The year is 2020. Halloween falls on a full moon, which has not been seen for 20 years. As the veil thins, provide some treats to appease the unwanted guests. Take care, as witches take flight and black cats are seen.
Yield: 15cupcakes
Time: 45min
Cupcakes:
1 ½ cups All-purpose flour
1 1/2 tsp pumpkin spice
1 tsp ground cinnamon
1 ½ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon salt
1 cup canned pumpkin purée
2 large eggs, room temperature
1 teaspoon Pure Vanilla Extract
1/2 cup Vegetable oil
3/4 cup light brown sugar, packed
1/4 cup granulated Sugar
1/3 cup buttermilk, room temperature
3-4 tablespoons bourbon whiskey
Frosting:
1 cup unsalted butter
4 cups confectioners’ sugar
3-4 tablespoons caramel sauce
3 tablespoons bourbon whiskey
½ teaspoon vanilla
INSTRUCTIONS
Cupcakes:
Preheat the oven to 350°F, and line a standard cupcake pan with paper liners.
In a medium mixing bowl, combine the flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
In a separate large mixing bowl, add the pumpkin purée, eggs, vanilla, oil, both sugars, buttermilk, and bourbon. Whisk until combined and smooth.
Add the flour mixture to the pumpkin mixture and whisk until everything is fully combined and smooth. Fill each liner about 2/3 way full.
Bake for 16-18 minutes or until a toothpick inserted into the cupcake comes out clean. Allow cupcakes to cool in the pan for 5 minutes.
Remove the cupcakes and transfer to a wire rack to cool completely before decorating.
Frosting:
Add the butter to a large mixer bowl, whip for about 1minute.
Add about half of the powdered sugar and mix until smooth and well combined.
Add 3-4 tablespoons of caramel sauce, vanilla, and bourbon to the frosting and mix until well combined.
Add remaining powdered sugar and mix until smooth.
Add additional caramel sauce as needed to get the desired consistency.
Frost cooled cupcakes and drizzle with warmed caramel if you choose…
Enjoy!
**For the candy glass as seen in the picture**
INGREDIENTS
2 cups granulated white sugar
3/4 cups of water
2/3 cups light corn syrup
Candy thermometer
INSTRUCTIONS
In a medium saucepan add in the sugar, corn syrup, and water.
Insert the candy thermometer and bring to a boil. Stir constantly until the thermometer reaches 300 degrees.
Once at 300 degrees, remove from heat and transfer immediately to a baking pan lined with wax paper. Spread out the mixture till it is thin (this will allow it to cool faster and break easier). Allow it to sit until hardened (about 2 hours).
Once hardened lift the pan up and drop straight down to crack the glass. Repeat until you have fragments at the desired size.
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