Mmm...pumpkin. It cannot officially be Fall until I see a few of these lovelies out and about on steps (or at least in your local grocery store which can happen as early as July) but even more than the pumkin itself...when I hear that long awaited confirmation, "Yes! We'll have the Pumpkin Spice Latte starting next week! (so stop asking, pesky coffee junkie)" at my local Starbucks! Yay, Fall!! When blogger Annie's Eats posted this recipe - it was ON. The only thing that held me back - the making of the vanilla bean caramel sauce. And I'm not talking about the can in a slow-cooker method. I'm talking melting down white sugar. In a pot. Without BURNING IT. Yikes. After hemming and hawing for a few weeks, desire got the best of me and I had to at least try. And you know what? It wasn't nearly as scary as I thought it'd be - turned out beautifully in fact! The most heavenly treat of a caramel sauce I have ever tasted! Let's pretend the neighbors didn't see me dancing around my kitchen along to shouts of, "I am woman! I have made caramel sauce - like a GROWNUP! A real chef even! HA!" Ahem. The cupcakes - were spectacular! A coffee-infused pumpkin cupcake brushed with coffee before topping with fresh whipped cream, a drizzle of the MOST FABULOUS vanilla bean caramel sauce and a sprinkle of cinnamon - bellissima! Please check out Annie's Eats for even more wonderful pumpkin recipes too! http://annies-eats.net/2011/09/06/pumpkin-spice-latte-cupcakes/
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