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1
Preheat the oven to 350 degrees F. Line two 2 dozen mini-cupcake pans with paper cupcake liners and spray with oil spray.
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2
For the crust: In a food processor fitted with the blade attachment, add the hazelnuts, brown sugar and gingersnaps, and pulse until a medium-fine paste.
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3
Then, add the butter and liqueur, and pulse until it's a paste that sticks when pinched with your fingers.
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4
Place 1 tablespoon of the crust into the prepared pans.
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5
For the cupcakes: In a medium bowl, sift together the flour, baking powder, and salt; set aside.
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6
In the bowl of an upright mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
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7
Beat in the eggs, one at a time, and then beat in the extracts.
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8
With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk and beginning and ending with the flour mixture; beat until combined after each addition.
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9
Fold in the caramel pieces with a rubber spatula.
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10
Using a small ice cream scoop, scoop the batter into the prepared pans three-quarters of the way full.
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11
Bake until a toothpick comes out clean, about 11 minutes.
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12
Remove the cupcakes from the pans when cool to the touch.
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13
For the butterscotch glaze: In a saucepan over low heat, combine the brown sugar, evaporated milk and butter, and cook for 10 minutes, stirring constantly with a wooden spoon.
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14
Remove from the heat and allow to slightly cool (it will thicken as it cools).
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15
Reserve for assembly.
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16
For the frosting: In the bowl of an upright mixer fitted with the paddle attachment, beat the butter and salt together until lightened and fluffy.
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Reduce the speed to low and add the confectioners' sugar.
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Mix until thoroughly combined.
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Scrape down the sides of the bowl and add the caramel sauce, heavy cream and vanilla bean paste.
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Beat on medium-high speed until light and airy and completely mixed, about 2 minutes).
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21
Place in a pastry bag fitted with a small star tip and leave at room temperature.
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22
For the stars: Lay out a large piece of parchment paper on a baking sheet on your work surface and spray with oil spray.
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23
In a medium saucepan, mix the granulated sugar, salt and 3/4 cup water; stir over low heat until the sugar dissolves to make a syrup.
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Increase the heat and bring the syrup to a boil.
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Lower the heat slightly and swirl the pan once or twice so the syrup colors evenly to a golden blonde.
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Remove from the heat and transfer to a flat work surface.
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Dip the tines of a fork into the golden blonde colored caramel and, in sweeping motions, make a star pattern on the parchment paper.
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Repeat until the desired amount of stars is achieved.
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Allow the caramel to harden, and then gently lift off the parchment paper and reserve for cupcake adornments.
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30
To assemble: Dip the tops of the cooled cupcakes in the room temperature butterscotch glaze.
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31
Pipe the caramel buttercream frosting in a 1-inch diameter rosette on top of the glazed cupcakes, and sprinkle with edible star glitter and turbinado sugar.
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32
Then finish by adorning with a radiating star topper.
