Friday, October 29, 2010

Pumpkin Spice Cupcakes with Bourbon Caramel Cream Cheese Frosting

So, you've made the Bourbon Caramel Apple Dip.  Now what?

Pumpkin Spice Cupcakes with Bourbon Caramel Cream Cheese Frosting, of course!

My cupcakes are an adaptation of a box mix (okay, it's a bag, but it's still a mix.  If something ain't broke, don't fix it!)  Namaste Spice Cake is so good my wheat-eating family has never known the difference.  I've served this at countless birthday parties and holidays.

(NOT MY PICTURE) This is how we decorated them two years ago

The adaptation of spice cake to pumpkin spice involves taking out the oil in the directions and subbing a cup of pumpkin puree (not pumpkin pie filling - that's a different beast - just regular old canned pumpkin or pureed pumpkin from the freezer if you're Martha).  Scoop.  Bake.  Cool.

Okay - frosting.

1 1/2 cups of cream cheese (I love the whole foods brand with no rbgh.  It's cheap, to boot)
1/2 cup of butter, softened
4 cups of powdered sugar
3 TBSP bourbon caramel apple dip

A kitchen aid will make your life easier.  Just sayin'.  Helps if it's a color that makes you smile.  My dream KitchenAid would be this one.  Alas, mine is a funky lavender periwinkle that I suspect was a mistake color.  But, it does the job.

So, with the paddle attachment cream the cream cheese and butter together.  It helps if you cut it into cubes or pats beforehand, especially if it's not softened.

Add 4 cups of powdered sugar.  Y'all know to turn it off first, right?  And go slow.  "Stir" is the setting.  If you have a splash guard, now is the time to get it out.  Don't wear clothes you're going to wear to a party that night.  Unless you're dressing as a ghost.

Okay, add a bit at a time until it's incorporated.  Now, magic - add 3TBSP of the bourbon caramel from last night.  If you don't have it you can make a tiny bit on the side.

Try these proportions:
2 Brown Sugars + 2 Whipping Cream + 2 Bourbon + 1 Butter

In other words, if you want a small amount you might do 2 TBSP Brown sugar, 2 TBSP whipping cream, 2 TBSP bourbon, 1TBSP butter.  Add the bourbon after you've cooked the sugar to melted and smooth, boil for at least a minute, then remove from heat!  Don't light your face on fire.  That might ruin the party.

Now, frost.  I prefer piping, myself, but there's something fun about a smooth frosted top so do what knocks your socks off.


1 comment:

  1. I can't wait to try this! My cousin Shelly Cox Beck turned me on to your blog... thanks for sharing these recipes!