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Topic: Triple Caramel Cupcakes  (Read 1703 times)
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« on: July 02, 2009 10:52:12 PM »

I am a major fan of caramel (partly because I am allergic to chocolate and it is the next best thing) so when I saw this recipe for caramel cupcakes I just had to try them.

Caramel Cake

10 Tablespoons unsalted butter, room temp
1 1/4 Cups sugar
1/2 teaspoon salt
1/3 Cup caramel syrup
2 eggs
splash vanilla
2 Cups flour
1/2 teaspoon baking powder
1C milk, room temp

Preheat oven to 350F
Butter one tall 9" cake pan. (or make cupcakes!)

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
Add sugar and salt & cream until light and fluffy.
Slowly pour room temperature caramel syrup into bowl.
Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
Sift flour and baking powder.
Turn mixer to lowest speed, and add one third of the dries.
When incorporated, add half of the milk, a little at a time.
Add another third of the dries, then the other half of the milk and finish with the dries.
Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days unrefrigerated.

Caramel Syrup

2 Cups sugar
1/2 Cup water
1 Cup water for "stopping"

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.
Brush down any stray sugar crystals with wet pastry brush.
Turn on heat to highest flame.
Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers.

Caramel Icing

2 cups brown sugar
1/2 cup butter
1/2 tsp vanilla
heavy cream

Cream butter and sugar until smooth and fluffy
Add vanilla
Slowly add cream until you reach your desired consistency.
This icing can even be heated slowly to make caramel topping for ice cream.

I stuffed the caramel syrup the first time I made it but second time around I got it right.

These are them fresh out of the oven.

With icing.

And I decided to take it one step further and put jersey caramel lollies on top for an extra caramel hit.

Comments and criticisms welcome!

« Reply #1 on: July 03, 2009 12:06:09 AM »

DO you add the caramel syrup to the icing?

Looks Great!!!

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« Reply #2 on: July 03, 2009 12:55:10 AM »

when i saw your topic's name i was like  Shocked and the second after that i thought that i should really do these cupcakes if i have the time for it- thank you for the recipe  Grin

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« Reply #3 on: July 03, 2009 01:13:14 AM »

sounds good!!! i'm definitely going to try them!!!
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« Reply #4 on: July 03, 2009 07:23:54 AM »

These look and sound delicious! If I get my kitchen set up for cooking anytime soon, I'm making these...

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« Reply #5 on: July 10, 2009 02:39:52 AM »

DO you add the caramel syrup to the icing?

No I just add the caramel syrup to the cupcake mixture. It makes them really nice and moist and they stay like that for a few days too!

« Reply #6 on: July 11, 2009 07:55:52 AM »

Yummy Grin

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