By two totally objective measures, autumn has arrived. The first is that the neighbourhood school is now back in session. I was definitely a bit sad to have our peace and quiet from the local school ended after the break, but it feels like those dreamy, loose unplanned summer days are ending. Which is sad, but also exciting to welcome the crisp structure of windy autumn days.
The second is the return of pumpkin spice lattes. While I’m not a coffee drinker (I’m a hot chocolate fan myself), the scent drifting out of Starbucks signals the beginning of pumpkin season – not only in Starbucks, but also on my favourite blogs. Pumpkin is back with a vengeance!
I want to stay in denial for another couple weeks before beginning my autumn and Halloween orientated recipes, but I thought I’d start easing myself into fall. And I thought this combination of peanut butter (a back to school classic) and salted caramel (delicious any time of year, but I’ve always thought very autumn oriented.) Anyone who doesn’t think this is a good combination has never tried these babies.
And according to my peanut butter loving friend, Niall, the results weren’t half bad!
Salted Caramel Peanut Butter Cupcakes
Cupcake ingredients (adapted from Food Network):
55g unsalted butter
125g creamy peanut butter
100g light brown sugar
1 large egg
1/2 teaspoon vanilla extract
155g plain flour
1 1/2 teaspoons baking powder
Salted caramel sauce (this is to taste – can be homemade or bought)
Frosting ingredients (adapted from Peanut Butter Comfort)
85g unsalted butter
85g creamy peanut butter
1 tablespoon milk
2 teaspoons vanilla extract
375g icing sugar
Salted caramel sauce
Unwrapped Reeses Cups miniatures
Place a mini Reeses right in the centre of the cupcake top for the finishing touch.
And take a bite to appreciate autumn beginning!