Pumpkin Cupcakes and Some Exciting News

Last week, I had my 1st PAID cupcake order!! My mom was co-hosting a dinner party with 12 friends and she called to ask if she could hire me to do the dessert. I had my hesitations ("Mom, you don't have to PAY me to bake!!") but I soon got over that as she insisted she pay me and suggested that I get some business cards together to place next to my treats. I started to get excited that, maybe, this could lead into some sort of fun side-job. Also, this particular group of my mom's friends tend to throw and attend numerous dinner parties. With the holidays fast approaching, I could be up to my elbows in cupcake orders in no time.

For the cupcakes, I chose a recipe that has recently been featured all over the blogging world. It was the winner** of October's Cupcake Hero competition for which the secret ingredient was Pumpkin. Out of the 35 entries, The Sweetest Kitchen's Dulce De Leche Pumpkin Cupcakes was the winner and I just couldn't get the photos of these cupcakes out of my mind. The recipe was a perfect choice as I wanted to do some sort of Fall-themed cupcake but didn't want them to necessarily be Halloween-themed. (Post on my Halloween Cupcakes coming in the next couple days). Also, Dulce De Leche Ice Cream is one of my FAVORITES and I was intrigued about making my own for the filling. The cupcakes were wonderful! The cake was moist with the perfect combination of fall spices. The filling was not overwhelming, it added just a hint of smoothness to the cake. And the frosting was also so tasty. I definitely recommend these cupcakes to anyone wanting to impress this holiday season.

So if any of you out there would like some custom treats baked by yours truly, please don't hesitate to email me. Also, I don't only do cupcakes! I can bake pretty much anything you desire. Just ask!

**UPDATE 11/3: It has been brought to my attention that these cupcakes haven't won the Cupcake Hero challenge... YET. It's down to them and one other recipe. If I was the judge, there would be no question because these were some of the best cupcakes I have ever made. Seriously!! Great job, Jamieanne.

Dulce De Leche Pumpkin Cupcakes

I got everything below from The Sweetest Kitchen. I've included her references in the recipe steps below. This makes 12 cupcakes.

Step 1) Make the Dulce De Leche

Adapted from Recipe Girl

1 14 oz can sweetened condensed milk

boiling water

Preheat oven to 425 degrees F.

Open up the can and pour the sweetened-condensed milk into a pie pan. Cover tightly with foil and place into a larger pan (a 9" x 13" baking dish or a roasting pan) Pour boiling water in larger pan & around pie plate (level of water should be about halfway up the pie plate). Don’t let any water seep up and into the pie plate.

Place in oven and bake for 1 hour. At the one hour point, peel off foil and check for progress. If the mixture has thickened and turned a caramelly color, it’s done. If it doesn't quite look thick enough or dark enough, cover it up and bake it a little longer (mine took 75 minutes).

While the mixture is baking, make the batter for the cupcakes (see below)

When the mixture appears to have turned into a nice, thick caramel, remove from the oven. Let sit for a few minutes, and then beat with an electric mixer until smooth.

Cool the oven to 350 degrees for the cupcakes.

Step 2) Bake the Pumpkin Cupcakes

Adapted from Martha Stewart

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp coarse salt

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/8 tsp ground nutmeg

1/8 tsp allspice

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, melted and cooled

2 large eggs, lightly beaten

7.5 ounces pureed pumpkin

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Step 3) Mix the Dulce De Leche Buttercream

Adapted from Joy The Baker

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/2 tablespoons heavy cream

1/2 teaspoon vanilla

2 cups powdered sugar

pinch of salt

1/4 cup + 2 tablespoons prepared dulce de leche

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate.

Step 4) Fill and Frost Cupcakes

Once cupcakes are completely cooled, use the cone method to fill each cupcake with a dollop of dulce de leche. Frost with dulce de leche buttercream.