And I'm already behind!!!

So I started this blog back before Halloween and wouldn't you know it, I am already way far behind. One day I will be good at this I swear!!! So on to the basics, I'm Charlie and this is my blog (obviously!). I will probably be cooking alone a lot and it will end up being just random things (most of which are baked goods) I decide to make and share with you that day, but on other days I will have the other two counterparts with me! Those two being Alicia (the one reason i really started a blog) and Shantele. Possibly on occasion you may see a random baby or Chris show up, both of which belong to Alicia! So here we go:

With Halloween coming up and everyone getting in the festive holiday spirit, the first delicious treat we decided to make was pumpkin cupcakes with a caramel filling and cream cheese butter cream! (Drooling yet!?) I have used this recipe before its pretty basic to the standard pumpkin anything pretty much!

For the cupcakes:

2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

The filling is just made from any of your basic caramel sauces. The one I prefer to use is as follows:

2 tablespoons butter

3 tablespoons milk

1/2 cup packed brown sugar

1/2 tsp vanilla

The frosting is set up just like any other butter cream, Lots of powdered sugar and of course some good old healthy butter!

Frosting:

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted

 

So the night started as it always does with the three of us, unfocused! Normally I am a very precise and focused person when it comes to cooking, and especially baking! Not tonight though, first up was a run back to the grocery store because I forgot pumpkin. Yes you heard right I forgot the main ingredient. Oopsies......

Other then that things ran smoothly. First things first oven at 350 degrees! Next, I always measure out my ingredients before I start, dry ingredients go in one bowl (flour, baking powder, spices etc...). Next get that butter into the bowl and mixing it with the pumpkin a little just to get it started (if you didn't forget it like me! If you did pause here and make a trip to the store!) After mixing the butter and pumpkin add your sugars and oils mixing well, then add your eggs one at a time. Then add your flour mixture slowly! After everything is incorporated its time to get in in your tins. My favorite way is to either use an icing bag, or the cheap way, a Ziploc baggie!

Learn from me however, I tried to be quick tonight due to the small pumpkin set back and OVERLOADED my bag.......... Second mistake of the night. You'll look like this if you aren't careful!

But on to the next fill your liners about 3/4 full and get ready to bake!

Now pop em in the oven and start that baking process which is about 18-20 minutes or until a toothpick comes out clean...

Most important thing ever, and I mean ever! NO PEEKING! Keep that oven door closed until that first 18 minutes is over! Or you'll end up with flat not cute cupcakes!

While the cupcakes are baking get to that caramel sauce! Melt the butter and add your other ingredients, boil for about 1 minute depending on how strong you would like it then set aside.

Cool cupcakes for about 5 minutes and the using an injector of a piping bag with a round tip attached add caramel to the middle of each cupcake! Let cool completely before frosting.

Now to make the frosting beat the cream cheese and butter (both at room temp!!!!!!!) until nice and smooth and creamy. Generally that takes one-two minutes. Then add the vanilla followed by the powdered sugar beating until nice and thick. After the cupcakes have cooled frost as you like then with the leftover caramel you can drizzle it on top!

Last and best step! ENJOY!

(This right here would be the Chris that belongs to Alicia!)