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Clearly I have a problem. A “melting-down-candy-and-putting-it-into-cupcakes” problem. This is serious, humans!
Now, I proudly present to you… caramel apple candy corn buttercream! And of course you can adapt this recipe for any sort of the multitude of candy corn flavors (including just regular normal candy corn), but I had the caramel apple flavor specifically requested multiple times by a certain someone who knows what I’m talking about. Here’s how you do it: melt the candy corn over low heat with milk, stirring occasionally with your wrist-whisk attachment.
You don’t have a wrist-whisk attachment? What are you, human? Haha! (Sorry, that’s a robot joke.)
I’ve still got a few more cupcake recipes to share with you before October is over (including The Baking Robot’s one year anniversary!) but maybe November will be cupcake detox month in the form of… cookies? Haha! (Sorry, that’s a robot joke.)
slightly adapted from Leite’s Culinaria
2 cups cake flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp salt
1/4 tsp black pepper
1/2 cup buttermilk
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar, packed
1/3 cup sugar
1-1/4 cups pumpkin puree
1. Preheat oven to 350 degrees. Line two muffin tins with baking cups.
2. In a medium-sized bowl, whisk together cake flour, baking powder and soda, cinnamon, ginger, nutmeg, cloves, salt, and black pepper. Set aside.
3. In a small bowl, combine buttermilk and vanilla extract. Set aside.
4. In a large bowl, cream together butter and both sugars. Add eggs, one at a time. Stir in half of the flour mixture, then the buttermilk and vanilla mixture. Add the remaining flour mixture, mixing until just combined. Fold in pumpkin puree.
5. Fill baking cups 2/3 of the way full. Bake for 20-22 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely before frosting.
Caramel Apple Candy Corn Buttercream
(will frost 24… and then some!)
1 cup (or one 9 oz bag) caramel apple candy corn
1/2 cup milk
2 cups (4 sticks) unsalted butter, softened
6 cups powdered sugar
1. In a saucepan over low heat, melt the candy corn in milk. When mixture turns bright pink and is thick enough to coat the back of a spoon, remove from heat and strain excess candy corn. Allow to cool completely. This will yield 1 cup.
2. In a large bowl, cream together butter and sugar. Add candy corn mixture to taste/to desired consistency. (I used about 1/4 cup.) Once cupcakes have been frosted, drizzle the remaining candy corn mixture on top.