Fall Cupcakes From Dottie's Cupcakery - | WBTV Charlotte

Fall Cupcakes From Dottie's Cupcakery

Presented by Jessica Lynch, Dottie's Cupcakery

Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting

Ingredients
2 cups granulated sugar
2 large eggs
1/2 cup unsalted butter, melted
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 apples, cored, peeled, and chopped (recommended: 2 Granny Smith and 2 Fuji)
Vanilla Bean Cream Cheese Frosting, recipe follows
Caramel syrup, for garnish

Vanilla Bean Cream Cheese Frosting:
1 cup unsalted butter, room temperature
1 (8-ounce) bar cream cheese, room temperature
1 tablespoon vanilla bean paste
4 cups powdered sugar (about 2 pounds)
1/2 teaspoon salt

Directions
Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup.

Vanilla Bean Cream Cheese Frosting:
In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

Pumpkin Spice Cupcakes with Brown Butter Buttercream

Ingredients
2 cups all-purpose flour
4 teaspoons pumpkin pie spice
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 cups granulated sugar
3/4 cup canola oil
1/2 cup unsweetened applesauce
1 tablespoon pure vanilla extract
2 cups canned pumpkin
4 large eggs

Brown Butter Buttercream:
1 cup unsalted butter, room temperature, divided
4 cups powdered sugar (about 2 pounds)
2 teaspoons pure vanilla extract
3 to 6 tablespoons buttermilk

Directions
Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, cinnamon, ground cloves, and salt. Set the bowl aside. In a large bowl using an electric mixer on low speed, combine the sugar, oil, applesauce, vanilla extract, and pumpkin. Add the eggs 1 at a time. Mix on low until combined. Gradually add the flour mixture until just combined.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, about 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Brown Butter Buttercream:
In a saucepan, heat 1/2 cup butter over medium-low heat until lightly browned, about 8 minutes. Cool. In a large bowl using an electric mixer on medium speed, beat the remaining 1/2 cup butter for 30 seconds. Add the cooled brown butter and beat until combined. Add the powdered sugar and vanilla. Beat in the buttermilk, 1 tablespoon at a time, until spreadable.

 

 

704.467.3119 Cell

Jessica@dottiescupcakery.com

www.dottiescupcakery.com

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