Courtney's Pinterest Project

It's the second Friday of the month, which means.....my Pinterest project is here!
I searched and searched and searched for a craft project that I could do, but I couldn't find anything quick or easy enough, or that I had the materials for. So, I picked a recipe. (Then, today, I end up going to two craft stores. Go figure.)

I chose....PUMPKIN BROWN BUTTER CUPCAKES. These things were so delicious. I don't even like frosting, but I was eating it every chance I got.

Pumpkin Brown Butter Cupcakes

Ingredients:

Cupcakes:

3/4 c. unsalted butter, room temperature

1-2/3 c. all purpose flour

2 tsp. baking powder

1 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. grated nutmeg

1/8 tsp. ground cloves

1 c. canned pumpkin puree

1 c. packed light brown sugar

1/2 c. sugar

2 large eggs

Brown Butter Frosting:

1/2 c. unsalted butter

2 c. powdered sugar, sifted

2 tsp. vanilla extract

2 tbsp. milk

ground cinnamon, to taste (I added this part)

Directions:

1.  Heat oven to 325°F.  Spray regular-sized muffin pan with non-stick cooking spray.  For the cupcakes, melt butter in medium-sized saucepan over medium-low heat.  Cook, swirling occasionally, until butter turns golden brown.  Skim foam from top and remove from heat.  Transfer to bowl, leaving any burnt sediment behind.  Set aside.

2.  In a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.  In another bowl, whisk together pumpkin puree, light brown sugar, sugar, eggs, and brown butter.

3. Add flour mixture to pumpkin mixture and whisk together until combined.

4. Pour batter into muffin cups, filling just about 3/4 full. Bake 20 minutes or until toothpick inserted in center of cupcake comes out clean. Let cupcakes cool in pan for a couple of minutes before transferring to wire rack to cool completely.

5. For frosting, melt butter in medium-sized saucepan over medium heat, swirling occasionally, until nut-brown in color (about 10 minutes). Pour butter into bowl, leaving any burnt sediment behind.

6. Add powdered sugar, vanilla extract, and milk and stir until smooth. Add the desired amount of cinnamon. (I added probably 2 teaspoons.)

7. Dip tops of cupcakes into frosting and place on wire rack to let frosting set.

Recipe from http://lifessimplemeasures.blogspot.com/2011/10/pumpkin-brown-butter-cupcakes.html.

Look at these beautiful, scrumptious things. Like I said, I added cinnamon to the frosting. Next time I make them (oh, yes, there will be many more times!) I will not frost them as much. Several people said that they were too sweet. I doubled the batch and got 3 dozen, but I was using two muffin pans that were a little different in size.

If any of you are wondering where Leah is, she said she's too busy right now to post. I can understand that!
I hope all of you readers are doing well. Thanksgiving is two weeks from today. I AM SO EXCITED! Hopefully in the next few weeks I'll have several different things to share with you, things that I'm working on. I'll give you some hints: Charlie Brown. Tablecloth. Sugar. That's all the clues for now. ;)