Death By Cupcakes

I spent the week stuffing my face with sugary goodness. I blame Butter, both the Vancouver bakery, and the food.
You see, I bought the Butter cookbook this week because it’s gorgeous and it inspired me to make some things. 18 cupcakes and 50 shortbread cookies, as well as a pumpkin cake that I made by accident, and pumpkin spice sugar cookies. All of the items were delicious. Too delicious. I ate almost all of the cupcakes myself. The sugar cookies taunt me from the cupboards daily. I froze the cake to keep it away, and the pumpkin spice cookies too. I had to garbarate 7 cupcakes to keep myself from eating them. That’s how delicious they were.
It didn’t help that I had slathered on the most delicious carob-chocolate frosting anyone’s ever created. Did I mention all of these recipes called for tons of butter, sugar, and whole milk? I may or may not have had a sip straight out of the bottle.
There’s just one catch. I’ve got a mean sugar sensitivity.
Before going on, allow me to explain the difference between a food allergy and a food sensitivity.
A food allergy triggers an immediate, potentially lethal response. Think anaphylaxis and peanut allergies.
A food sensitivity, on the other hand, is a delayed reaction to a food substance. A person might have a slice of bread for breakfast but not feel a headache until dinner. Alternatively, a person could be eating eggs in their diet and have chronic foggy-headedness. Another sensitivity could result in hives several days after ingesting the trigger food. They’re tricky, these food sensitivities because you don’t usually know where they’re coming from.
Food sensitivities don’t appear on allergy tests because a different antibody is triggered than the one they test for in the doctor’s office. The “sensitive” antibody has a delayed response and isn’t activated right away. You can be tested for them, but you’d have to go to a specialist and follow a specific diet.
I’ve eaten an insane amount of sugar this week and yes, I’m feeling it. But before I transition into a healthier lifestyle, I wanted to have some fun in the kitchen with the bad stuff.
Pumpkin Caramel Cupcakes
From Butter Baked Goods Cookbook (Makes 18 cupcakes)

Cupcake Ingredients
2 cups all-purpose flour
I used pastry flour b/c it’s all I had

2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
I used sea salt
1 tsp ground ginger
I used fresh
1 tsp nutmeg
1 cup vegetable oil Vegetable oil is gross. I used olive oil because it’s not toxic poison
1 cup granulated sugar
I don’t know what this is, so I used regular old brown sugar.
1 cup dark brown sugar
4 large eggs
2 cups pumpkin puree
Cupcake Instructions
1. Preheat oven to 350˚F
2. In a large bowl, sift flour, baking powder, cinnamon, baking soda, salt, and nutmeg together. Ginger too, if you used the powdered kind.

3. In another bowl, add oil and sugars together and whisk to combine.
4. Add the eggs to the oil-sugar mix, one at a time, whisking after each addition.
5. Add liquid ingredients to the dry and whisk until well-combined. Add the pumpkin and whisk until fully combined.
6. Scoop or pour mix into cupcake pan, 3/4 full per cupcake.
7. Bake in pre-heated oven for 20-25 min.
8. Remove cupcakes and let cool fully.
Frosting Ingredients
I tweaked the Deep Dark Chocolate Butter Cream from p. 133 of Butter Baked Goods
1 cup butter, room temp.
1 cup dark chocolate chips
I omitted these because who cares?
3 cups icing sugar
3/4 cup dark cocoa
I used 1/2 cup of carob and 1/4 cup of dark hot chocolate mix
1/2 cup whole milk
so yummy
Frosting Instructions
Note that I don’t have a stand mixer so I did all of this by hand
1. Beat the butter until it is pale in colour
2. Melt the chocolate chips in a double boiler (I skipped this step)
3. Sift together the icing sugar and cocoa (or in my case, hot chocolate mix and carob)
4. Slowly add the dry ingredients to the butter while mixing.
5. Slowly add the melted chocolate (if used), and milk.
6. Mix for 10-12 minutes until the frosting is light and fluffy.
7. Fill piping bag with frosting and pipe onto cooled cupcakes.
8. Serve and enjoy! And then garbarate the last 7 once you’ve eaten an entire pan of them.