Caramel cupcakes

Ingredients:

Cupcakes

• 110 g butter
• 1 cup of sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup premium wheat flour
• 1/3 cup almond flour
• 1 teaspoon baking powder
• 1/2 tsp salt

Caramel cream

• 170 g of butter at room temperature
• 2 cups powdered sugar
• 3/4 teaspoon pumpkin pie spice mix
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup crema dolce de leche or boiled condensed milk
• Popcorn or puffed rice, for garnish

Preparation:

1. Cooking cupcakes: Preheat oven to 180°C.
   
   Line a baking sheet with 12 muffin cups. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately pour into a medium bowl and cool slightly. Whisk in the sugar, eggs, milk, and vanilla.
2. Combine flour, almond flour, baking powder, and salt in a large bowl. Add the brown butter mixture and stir until combined.
3. Pour the batter into the prepared muffin tins, filling them three-quarters full. Bake the cupcakes until the tops spring back when pressed, 18 to 22 minutes. Cool for 5 minutes, then remove from the tins and let cool completely.
4. Make caramel cream: In a large bowl, combine butter, powdered sugar, pumpkin pie spice mix Add the salt and beat with a mixer at medium speed until smooth. Increase the speed to medium-high. Add the vanilla and beat until fluffy, about 3 minutes. Add the boiled condensed milk and fold in with a spatula, leaving some streaks.
   
   Transfer the mixture to a pastry bag fitted with a round tip. Cover the cupcakes with caramel frosting and decorate with popcorn.
   
   Recipe orange cupcakes with icing.