World Food/ Celebration/ Sweet Snacks

    Pumpkin Cupcakes with Caramel Frosting

    Thanksgiving is coming and I think it’s time for pumpkin cupcakes!! Yay!!

    Let’s make them with caramel frosting! Casserole & Chocolat style… 😉

    Please let me know what you think of them. Let’s see the recipe, Chef!

    Pumpkin Cupcakes with Caramel Frosting

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    pâtisserie américaine
    Serves: 12 pces Difficulty: Easy Price: $
    Prep Time: 30 min + 4 h Cooking Time: 30 min

    Ingredients

    • Cupcakes
    • 45 g soft butter
    • 60 g brown sugar
    • 120 g butternut squash
    • 1 egg
    • 30 g milk
    • 1 tsp baking soda
    • 1 tsp pumpkin spice
    • 90 g flour
    • Ganache
    • 100 g liquid cream (30% fat)
    • 40 g white chocolate
    • 50 g salted butter caramel
    • Decoration
    • 1 tbsp salted butter caramel
    • 1 tsp crushed hazelnuts (optionnel)

    Instructions

    Ganache

    1

    Pour 30 g of cream in a saucepan.

    2

    Heat until it boils. Stop heating immediately.

    3

    Add the white chocolate and caramel.When it's melted, mix.

    4

    Add the 70 g of cream, combine.

    5

    Place a clingfilm directly on the mixture so that there's no air remaining.

    6

    Set aside in your fridge for at least 4 hours.

    Cupcakes

    7

    Preheat your oven at 175 C / 350 F degrees (static heat).

    8

    Whisk the butter and brown sugar for a minute.

    9

    Add the egg, milk, baking soda and pumpkin spices. Combine.

    10

    Pour the flour, combine until homogeneous.

    11

    Fill in your cupcakes molds leaving 1/2 cm to the top of the mold.

    12

    Cook 25 minutes.

    13

    Let cool down.

    Décoration

    14

    Place the bowl and whisk in your freezer for a few minutes.

    15

    When the bowl is cold, pour the ganache inside and whisk for a few minutes. You should get a firm and compact ganache.

    16

    Garnish your cupcakes.

    17

    Add a bit of caramel and spread with crushed hazelnuts.

    18

    It's ready!