Saturday, September 22, 2012

Pumpkin Cupcakes with Brown Butter Icing

Today we are welcoming the first day of fall with arms wide open!

There is a chill in the air, the wind is twirling the first fallen leaves around and it is definitely a day for a jacket and scarf.

To celebrate the new season, I made cupcakes, because every celebration is better with cupcakes.

And not just any cupcakes, pumpkin cupcakes with delicious brown butter icing smeared over top, because nothing says fall like pumpkin... and sugar!

I adapted this recipe from, Tracy made this as a cake but since I was bringing this to co-workers I decided cupcakes were a better route.

Pumpkin Cupcakes with Brown Butter Frosting - slightly adapted from Shutterbean

For the cupcakes:

8 tbsp (1 stick) unsalted butter at room temperature
1 2/3 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups sugar
2 lrg eggs
1 cup pumpkin puree
1/2 cup warm milk

Good things come from these ingredient

Preheat oven to 350F. Line cupcake tins with liners, set aside.

In a large bowl sift together flour, cinnamon, nutmeg, allspice, salt, baking powder and baking soda.

time to scoop
In another large bowl beat sugar and butter together until light and fluffy about 2 minutees, you can use an electric mixer or hand mixer.  Add eggs and beat until combined. Add pumpkin puree and milk, beat until combined. Add flour mixture to wet mixture, beat on low speed until just combined.

Scoop batter 2/3 of the way up into your lined cupcake tins, I filled 18 up. Bake for 20-25 minutes, test with toothpick, if it comes out clean they are ready. Transfer to a wire rack and let cool. Ice cupcakes once cooled.

smells like fall
For the Icing:

4 tbsp salted butter
1 cup sifted confectioner's/icing sugar
1 tsp pure vanilla extract
1 to 2 tbsp milk

brown butter icing for breakfast

In a small saucepan, melt butter over medium-high heat until nut-brown in colour, about 10 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind.

Add sugar, vanilla and 1 tbsp milk, stir until smooth. If icing is too thick, add the remaining tbsp of milk, a little at a time, until consistencey is spreadable. Let cool 5 minutes. Use immediately.


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