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!

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