Comments on: Pumpkin Spice Cupcakes

By: Tamara Lea

Tamara Lea — Fri, 30 Oct 2009 05:34:26 +0000

I heart all things pumpkin.

By: Nick

Nick — Thu, 29 Oct 2009 21:35:38 +0000

So after discussing some more, I think it is correct to strain the brown butter for cupcakes. Otherwise, you’ll have tiny crystals of milk solids in your cupcakes. This means you might occasionally get a CRUNCH in an otherwise fluffy and smooth cupcake.

For pastas and stuff it’s probably fine not to strain it, but I’m going to stick with straining for baked recipes like this. Personal preference though. It very minimally affects final texture, but nothing else.

By: What I would be Cooking This Week (Around the Internet) « Hot Pot

What I would be Cooking This Week (Around the Internet) « Hot Pot — Thu, 29 Oct 2009 17:08:42 +0000

[...] Macheesmo’s Pumpkin Spice Cupcakes After my big pumpkin muffin fail, I’d like to try my hand at these delectable-looking treats. [...]

By: What I would be Baking This Week (Around the Internet) « Hot Pot

What I would be Baking This Week (Around the Internet) « Hot Pot — Thu, 29 Oct 2009 15:29:21 +0000

[...] Macheesmo’s Pumpkin Spice Cupcakes After my big pumpkin muffin fail, I’d like to try my hand at these delectable-looking treats. [...]

By: Nick

Nick — Thu, 29 Oct 2009 00:19:32 +0000

@ Vernon and Sarah. Thanks. I’ve always strained it! I’ll try it without that next time. And Vernon, I updated the post to say that you can’t substitute the two methods. For this recipe though, I’ll say that the cupcakes were as light as any I’ve ever had. And they rose nicely also.