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.
Caramels can be tricky! I’d love to learn how to do it better!
Oh, pumpkin caramels — that’s two of my favorite flavors combined!
Youre my mentor. 🙂
Nice of you! Thanks. I used to be afraid of candy, but after I bought a more intelligently designed thermometer, I was fine. Sometimes more equipment is better.
I have a love affair with caramels that my husband is slightly jealous of. 🙂 I made apple cider caramels last week, yum! Those cupcakes and pumpkin caramels look amazing.
What great looking desserts!
I like the cinnamon frosting with the carmel on top!
I love pumpkin desserts!
The weather in Minnesota belies the October page on the calendar, but one of the best things about Fall is we make pumpkin everything!
Those look amazing! Your blog is so inspiring!