Instructions: Add gradually, creaming until fluffy after each addition

3/4 cup sugar
3/4 cup firmly packed brown sugar

Add in thirds, beating thoroughly after each addition

2 eggs, well beaten

Blend in

3/4 cup canned pumpkin (plain, without added spices)

Measure

1/2 cup milk

Alternately add dry ingredients in fourths, milk in thirds, to cramed mixture. After each addition, beat only until smooth. Finally beat only until batter is smooth (do not overbeat). Fill muffin cups one-half full.

Bake at 350F for 15 to 20 minutes or until toothpick inserted into cupcakes comes out clean.

Meanwhile, prepare:
Burnt Sugar Frostong

For Burnt Sugar Syrup: Melt in a heavy, light-colored skillet over low heat, stirring constantly

1 cup granulated sugar

Heat until sugar is golden brown and foam appears.

Remove from heat and stir in gradually

3/4 cup boiling water

Cook until bubbles are the size of dimes, stirring constantly. Set aside to cool.

Meanwhile, sift together and set aside

2 cups sifted confectioners sugar
Few grains of salt

Cream until butter is softened

1/4 cup butter
1 teaspoon vanilla extract

Blend in sugar mixture gradually and thoroughly. Stir in 5 tablespoons Burnt Sugar Syrup (remaining syrup may be stored in refrigerator for future use) and 1 1/2 teaspoons heavy cream

Add only enough cream to make frosting the right consistency for spreading. Blend thoroughly. Frost cupcakes.

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