"I'm on a diet. I only eat cupcakes on days that ends in a Y."

Wednesday, October 19, 2011

Pumpkin Cupcakes with Dulce de Leche - Week 13

I have wanted to make dulce de leche for 12 weeks, and I finally decided I would pair it with pumpkin!!  The perfect fall combo.  These cupcakes scream fall flavor!  They seem as if they have a lot of steps, but if you make the dulce de leche ahead of time they come together quickly!   The end result it a rich treat! If you are looking for something a little less rich, do not fill the cupcake. 

Perhaps you are thinking to yourself, "What is dulce de leche?"  I am honored that my little blog gets to introduce it to you.   Dulce de leche is a thick milk based caramel spread. In Rachel terms, it's heaven on a spoon!!!  It's absolutely worth the wait time that it takes while you are making it!   I did cheat a little bit when I made it this time around.  I did not start it from scratch.  I made it using a can of sweetened condensed milk.  There are many different ways to prep it, but I choose to follow the seasoned advice from Steph at Cupcake Project.  I have not included how to make it in my recipe, but click on the link to see her extremely easy method.  It's extremely easy!  All you need is a crock pot, sweetened condensed milk, and 8-10 hours!

Dulce De Leche -Crock Pot Method 

Pumpkin Cupcakes- 
This cupcake is delicious and moist! 
Adapted from Martha Stewart
Makes 12 cupcakes Ingredients
1 cup pluse 2 tablespoons cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon allspice
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
7.5 ounces pureed pumpkin

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

When I was trying to decide how to decorate this cupcake, I came across the exact cupcake I was attempting to make at The Sweetest Kitchen.  She even used the same Martha recipe I did.  I thought my cupcake idea was brilliant, but apparently it's not my cupcake idea at all!!!  I'm posting the frosting recipe from her page, because it's approximately what I did, but I didn't measure!

Dulce De Leche Buttercream
From The Sweetest Kitchen
Makes enough to generously frost 12 cupcakes

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 tablespoons heavy cream
1/2 teaspoon vanilla
2 cups powdered sugar
pinch of salt
1/4 cup + 2 tablespoons prepared dulce de leche

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate.

I filled the cupcake with Dulce De Leche and made the spider web by piping on melted chocolate chips!

Enjoy!!!! Let me know what you think in the comment section!!!  

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