Wednesday, October 15, 2008

Pumpkin Brown Butter Cupcakes with Dulce de Leche Frosting

Last week I had plans to make a cupcake that looked like a candy corn but after two failed attempts I gave up. What I did find was this great recipe for pumpkin cupcakes. When I made this batch I decided to brown the butter to add a richer, nuttier flavor plus, I love browned butter with squash. I like this pumpkin cupcake because it comes out light & fluffy not heavier like a pumpkin bread of muffin.
Pumpkin Brown Butter Cupcakes with Dulce de Leche Frosting
Matt inspired the idea for the dulce de leche frosting by printing out a couple different recipes for dessert featuring it. I planned to go the simple route & just buy a can of it but the grocery store I was at didn't have any & I didn't feel like running from store to store looking. So, I ended up buying a can of sweetened condensed milk to make my own.
Making Dulce de Leche
This was our first time making dulce de leche & it was actually quite easy. You just take the label off a small can of condensed milk & poke two venting holes in the top. Place the can in a pot with the holes facing up. Put water in the pan up to 1/4 -inch from the top of the can. Bring the water to an easy simmer. Allow the can to simmer in the water for about 4 hours, adding more water as needed. The condensed milk will thicken & change to a dark golden brown.
Homemade Dulce de Leche
(I had a spoon of this in my coffee this morning, what a treat!)

Pumpkin Brown Butter Cupcakes
(adapted from Martha Stewart's Pumpkin Cupcakes)

1/4 c unsalted butter
1/2 c all-purpose flour
1/4 t baking soda
1/4 t baking powder
1/4 t salt
1/2 t cinnamon
1/4 t ground ginger
pinch of nutmeg
1 large egg
1/4 c brown sugar
1/4 c white sugar
3.5 oz pumpkin purée

Preheat oven to 350 F. Prepare 6 muffin tins.

In a small skillet melt the butter over medium-low heat. Cook the butter over low heat stirring from time to time until it is a golden brown & smells nutty. Keep an eye on it so it doesn't burn. Remove from the heat & allow it to cool.

In a small bowl whisk the flour, baking soda, baking powder, cinnamon, ginger & nutmeg together & set aside.

In another bowl lightly beat the egg. Whisk in the sugars & cooled butter. Add the dry ingredients & whisk until smooth. Finally whisk in the pumpkin & maple syrup.
1/4 T maple syrup

Divide the batter between the 6 prepared muffin tins. Bake for 20 -22 minutes, a toothpick inserted into the center should come out clean. Allow to cool completely on a rack before frosting.

Makes 6 cupcakes

Dulce de Leche Frosting

1/4 c unsalted butter, at room temp
2 T dulce de leche
1/2 t vanilla
1 c powdered sugar, plus more if needed

Beat everything together with an electric mixer on medium until smooth, about 3 minutes. If the frosting is not stiff enough add more powdered sugar 1 T at a time, beating for about a minute with each addition.

Makes enough to frost 6 cupcakes

17 comments:

  1. Do you know if poking the holes eliminates the risk of the can exploding? I am such a chicken.

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  2. Everything is better with dulce de leche! And browned butter.
    YUM!

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  3. I love pumpkin cupcakes! The addition of brown butter sounds so good. I am curious about your candy corn cupcakes attempts...

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  4. I love the knitted pumpkins!! These sound so good

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  5. Hmmmm that sounds heavenly. You are a brave sould arent you with that Dulce de Leche. I have been wanting to make it as well.

    Those knitted pumpkins are totally cute.

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  6. Kat,
    I know you knitted those li'l punkins for this post!

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  7. Mm caramelized butter AND milk? This is going to be great. This won't be light on flavor for sure.
    Cooking a can makes me nervous, though.

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  8. "Bake for 20 -22 minutes, a pumpkin inserted into the center should come out clean."

    Hehe... I'd like to see someone try that! ;)

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  9. Annie - So much for my proofreading (actually I think I was drinking a glass of wine when I wrote that post). Its all fixed now....

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  10. You're deffinitely right about the browned butter, YUM! These sound DELISH!

    I just bought some Dulce de Leche for a Recipe Girl recipe (LOL) guess I'll need to go back for another can for your recipe.
    ~ingrid

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  11. Pumpkin cupcakes are one of my favorite fall treats. These sound pretty tasty. The batter looks so silky.

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  12. i don't think it's possible to take a bad picture of dulce de leche, but yours is especially alluring. :)
    great idea for the icing--i'm sure they're magnificent cupcakes.

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  13. I can't believe you had any left to put in your coffee! Give me a can of that and a spoon and it is all over.

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  14. I've included this in my round up!
    http://oldtips.blogspot.com/2009/10/friday-recipes-pumpkin-desserts.html

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  15. Holy yum!!! Thanks for the info!

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  16. I loved dulce de leche too, I have ate a lot of times. Sometimes I travel only to eat it. I recommend the ones from Uruguay (South America), there I bought my best one at http://www.thebestofuruguay.com and then I continue buying from home. Amaaaaaaazing. Regards. Alex

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