无麸质南瓜姜蛋糕

在一个中碗中，使用电动搅拌机，击败睫毛膏和奶油芝士，直到光滑。加入糖果糖和击败直到合并。在香草中击败。覆盖并冷藏霜冻，直到它足够坚定地传播，约1小时。

Preheat the oven to 350°. Line 16 muffin cups with paper liners. In a large bowl, whisk the rice flour with the tapioca flour, baking powder, baking soda, salt, ginger, cinnamon, allspice and nutmeg. In a medium bowl, whisk the brown sugar with the granulated sugar, vegetable oil and eggs. Add the wet ingredients to the dry ingredients and whisk until smooth; whisk in the pumpkin puree.

Spoon the batter into the prepared muffin cups. Bake for about 25 minutes, until the cupcakes spring back when gently pressed. Transfer the cupcakes to a rack and let cool completely.

在介质的平底锅中，均匀地涂抹糖并在中度低的热量上煮，摇动锅保持均匀的糖。厨师偶尔旋转平底锅，直到糖熔化和深琥珀色的焦糖形式。慢慢加入奶油（小心，焦糖会剧烈煮沸）煮熟，搅拌，直到光滑。将焦糖转移到耐热碗中并在盐中搅拌。让冷却到室温。

Frost the cupcakes and drizzle with the caramel sauce. Garnish with the crystallized ginger and serve.