These harvest cupcakes were made ala Semi-homemade style. The great thing about cooking so much from scratch is that even when you don't, people still will think it's homemade. (sssh! Don't tell anyone I said that!) The cake is a boxed spice mix & the frosting is a recipe from Magnolia. I think presentation goes a long way in making something go from pretty good to extra special. We eat with our eyes first, then with our mouths!
Caramel Frosting
Makes enough to frost about 18-24 cupcakes
2 sticks butter
2 1/2 cups powdered sugar
3/4 c. brown sugar
1/4 c. milk
1 T. dark corn syrup ~ I didn't have any, but if you do, then go ahead & use it!
1 t. vanilla
Cream the butter for about 2 minutes until light and fluffy. Add the sugars and beat on low for 2 minutes. Add the milk, syrup and vanilla and beat until smooth and creamy, about 3-5 minutes. Use immediately or store covered for up to 2 days.
**I let my frosting sit in the fridge for about 20 minutes before piping, just to let it firm up a bit. Then I refriged the frosted cupcakes, so the tops could firm up before covering them with aluminum foil for transport.**
The original recipe says to make the frosting one day before you need it, so the graininess of the brown sugar improves overnight. I avoided this by slightly heating the milk & brown sugar together til the sugar dissolves, then completely cooling in the fridge before adding to the butter/sugar. It's up to you.
Hope you're enjoying your own fall goodness!
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