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
- 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
- 100 g liquid cream (30% fat)
- 40 g white chocolate
- 50 g salted butter caramel
- 1 tbsp salted butter caramel
- 1 tsp crushed hazelnuts (optionnel)
Pour 30 g of cream in a saucepan.
Heat until it boils. Stop heating immediately.
Add the white chocolate and caramel.When it's melted, mix.
Add the 70 g of cream, combine.
Place a clingfilm directly on the mixture so that there's no air remaining.
Set aside in your fridge for at least 4 hours.
Preheat your oven at 175 C / 350 F degrees (static heat).
Whisk the butter and brown sugar for a minute.
Add the egg, milk, baking soda, butternut squash and pumpkin spices. Combine.
Pour the flour, combine until homogeneous.
Fill in your cupcakes molds leaving 1/2 cm to the top of the mold.
Cook 25 minutes.
Let cool down.
Place the bowl and whisk in your freezer for a few minutes.
When the bowl is cold, pour the ganache inside and whisk for a few minutes. You should get a firm and compact ganache.
Garnish your cupcakes.
Add a bit of caramel and spread with crushed hazelnuts.