these cupcakes are warm and fallish....without being too "pumpkiny".and I'm always a lover of cinnamon and chocolate!
Roasted Pumpkin Cupcakes with Mexican Chocolate Buttercream
2 cups sugar4 eggs1 cup milk3/4 cup browned butter*2 cups roasted pumpkin puree** (if you use canned pumpkin instead you may need to adjust your flour--fresh pumpkin contains more water than canned)1 tsp mexican
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