I made those.
Having never have made caramels before, the process seemed daunting.
But I got this new book, Sweet Confections by Nina Wanat and knew I wanted to try. Her directions are easy to follow and the photography was done by the amazing Todd and Diane of White on Rice.
The pictures are enough to make you drop everything and run to the store for supplies.
But since I didn’t want to put Nina’s beautifully perfect recipe here (that’s what the book is for), but still wanted you to be able to sample some if this wonderful pumpkin and chocolate deliciousness, I made cupcakes.
Pumpkin Chocolate cupcakes.
With cinnamon buttercream.
And a caramel on top.
These tasted amazing. Ah-mazing.
Um, I like baking. And cupcake liners. And dancing in my kitchen. And eating pumpkin caramels.
This recipe for Cinnamon Buttercream is divine, I simply excluded the brown sugar. (Because I wanted it to be whiter, not for taste purposes. I am a vain baker like that.)
I used a *2D tip to pipe out big clouds of cinnamon frosting. Then I simply went back and added a caramel square to each cupcake.
Now for the fun part… I would like to give YOU a copy of Sweet Confections!
Simply leave a comment.
CONTEST CLOSED! The winning comment was #115, Roberta. I will be sending you an email Roberta!
Thanks all who participated!
Open to USA and Canada residents only. Sorry all you fabulous international bakers! No comments accepted from Facebook.
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