hey dudes I'm Hilah and today on Hilah
cooking we're gonna make some cupcakes
cuz it's cool out and it's time to bake
so wait go I'll put some pumpkin ingham
and cooking half of a demands - time to
bake some pumpkin cupcakes oh quit
screwing around and don't deal late you
kids are gonna love him your wife it's
gonna love in fact on a person of mine I
love is your mother now bedazzled cake
should never likes you anyway to begin
we're gonna cream together butter and
sugar just like every other godforsaken
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 an egg and some
pumpkin puree and I wanted to show you
all how to like make pumpkin puree from
scratch out of an actual pumpkin but my
store didn't have any of those little
sugar pumpkins it only had these
decorative jack-o'-lantern pumpkins so
c'est la vie buy some pumpkin in a can
and you're obviously going to have some
pumpkin leftover out of a can of pumpkin
what could hang on to that and like put
it into smoothies or put it into
macaroni and cheese or stuff like that
just kind of like sneak some veggies in
a sneaky little veggie spy will get that
cream together and then I've got my dry
ingredients here and that's just the
regulars 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 you
can check that out but it's you know the
regular stuff that you would think
cinnamon nutmeg allspice cloves love
a little bit of our milk oh and a little
bit of vanilla extract look I'm not even
gonna measure I'm such a baller last
good job just fill up your little
nothing tens it's like
you'd think that I had never done this
before kind of wipe up some of these
little spills and then we're just gonna
bake these for 350 for about 15-20
minutes so pardon me alright for our
icing I've got some butter and brown
sugar here I'm just gonna heat this over
medium heat until the butter is melted
and we get the brown sugar dissolved it
doesn't take very long I'm going to add
a can of sweetened condensed milk okay
so we're just gonna cook this over a
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 in color and so
we're sort of making the caramel in this
way once it's 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
cupcakes out of the pan and let them
cool on a rack it's all in a time out
perfectly alright so this has been
cooling for a few minutes have been
mixing it up I'm gonna add some things
to it so first I'm gonna add some salt
because we are doing a salted caramel
and some cinnamon I 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've really
love the little kind of back of the
throat a hit of that cayenne pepper it
just makes the whole desert feel a
little bit more sophisticated and
grownup but if you were making these for
kids totally just leave it out it's no
biggie
so 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 that
the caramel looks a lot shinier and
almost looks sticky or like like chewed
up gum like ABC gum so I'm gonna start
sifting in some powdered sugar
it's totally backwards okay let's do it
like this
okay so after several minutes the
frosting is cooled it's still gonna be
really sticky because it's a caramel
frosting and of course you can just
spread it onto your cupcakes with a
little butter knife or something but I'm
gonna show you I'm gonna demonstrate
just how terrible I am I using a piping
bag cuz it's kind of fun you know to
sometimes pretend like you care what
things look like okay so I've got my
icing dawei and I've got a piping bag
here that I just put on a little star
tip and I think I have it assembled the
correct way it works so that's what
counts so we want to plop some of this
down there this is actually a pretty
stiff icing so it makes it pretty easy
fast if makes it pretty easy for for
piping and then hold it over the bowl so
you don't squirt icing everywhere
accidentally and just kind of like shake
it to get it packed down in there give a
little squeeze and then you want to like
twist it off above wherever the icing
level is 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 and then get a little bit
going you know make sure you don't have
any air bubble at the end there and then
when I pick up a kit cake and 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 you decorate it
with a little candy porn
I mean candy corn get it so there you go
there's a little pumpkin cupcake with a
salted caramel buttercream icing I hope
you liked this recipe if you do check
out my pal
playlist I'll link to that I've got a
ton of Sun Halloween recipes savory and
sweet and they'll be more coming up but
this is also just great I think any time
of year doesn't have to be like
Halloween could be for Thanksgiving or
anything like that and make sure you
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food and check out my website for
printable recipes thank you so much for
watching let's taste this great cupcake
alright
hope you try it please leave me a
comment let me know what you think and
I'm gonna go brush my teeth now okay bye
that's the mixer okay and if you wanted
to make these like a little more
pumpkiny or Halloween colored you could
add some food coloring but I'm gonna
keep it on naturale just like my pubic
hair oh my god that's awful