Wednesday, November 6, 2013

Not your average Pumpkin Cupcake

In keeping with all of the pumpkin love currently lining the grocery store shelves and coffee shop counters, here's a look into my take on the beloved fall favorite: The pumpkin cupcake.

Mine is a moist and tender pumpkin cake topped with a swirl of maple cream cheese frosting and a spiced pumpkin seed brittle. The perfect combination of crumbly, creamy and crunchy, this cake is sure to make anyone swoon over Fall. Let's get a close up of that brittle.

The cake is flavored using the homemade pumpkin puree I gave a tutorial on last week, and warm spices like cinnamon, cloves and nutmeg. The frosting has all of the nutty,creamy goodness from the cream cheese paired with the sticky, sweet maple syrup. Together they create the perfect compliment for the spice in the cake. A little crunch comes in with the toasted pumpkin seeds covered in amber colored caramel and hardened into a fall flavored brittle. Tailgating, anyone?

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