Name: How to Make Pumpkin Cupcakes + Salted Caramel Frosting | Hilah Cooking
Uploaded: 2020-03-25T08:57:34.000Z
Duration: 8 min 29 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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We're gonna mix and cupcakes because it's cool out at a time to bake.

So we're gonna put some punk in an, um, because look and has about a man.

Your kids are gonna love your wife is going to love.

In fact, only person my love is your mother number.

Anyway, To begin, we're gonna cream together butter and sugar, just like every other God for second cupcake recipe on the planet until it looks nice and smooth and creamy and fluffy and all those descriptive terms, And then we're gonna add egg and some pumpkin puree.

I wanted to show you all how to, like, make pumpkin period from scratch out of actual pumpkin.

But, um, my store didn't have any of those little sugar pumpkins.

It only had these decorative jack o'lantern pumpkins.

So se la vi bison, pumpkin in a can, and you're obviously gonna have some pumping leftover out of a can of pumpkin.

Could hang on to that and, like, put it into smoothies or put it into macaroni and to use or stuff like that just kind of like sneak some veggies in sleepy little veggie spy.

We'll get that cream together, and then I've got my dry ingredients here.

The usual suspects flour, baking soda, baking powder and a bunch of spices.

And I put all the recipes on my website with all the measurements and stuff.

But it's, you know, the regular stuff that you would think Cinnamon, nutmeg, allspice, cloves, love a little bit of our meal.

Oh, and a little bit of vanilla extract like I'm not even gonna measure was such a baller last good.

Yo, just fill up your little nothing tends trying, getting all over the place.

Like I just said, It's like you think that I had never done this before?

Gonna wipe up some of these little spills, and then we're just gonna bake these 3 50 for about, um, 15 20 minutes.

I've got some butter and brown sugar here.

I'm just gonna heat this over medium heat until the butter's melted and we get the brown sugar dissolved It doesn't take very long.

I'm gonna add a can of sweetened condensed milk.

Okay, so we're just gonna cook this over medium heat, stirring it for about five minutes until it's bubbling and it starts to thicken up, and it'll get a little bit more golden and color.

And so we're sort of making the caramel in this way.

Once is looking like that pretty dang thick, and it's bubbling up like a tar pit.

We can transfer it into our mixing bowl over here again.

Okay, so then we're just gonna beat this on a medium speed for maybe, like, five minutes or so and cool this caramel off.

Meanwhile, I'll go ahead and get my cup kicks out of the pan and let them cool on Iraq.

All right, so this has been cooling for a few minutes.

So 1st 1 add some salt because we are doing a salted caramel and some cinnamon on it could leave the cinnamon out, but I like it some vanilla.

And then I'm gonna add a dash of cayenne pepper and this is totally optional.

I really, really love the little kind of back of the throat hit of that cayenne pepper.

It just makes the whole desert feel a little bit more sophisticated and grown up.

But if you were making these for kids, totally, just leave it out.

I'm just gonna keep mixing this over this kind of medium low speed until the bowl doesn't feel hot anymore.

So it's probably gonna be another three or four minutes.

Okay, so after a few minutes, it's just slightly warm.

Now you can see the the caramel looks a lot shiny er and almost looks stickier.

So I'm gonna start sifting in some powdered sugar is totally backwards.

Okay, so after several minutes, the frosting is cool.

That's still gonna be really sticky because it's a caramel frosting.

And of course, you can just spread it on your cupcakes with a little butter knife or something.

But I'm gonna show you in a demonstrate just how terrible.

I am not using a piping bag because it's kind of fun.

You know, too sometimes pretend like you care what things look like.

Okay, so I've got my icing do away and I've got a piping bag here that I just put on a little star tip, and, um, I think I have it assembled the correct way it works.

So we wanna plop some of this down there.

This is actually a pretty stiff icing, so it makes it pretty easy.

Stiff makes it pretty easy for piping and then hold it over the balls.

You don't squirt icing everywhere accidentally, and just kind of, like, shake it to get it packed down in there.

And then you want to, like, twisted off above wherever the icing level list so that you can use your hand to, you know, put a firm pressure, get a firm grip on it so that you can squeeze it evenly, get a little bit going.

You know, make sure you don't have any air bubble at the end there.

I'm gonna pick up a kid, Kik just go around and make a little spiral.

So, like that and then a little loop at the top.

And this is a rich, sweet icing, so you don't need a whole lot, I don't think and then decorate it with a little candy.

There's a little punk and cupcake with a soul that caramel buttercream icing.

I hope you like this recipe if you d'oh, check out my Halloween playlist all linked to that of a ton of fun Halloween recipes, savory and sweet.

I think any time of year doesn't have to be like Halloween.

Could be for Thanksgiving or anything like that.

You always get notified whenever released a new video or a new awesome song that may or may not be about food and check my website for principal recipes.

If you wanted to make these like a little more, um, pumpkin e or how we any color you could add some food coloring, but I'm gonna keep it on natural.

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How to Make Pumpkin Cupcakes + Salted Caramel Frosting | Hilah Cooking

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