So this happened to Tristan and I recently:
Afterwards, Tristan and I got to spend two enjoyable weekends celebrating with our families. Even though the idea was that Tristan and I wouldn’t be responsible for any part of the parties, I just couldn’t help myself – I had to bake some cupcakes!
In honor of the fall season, I made Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting. This was the first time that I ever made caramel from scratch. I have to admit that it required two attempts to get the caramel right; Tristan had to save my first batch – luckily this didn’t affect the final product one bit. These cupcakes were… SCRUMPTIOUS. They were my favorite cupcakes to date. Tristan really liked them, too. He said they reminded him of gingerbread more than pumpkin though, which I didn’t really agree with. Regardless, these cupcakes were to die for.
Afraid that I didn’t make enough cupcakes for the party, I sent Tristan out for an emergency cupcake-ingredient-shopping spree. I had him buy supplies to make Raspberry Swirl Cupcakes with a vanilla confectioners’ sugar-based frosting. To make these fruity cupcakes, I just added a heaping 1/2 teaspoon of raspberry pie filling to each cupcake, prior to baking, and then I swirled the filling in using a knife. The pie filling worked really well, as opposed to jam or jelly, because the large nearly-whole raspberry pieces were great to bite into when eating the cupcakes.