Thursday, November 29, 2012

Browned-butter Pumpkin Cupcakes with Pumpkin Spice Latte Frosting

Ok, so I'm just going to come out and say it. These cupcakes have got to be one of the best I have ever made, and I think EWeage would have to agree. Reasons you may ask?

1. Its pumpkin. I mean, come on. 
2. Browned butter, need I say more?
3. Oodles of delicious spices.
4. They were so moist!
5. The frosting was pretty fantastic too. Subtle hint of coffee and pumpkin was the perfect accent to an already amazing cupcake.

Pumpkin Brown Butter Cupcakes 
with Cinnamon Frosting 
(From SprinkleBakes)
Yield:  About 24 cupcakes                                                        

¾ cup unsalted butter
2 cups all-purpose flour
1 ½ tsp. baking soda
3 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. salt
¼ tsp. allspice
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
1 ½ cups pumpkin puree
3 large eggs
½ cup sour cream

Preheat oven to 350 degrees.  Line cupcake tins with papers.
Melt the butter in a saucepan over medium heat.  Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.
In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined.  Stir in the flour mixture until just combined.  Whisk in the browned butter until well blended.  
Divide batter between cupcake liners.  Fill them about half full.
Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.

Pumpkin Spice Latte Buttercream

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk (Or use some coffee instead)
~4 teaspoons instant pumpkin spice latte mix
1/2 teaspoon instant coffee
dash of cinnamon and allspice

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add mix, coffee, and spices. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

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