Category: cupcake friday (page 1 of 22)

Sugar cookie cupcakes with cookie butter frosting

Sugar cookie cupcakes with cookie butter frosting

Another month, and another cupcake taking its inspiration from a dessert. This time? The humble sugar cookie, which, when done right, is delightful on its own, with tea, or dressed with a simple icing.

For the cake, I kept it simple, using my tender and fluffy vanilla cake. This recipe bakes up beautifully and fills the entire house with the alluring scent of vanilla. Then, I used a secret weapon in the frosting: cookie butter spread. Some know it as Speculoos, or Biscoff Cookie Spread. I know some people who SWEAR by Trader Joe’s Cookie Butter. “But what the heck is it?” you ask.

Speculoos/Biscoff/Cookie Butter is a spread made with Belgian cookies that have been baked, crushed, and then mixed with oils to create a spread. The flavor is a little caramely, with hints of cinnamon, and it’s delightful. If you haven’t tried it before, I highly recommend picking up a jar.

As with most spreads, this whips into the buttercream beautifully. Definitely taste in-between sugar additions—you don’t want a sickeningly sweet frosting.

The garnish—in this case, actual sugar cookies that are about 1 1/2-inches wide, finish off the cupcake. You can either purchase your favorite sugar cookie, or bake some yourself, using this base cookie recipe. You’ll only use about 1/4 of the dough for the cupcake toppings, but you can easily freeze the rest of the sugar cookie dough for another time. Shape the remaining dough into a 1-inch disc, then wrap twice in plastic wrap—the dough will keep for at least 2 months if wrapped up well.

Sugar cookie cupcakes with cookie butter frosting

Yields: 12 cupcakes

  • Vanilla Cupcake Ingredients
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/8 cup (6 tbsp) unsalted butter, at room temperature
  • 3/4 cups sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 tbsp vanilla
  • Cookie Butter Buttercream
  • 1/2 cup (1 sticks) unsalted butter, at room temperature
  • 1/2 cup cookie butter spread (like Speculoos)
  • 1 1/2 cups confectioners sugar
  • 2 tsp vanilla extract
  • 1 tbsp cream (as needed for texture)
  • Sugar cookies as garnish

Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.

Combine the flour, baking powder and salt in a bowl and gently mix to combine. Set aside.

Cream the butter with the sugar, beating until light and fluffy.

Add the eggs one at a time, mixing to combine.

Alternate the dry ingredients and milk, and mix until combined.

Add the vanilla extract, mixing to combine.

Divide the batter between 12 wrappers in the cupcake tins and bake for 20-22 minutes.

Cool completely on wire racks before frosting.

For the cookie butter frosting, beat the butter until light and fluffy. Add a 1/2 cup of sugar gradually, beating until combined.

Add the cookie butter spread and vanilla extract, then add the remaining sugar in 1/2 cup increments to your own taste. Check the texture ... if it's too stiff, add the cream, then whip until fluffy.

Cannoli cupcakes with ricotta buttercream and cannoli shell crumble

Cannoli cupcakes

I have had “cannoli” on my list of flavors to try for at least 2 years. 2 YEARS!!! Insane, right?

When thinking about this cupcake, I knew I wanted to make my own cannoli shells to top the buttercream with, and I wanted to play with the cake … a lot of recipes use plain vanilla, which is fine, but I decided to use some of the Marsala wine and nutmeg that I used in the shells. The outcome is an intensely fragrant and moist cake.

I adapted my shells recipe from Joe Pastry, adding the nutmeg and cinnamon and swapping in butter for vegetable shortening. Unfortunately, the shells didn’t crisp up as much as I imagined they should, so if you’re unsure, or don’t have the time to make your own, I think buying shells from your favorite baker is a wise idea.

Also, as I learned myself, when you make the buttercream, make sure you’re piping it onto the cupcakes the same day. I made mine in advance, refrigerated it, and when I went to re-whip it this morning at 6 a.m. before leaving for my morning appointment, I was met with a broken buttercream. Lesson learned.

Cannoli cupcakes with ricotta buttercream and cannoli shell bites

Yields: 24 cupcakes

  • Cannoli Cupcake Ingredients
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 3/4 cup plus 2 tbsp milk
  • 2 tbsp Marsala
  • 2 tsp vanilla
  • 1/4 tsp nutmeg
  • Ricotta Buttercream Ingredients
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature
  • 12 oz whole milk ricotta, drained for at least 6 hours
  • 2 1/2 cups confectioners sugar
  • 1 tbsp corn starch, as needed
  • Cannoli Shell Bites Ingredients
  • 6 1/4 ounces (1 1/3 cups) flour
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 2 tbsp unsalted butter
  • 6 to 7 tbsp Marsala
  • Chocolate Drizzle

Before you get started, be sure to drain your whole milk ricotta in cheesecloth for at least 6 hours.

Start with the cannoli shell bites so they have time to cool before garnishing the cupcakes.

Sift the flour, cinnamon, nutmeg and salt together in the bowl of a stand mixer, then add the sugar, stirring to combine.

Cut the butter into small cubes and add to the dry ingredients.

Mix on low until the butter is full incorporated (Additionally, a pastry blender would work well.).

Slowly add the Marsala, one tablespoon at a time, until the dough begins to come together in a ball.

Remove the dough from the bowl and knead for 2-3 minutes on a clean work surface.

Roll into a ball, then flatten into a disc and wrap in plastic wrap. Let the dough sit for an hour at room temperature.

After the dough has rested, heat 2-3 inches of canola oil in a high-walled pot until the oil hits 350-360 degrees Fahrenheit (use a candy thermometer).

As the oil heats, divide the dough into 4 portions. Take 1 portion (keeping the others wrapped up) and roll it out as thinly as possible. Use a round cookie cutter at least 3 inches wide and stamp out as many rounds as possible.

Once the oil is heated, add the cannoli rounds to the hot oil, letting them fry for 45 seconds to a minute before flipping them over with tongs. Fry until golden, then remove and place on paper towels to drain.

Repeat until all the dough is used up (you'll have extras, which are good for snacking).

Once the rounds have cooled, chop them up into bite-sized pieces.

If the cannoli bites are not as crisp as you'd like, place on a baking sheet and bake for 5 minutes at 350 degrees Fahrenheit.

Make sure cannoli shell bites are fully cooled before garnishing the cupcakes.

For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.

Combine the flour, baking powder, nutmeg and salt in a bowl and gently mix to combine. Set aside.

Cream the butter with the sugar, beating until light and fluffy.

Add the eggs one at a time, mixing to combine.

Alternate the dry ingredients and milk, and mix until combined.

Add the Marsala and vanilla extract, mixing to combine.

Divide the batter between 24 wrappers in the cupcake tins and bake for 20 minutes.

Cool completely on wire racks before frosting.

For the frosting, beat the butter and ricotta together on high for 5 minutes.

Add the sugar, and continue to beat.

If the texture looks a bit off (this can happen if you didn't drain it enough), add the cornstarch and continue beating on high for 5-10 minutes.

Using an extra large French tip (or your favorite piping tip), pipe the buttercream on top of the cooled cupcakes. Drizzle with chocolate, and garnish with some of the crushed cannoli bites.

Mulled wine cupcakes

Mulled wine cupcakes

2013 is coming to a close, and I decided that I would keep up my December tradition of making a seasonal, holiday-appropriate cupcake. Holiday cupcakes of the past have been:

2011
Peppermint mocha cupcakes with peppermint frosting
Gingerbread cupcakes with double ginger frosting
Figgy pudding cupcakes with boozy brandy icing

2012
Cranberry cupcakes with white chocolate frosting
Candy cane cupcakes

For 2014, I decided to make something subtle, yet refined, and not a typical Christmas-time sweet. So I decided to make a mulled wine cupcake.

Mulled wine is very easy to make—I followed the instructions from Gimme Some Oven, with a couple of adaptations (I skipped the brandy, increased the cloves, and used honey). I’d never had mulled wine before, but I have to say, it’s really tasty, and your kitchen will smell AMAZING.

The cupcakes bake up light and fluffy—my one bit of advice is to definitely use a touch of food coloring with this recipe, because otherwise you have oddly grayish-purple cupcakes, and it’s not appealing.

 

Mulled wine cupcakes

Yields: 26 cupcakes

  • Cupcake Ingredients
  • 2 3/4 cup (11 oz) cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 3/4 tsp cloves
  • 3/4 tsp ginger
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 tbsp orange zest
  • 4 eggs
  • 3/4 cup mulled wine
  • 2 tsp vanilla
  • Vanilla Buttercream Ingredients
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  • 3 1/2 cups confectioners sugar
  • 2 tbsp vanilla
  • Mulled Wine Syrup Ingredients
  • 3/4 cup mulled wine
  • 1/4 cup sugar
  • Note: The color is a bit off in these ... a bit of a grayish purple. I added some fuchsia gel food coloring to improve the look, and I highly suggest you do the same.

For the cupcakes, heat the oven to 350 degrees Fahrenheit. Line your cupcake tins with wrappers and set aside

Combine the flour, baking soda, baking powder, salt, cinnamon, cloves and ginger. Set aside.

Combine the sugar and orange zest in a bowl and stir until you begin to smell the aroma of oranges. Cream the butter in the bowl of a standmixer, then add the sugar and beat until light and fluffy.

Add the eggs, one at a time.

Alternate the flour mixture and mulled wine and mix until combined.

Divide the batter between the wrappers and bake for 18 minutes. Cool on a wire rack completely before frosting.

While the cupcakes bake, make the mulled wine syrup so it has time to cool.

Combine the wine and sugar in a wide saucepan over medium high heat. Stir to dissolve the sugar.

Bring the wine to a boil, then reduce the heat so that it simmers. Keep an eye on this, stirring regularly.

Reduce the wine by at least half, checking the texture of the syrup ... it shouldn't be too watery, but also not too sticky.

Once finished, take the syrup off the heat and let it cool for 15-20 minutes before putting it into a container for drizzling.

As the cupcakes and the mulled wine syrup cool, make the frosting. Begin by beating the butter until light and fluffy.

Add the 1 cup of sugar, beating until combined.

Add the vanilla, then the remaining sugar gradually, beating until combined. Once you've added all the sugar, turn the mixer up to medium-high and whip for 2-3 minutes.

Pipe the frosting on to the cupcakes, using a star tip (the ridges help catch the syrup). Drizzle the cooled mulled wine syrup and enjoy.

Sweet potato maple pecan pie cupcakes

Sweet potato pecan maple pie cupcakes

That’s quite the mouthful, right? But it’s delicious, so it’s worth it.

For my November cupcake for my CFP taste testers, I wanted something seasonal and something I hadn’t really done before. So I tweaked my maple pecan cake recipe for cupcakes, tweaked my banana mousse recipe for sweet potatoes, and kept my fluffy, yet stick-to-your-ribs good meringue untouched. Add a pretty little pecan praline half after toasting the meringue, and you have a little piece of Thanksgiving joy.

Sweet potato maple pecan pie cupcakes

Yields: 28 cupcakes

  • Maple Pecan Cupcake Ingredients
  • 2 3/4 cup (11 oz) cake flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, at room temperature
  • 1 cup maple syrup
  • 4 eggs
  • 3/4 cup milk
  • 2 tsp vanilla
  • 1/2 cup toasted chopped pecans, divided
  • Sweet Potato Pie Mousse Filling
  • 1/2 lb of sweet potatoes, roasted, cooled and peeled
  • 2 tbsp honey
  • pinch of salt
  • 1/2 tsp cinnamon
  • 1/2 cup heavy cream
  • 1/2 tsp vanilla
  • Meringue Frosting
  • 1 1/2 cups sugar
  • 6 egg whites
  • 4 tbsp cold water
  • 2 tsp lemon juice
  • 3 tsp vanilla
  • Pecan Praline Garnish
  • 30 perfect pecan halves (about a 1/2 cup)
  • 2 tbsp brown sugar
  • 1 tbsp heavy cream
  • 1/8 tsp salt
  • 1/8 tsp cinnamon

Start with your pecan praline garnish first to give them time to cool.

Heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Spray a baking dish with cooking spray.

For the garnish, combine all the ingredients and stir gently to coat. Spoon into the baking dish

Bake for 20 minutes. Remove from the oven, stir gently, and let cool for approximately 10 minutes.

Stir again, gently separating pecan halves from each other. Place on a sheet of wax paper separated out and let cool fully before placing on the cupcakes.

For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line your cupcake tins with wrappers.

Sift the flour, baking powder, baking soda, salt and cinnamon together. Set aside.

Beat the butter until light and fluffy in the bowl of your standmixer. Add the maple syrup.

The mixture might look curdled, but it's fine. Add the egg and vanilla and continue to mix.

Alternate between adding the dry ingredients and milk, scraping down the bowl as needed.

Place the toasted pecans into a small bowl and add about 2 tsp of flour. Toss to coat (this will help keep the pecans from sinking to the bottom). Set bowl aside.

If your cake batter still looks a bit lumpy, remove the bowl from the mixer and hand whisk it for about a minute--the batter will come together quickly.

Add the pecans tossed in flour and whisk lightly to combine.

Divide the batter between wrappers in cupcake tins and bake for 18 minutes.

Make the sweet potato pie mousse filling while the cupcakes bake.

Combine the sweet potato, honey, cinnamon and salt in a food processor and puree until silky smooth.

Whip heavy cream until soft peaks form; add vanilla and whip lightly until combined.

Once banana mixture is cool, fold in the whipped cream gently. Set aside until ready to pipe into cupcakes.

For the frosting, first, make sure all of your equipment is clean and grease-free. Meringue can be finicky, and it certainly will not turn out correctly if there is anything in the bowl or on the whisk.

Combine all ingredients in the bowl of your stand mixer (or favorite stainless steel mixing bowl) and whisk by hand until well combined.

Fill the bottom of a double boiler or pot with water, 1/3-full. Make sure that the bowl can sit on the pot without the bottom of the bowl touching the water.

Bring the water up to a steady simmer, then place the bowl in the pot and whisk the mixture steadily. Do not let the mixture boil. Whisk until all the sugar is dissolved in order to avoid a grainy frosting.

Continue whisking until the meringue reaches 160 degrees Fahrenheit on a candy thermometer. The frosting, at this point, should have thickened and look fluffy--almost creamy.

Take the bowl off the double boiler or pot and wipe the bottom of the bowl (just to keep things neat).

Using the whisk attachment of your stand mixer or a hand mixer, whisk the meringue frosting until stiff peaks forms and it has a glossy look. This will take approximately 15-20 minutes (trust me, a stand mixer is VERY handy here).

To assemble, core the cupcakes and fill with the sweet potato pie mousse filling. Using an extra large round piping tip, pipe on the meringue frosting, then toast with a kitchen torch. Garnish with 1 pecan praline half.

Pumpkin chai latte cupcakes with vanilla buttercream

Pumpkin chai latte cupcakes

I kept my Autumn theme going my October fundraiser for She’s the First, via the Cupcake Campaign, even though Philly is robbing us of October weather. 70 degrees and oddly humid? No thank you.

Since it’s in the Bakers’ Book of Rules that you have to bake at least ONE pumpkin cupcake in Autumn (preferably October), I opted to whip up my spiced pumpkin cake, this time using Tipu’s Chai Now in place of a spice blend (though the recipe below has some suggestions you can sub in). I discovered Tipu’s Chai on Twitter back in August, and after some chatter back and forth, received a complimentary bag of The Simple Life, which is the unsweetened version of the product. You mix the finally ground blend into hot water, add some sugar and some milk, and voila! Or in the case of my cupcakes, I mixed the chai mix into my dry ingredients.

I tweaked my vanilla pastry cream recipe to be a chai pastry cream, using a homemade chai concentrate I made from a recipe on Budget Bytes, and find the flavor subtle and the texture silky. I thought about blending some of the Tipu’s into it, but didn’t want the pastry cream to be overpowering.

To keep it simple, I topped the cupcake with a fluffy vanilla buttercream, then finished it with some candied butternut squash seeds that I made earlier in the week after making butternut squash soup. To make the seeds, follow my recipe here. You can also make this with pumpkin seeds, but I find that they taste the same, so work with what you have on hand.

Now, the best news I have is that between last week’s cupcake and this week, I was able to raise $150 for She’s the First. This amount is approximately half of what is needed to help sponsor a girl’s education in Guatemala and Nepal. And because of the generosity of my taste testers and Cipher Prime, we’re going to make this happen.

I’m also looking forward to seeing what my fellow bake salers manage to raise … if you look at this map of registered bake sales, you can see there are A LOT of us!

She's the First Bake Sale Map

Pumpkin chai latte cupcakes with vanilla buttercream

Yields: 26 cupcakes

  • Pumpkin Cupcake Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp Tipu's Chai Now OR 1/2 tsp cinnamon and 1/2 tsp ginger
  • 1 cup brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
  • 3 large eggs, at room temperature
  • 15 oz pumpkin puree
  • 1/2 cup milk
  • 2 tsp vanilla
  • Chai Pastry Cream
  • 2 tbsp cornstarch
  • 1/2 cup chai concentrate
  • 1/2 cup whole milk
  • 1 large egg
  • 2 large egg yolks
  • 6 tbsp sugar
  • 2 tbsp butter
  • 2 tsp vanilla
  • Vanilla Buttercream Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3.5 cups confectioners sugar
  • 2 tbsp vanilla
  • Candied Pumpkin Seeds (optional)

Begin with the pastry cream so it has time to cool.

In a medium mixing bowl, whisk the cornstarch with 1/2 cup of chai concentrate until the mixture is smooth. Whisk in the whole egg, then the yolks, one at a time, into the cornstarch/chai mixture.

In a medium saucepan, add the milk and the sugar. Whisk to combine, then bring to a boil, whisking constantly.

Once the milk-sugar mixture has come to a boil, you must temper the eggs with it. Begin by whisking the egg mixture at a steady pace, then slowly pour approximately 1/4 of the hot milk-sugar mixture into it in a continuous stream.

Return the remaining milk-sugar mixture to the stovetop and turn the burner to medium heat. Pour the hot egg mixture into the saucepan in a thin stream, constantly whisking. You do not want the eggs to scramble.

The mixture will begin to thicken--remove from the heat and add the butter and vanilla and whisk until combined. Pour the vanilla pastry cream into a bowl and press a piece of plastic wrap down onto the surface so that it does not form a skin. Let it come to room temperature.

Once at room temperature, press the pastry cream through a sieve, to remove any lumps. Put pastry cream into a piping bag.

For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.

Combine dry ingredients; set aside.

Cream butter and brown sugar on medium-high speed until fluffy.

Add eggs, one at a time, beating until each is incorporated, then add the vanilla.

Add pumpkin puree and mix until combined.

Mix in the dry ingredients in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 18-20 minutes.

When done, transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.

For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, beating until combined. Add the vanilla. Finally, add the remaining sugar gradually and whip until light and fluffy.

To assemble, pipe the chai pastry cream into the cored out center. Frost with the vanilla buttercream, and top with candied pumpkin seeds if you choose to use them.

Caramel apple maple oat crisp cupcakes

Caramel apple maple oat crisp cupcake

For October, I’ve decided to bake cupcakes for this and next Friday and donate the proceeds to She’s the First, via the Cupcake Campaign. I also decided to adapt a cupcake recipe from  Robicelli’s: A Love Story, With Cupcakes.

Oh, and it’s Fall … somewhere in the world (it’s currently rainy and humid in Philly … ick), so of course I had to work with my favorite fruit: apples.

The cake is PACKED with apple, and I liked the technique of shredding the fruit, though my skin did not (the acid of the Granny Smith apples seriously tore up my hands). Because I had so much juice from pressing the apples, I experimented with using it instead of water for the caramel, and I’m pleased with how it turned out. By adding a touch of salt, as well as some apple butter, the buttercream is a perfect blend of a classic caramel apple.

Caramel apple maple oat crisp cupcakes

Yields: 36 cupcakes

  • Apple Cupcake Ingredients
  • 3 5/8 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp Chinese 5 spice
  • 3 cups peeled, shredded, drained and pressed apples (reserve the juice)
  • 1 1/2 cups sugar
  • 1 cup plus 2 tbsp brown sugar
  • 1/2 cup maple syrup
  • 1 1/2 cups canola oil
  • 6 eggs
  • 1 egg white
  • 2 tsp vanilla
  • Caramel Apple Buttercream Ingredients
  • 3/4 cup granulated sugar
  • 3/8 cup apple juice, reserved from the pressing
  • 3/4 cup heavy cream
  • 2 tsp vanilla extract
  • 2 tbsp apple butter
  • 2 cups (4 sticks) unsalted butter, at room temperature
  • 4 cups confectioners sugar
  • 1/2 tsp salt
  • Maple Oat Crisp Ingredients
  • 3 tbsp unsalted butter, at room temperature
  • 3/4 cups quick-cooking oats
  • 3/8 cup brown sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 tbsp maple syrup
  • 1/4 cup flour
  • Additional apple butter to drizzle

For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center.

Sift the flour, baking soda, baking powder, salt and Chinese 5 spice together. Set aside.

Combine the sugar, brown sugar and shredded apples in the bowl of a stand mixer, mixing until combined.

With the mixer on low, slowly add the oil and maple syrup.

In a separate bowl or large mixing cup, beat the whole eggs and egg white. Turn the mixer on low again, and slowly add the beaten eggs.

Add the vanilla, mixing to combine.

Divide the batter between wrappers in cupcake tins and bake for 22-24 minutes. Cool on a wire rack completely before frosting.

Start the caramel for the buttercream next so that it has time to cool.

In a medium pot over medium high heat, stir together granulated sugar and freshly pressed apple juice until the sugar is mostly dissolved.

Bring the mixture to a boil over medium high heat, then cook without stirring until mixture turns amber.

Remove from heat and slowly add in cream, vanilla and apple butter, stirring until smooth.

Let the caramel cool for about 20 minutes, until it is just barely warm and still pourable.

While the caramel cools, make the maple oat crisp. Heat the oven to 375 degrees Fahrenheit, and spray a rimmed baking pan with nonstick spray.

Combine the butter, oats, brown sugar, salt, and cinnamon and mix until combined.

Slowly add the maple syrup, then add the flour, mixing until combined.

Crumble the maple oat crisp onto the baking pan, spreading it out.

Bake for 5 minutes, then remove from the oven and mix it around with a spatula, spreading it out again. Do this 2-3 more times, until the crisp is golden brown and crunchy.

Cool on a cooling rack for 10-15 minutes, then break up the pieces.

For the buttercream, beat butter and salt together until lightened and fluffy in a mixer fitted with paddle attachment.

Reduce speed to low and add the confectioners sugar. Mix until thoroughly combined.

Add the caramel and beat on medium high speed until light and airy, and completely mixed (about 5 minutes).

To assemble the cupcakes, pipe the frosting on using an extra large round tip, then sprinkle on some of the maple oat crisp, including some of the crumbs for even coverage.

FInish with a drizzle of apple butter.

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