Tuesday, February 5, 2013

Salted Caramel Cupcakes Revamped...

These cupcake are always such a crowd pleaser I couldn't help but revamp the recipe!! Whether you are the baker or the eater, it doesn't get better than this. For the baker, it is a easy recipe because it calls for few ingredients and you use the base of a box cake....I know, I know, a box cake. But yes, I would rather that I found you in the kitchen mastering a semi-homemade recipe rather than just heading right to the store. As for the eater, you will love the richness, bold flavors and unique combo of the salt and caramel. Now let's get cooking!

Salted Caramel Cupcakes
Author: Brenna Bowers
Makes: 24 cupcakes

1 box Duncan Heinz White Cake Mix  (or Pillsbury)
1 box instant butterscotch pudding mix
4 egg whites
2 Tbs. vegetable oil
1 1/3 cup water
1 tps vanilla extract

1 jar Mrs. Richardson Caramel Sauce (found at Safeway/Vons) - for the filling after baking

In an electric mixer or by hand, mix all the ingredients (cake mix through water) until well incorporated. Line 2 cupcake tins with paper liners. Pour the batter into the cupcake liners three-quarters full . Bake at 350 degrees F until done (ready when the toothpick comes out clean). (Cupcakes take about 13 minutes and the cake rounds a few more minutes).

Let the cupcakes cool completely! With a paring knife remove a piece of the cupcake in the center of the top about as big as your pinky finger (not big at all!).

Fill a baggie or squirt bottle with the Mrs. Richardson Carmel Sauce and pipe into the hole of each cupcake.

Prepare frosting (see below) and pipe/frost over the caramel filled hole. 

Caramel Frosting
(Frost cupcakes with this frosting then top with caramel sauce and flake salt)
Author: Brenna Bowers
Makes: enough frosting for 24 cupcakes

1 1/2 cups butter (3 sticks)
¾ lb powdered sugar
1 tsp. vanilla
8 oz. Mrs. Richardson Caramel Sauce (found at Safeway/Vons) (Hershey’s Carmel syrup is 2nd best in my opinion)
2 Tbs. milk

Flake salt- found at specialty markets (for garnish)

Beat the butter and powdered sugar very well with a mixer- about 2 to 5 minutes. Add the other 3 ingredients and whip until well incorporated.
Pipe onto completely cooled cupcakes.

To Assemble Cupcakes: After having filled each cupcake with caramel sauce and once you have frosted each cupcake, drizzle more caramel sauce on top of each cupcake and sprinkle with a light dusting of the flake salt. Enjoy!!!!