These are Pumpkin Chocolate cupcakes with Cinnamon Buttercream and Pumpkin Caramels on top!
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.
These tasted amazing. Ah-mazing.
I remembered I had some of these fun fee-standing cupcake liners and I literally danced over to my supply closet to retrieve them.
Um, I like baking. And cupcake liners. And dancing in my kitchen. And eating pumpkin caramels.
I used an open star tip (2D) to pipe out big clouds of cinnamon frosting. Then I simply went back and added a caramel square to each cupcake.
Yum! Just made these and the cake was sooooo moist and fluffy (i usually expect a denser cake when I use butter instead of oil)…I wish I would have followed your changes to the icing, but I did not and it was overpowering. Next time I will omit the brown sugar from the icing and they will be perfect!
This looks soOOO yummy but I’m on a restricted starch and sugar diet per the dr. Do you know what I can use in placement of the 2 cups of sugar? I currently use stevia and sometimes honey and I only bake with almond or coconut flour. Please let me know. Really would like to make this.
I’m going to make these for a birthday party next week. I’m wondering a) Does the ingredient “cocoa” mean unsweetened cocoa powder? and b) How many cupcakes does this recipe yield? Thanks so much. They look fantastic.
The cupcakes look amazing! I too dance in my kitchen. I also sing in there, but always say I stepped on the cats tail, if asked what the horrid noise is!
Is the recipe for the cake the same as for cupcakes?
I can’t seem to find link for cake.
Was wondering how long u cook cake for as opposed to cupcake