Friday, September 28, 2012

Fall Flavors



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.


Apple Cupcakes
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
for caramel
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.

for buttercream
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).

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