By Jacqueline Colette Prosper (Yummicoco.com)
My sister Sandra Prosper, LA-based actress, has built a following as a caterer and baker of cupcakes! Using high-quality ingredients from local to organic, she expertly finds ways to offer dimensions in flavor rather than just adding more sugar.
PUMPKIN SPICE CUPCAKES WITH BROWN BUTTER FROSTING
2 cups all purpose flour
4 tsp pumpkin pie spice, plus 1-2 tsp for garnish
3 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp kosher salt
1/2 tsp allspice
1 1/2 cup sugar
3/4 cup canola oil
1/2 rounded cup organic unsweetened applesauce
1 tbsp vanilla extract
2 rounded cup organic pumpkin puree
4 Large organic eggs
Preheat oven to 350 degrees. Whisk together flour, pumpkin spice, baking powder, baking soda, cinnamon, cloves, salt and allspice in a bowl. In another bowl beak sugar, oil, applesauce, vanilla, and pumpkin until just combined. Add eggs one at a time on low speed until just combined. Then add the flour/spice mixture until incorporated.
Fill cupcake pans lined with cups 3/4 full. Bake 17 minutes on bottom rack or until toothpick comes out clean. Cool on rack. Will yield 24 cupcakes
Brown Butter Frosting Recipe
1 1/2 cup organic unsalted butter at room temperature
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
2-3 tablespoons organic buttermilk
Brown 1 1/2 sticks of butter over low heat, until golden brown(about 9 minutes). Let cool 10-15 minutes. Beat the remaining 1 1/2 stick of butter until fluffy(about 1 minute). Add the cooled butter to the beaten butter and beat until incorporated. Slowly beat powdered sugar and vanilla until incorporated. Then beat on high until whipped. Slowly add buttermilk, one tablespoon at a time. Consistency should remain a little firm and not runny.
Sift pumpkin spice over frosted cupcakes as garnish.