about 1/6 inch bellow the top of the liners, leaving room for caramel filling, yum).Tap the filled pans on the counter to release any air bubble that may have been created in the mixing process.
-Sprinkle about 1/2 tsp of Coffee Sugar Topping(recipe below) on the top of each filled unbaked cupcake
-Bake for about 20 minutes, rotating pans in halfway, toothpick has to come out clean from the center of the cupcake.
-Remove cupcakes from the pan and let cool completely before filling and frosting.
Coffee Sugar Topping
1Tbl Instant Espresso Powder
1/4 granulated sugar
combine both in a small bowl
1/2 cup water
2 cup sugar
4 tablespoons light corn syrup
1 cup heavy cream
2 tablespoon butter
– Combine the sugar, water, and the corn syrup in a medium size deep saucepan
– Using a wooden spoon stir all the ingredient until well incorporated
– Cover the saucepan and let it cook over medium heat for 3 minutes.
– After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
– Do not stir from this point on, but it is important to carefully shake the pan so that caramel doesn’t burn
– Continue to cook until the caramel turns an amber color then remove from the heat and let stand for about 30 seconds.(It took me several minutes, be sure to keep an eye on the caramel, once it starts browning it will be very quick before it reaches amber color)
– DON’T BE TEMPTED TO TASTE, MIXTURE IS VERY HOT P ! Pour the heavy cream into the mixture. I recommend wearing oven mitts and keep away from the pan. The mixture will bubble up significantly.
– Stir the mixture, again being careful. Add the butter and stir until combined.
– Transfer to a small bowl and set aside to cool. Caramel can be made a day ahead.
– Caramel when cooled will be thick
You will have leftover caramel, it stores well refrigerated in an airtight container for about a month.
Cream Cheese Latte Frosting
2 (8 – ounce) Packages of cream cheese, softened
1 stick unsalted butter at room temperature
3 cups powdered sugar
3tbl heavy cream
2tbl instant espresso powder
-dissolve espresso powder in 3tbl of heavy cream, set aside
-beat cream cheese for a minute or two, add room temperature butter and beat until smooth
add powdered sugar in 3 additions, add instant espresso powder dissolved in milk
and beat until smooth.
If frosting gets too soft, put it in the fridge for 15 minutes before you pipe it onto the cupcakes.
–If you made your caramel day ahead, stored in the fridge it may have gotten little too thick to work with, microwave it for about 10 seconds and stir, don’t let it get too soft.
Spoon about 1/2 tbl to 1tbl of thick caramel on the top of the cupcake, spread little, don’t worry if it is not perfectly spread, it will continue spreading on its own.
Now using a star or your favorite medium to large size piping tip, pipe the Cream Cheese Latte Frosting on the top of the caramel.
Decorate with sprinkles etc.Refrigerate covered, and let come to room temperature before serving.
I’m attending a Halloween Party tonight and I’ll be bringing these along so I decided to decorate them in Halloween colors and I also made special Cupcake Toppers – Halloween inspired Spider Web Butterflies.
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