Friday, September 28, 2012
My Yankee candles have been burning non-stop this week. "Apple Pumpkin" and "Harvest" scents filled the house. I even bought an "Autumn Wreath" Car Jar. Monday morning temps were just under 60°. Temps reached 85° before noon. It's fall in North Florida. The weather is just a tease, so we have to take extra measures to create a fall feeling in our environment.
I figured some fall-flavored yummies would be a big hit with the fam. Pinterest is full of fall-inspired desserts, most have apple or pumpkin and salted caramel.
The following creation was full of wonderment.
Preheat oven 350°.
Cream 5 TBS butter in mixer. Add 1/3 cup white sugar and 1/2 cup brown sugar. Beat until fluffy.
Add 2 eggs. Mix well. Add 1 tsp vanilla.
In medium bowl, combine 1 2/3 cup AP flour, 2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and
1/4 tsp EACH: ground cloves, allspice, ginger.
In a small bowl, combine 1/2 cup applesauce with 1/2 cup buttermilk.
Alternate adding dry and wet ingredients to butter-sugar mixture, stirring gently until well combined.
Spray or line a 12-cup muffin tin. Fill each 2/3 full with batter. Bake 350° for 18-19 minutes. Cool completely before frosting.
Salted Caramel Buttercream
1/2 cup brown sugar
3 TBS salted butter
1-2 TBS heavy cream or half and half
1/8 tsp salt
In heavy-bottomed pot combine butter, sugar, and cream. Bring to a boil. Let boil for 2-3 minutes, to soft ball stage. Remove from heat.
1/2 cup salted butter, softened
1/2 cup shortening
3 cups powdered sugar
In mixer, cream butter and shortening. Add 2 cups powdered sugar, beat till smooth. Add 3-4 TBS of mostly cooled caramel. Add remaining sugar and beat till smooth. (I used the whisk attachment)
When cupcakes are cool, frost with an extra-large decorator tip. Drizzle with remaining caramel (you may need to reheat the caramel a bit).