Bakeable Caramel To Swirl In Cakes Or Cupcakes Recipes

BAKEABLE CARAMEL TO SWIRL IN CAKES OR CUPCAKES

Steps:

• 1. *Melt together; Swirl in cake batter Melt however works best for you, over the stove or in microwave

CARAMEL CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Unwrap 1 package of caramels and place them into a large glass bowl; add water. Microwave on high power, stirring once, until caramel sauce is smooth, about 3 minutes. Let cool a bit, about 5 minutes, so it doesn't cook the cheese or eggs when you add them.
• Add cream cheese and vanilla extract to caramel sauce and beat together using an electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended; do not overblend batter as it will introduce too much air into the cheese mixture and will cause the cake to crack as it bakes.
• Pour batter evenly between the pie crusts. Melt remaining caramels in a microwaveable bowl in a microwave, in 10-second increments, 30 seconds to 1 minute total. Drizzle on top of pies, dragging a knife across the lines of caramel to marble the cake.
• Bake in the preheated oven until the centers are almost set, about 40 minutes. Let cool, 20 to 30 minutes. Refrigerate at least 3 hours, to overnight if you can.

CARAMEL SWIRL PECAN CAKE

Steps:

• Generously grease and flour a 10-inch bundt cake pan.
• In a large mixer bowl, combine dry cake mix, water, eggs, and vanilla.
• Blend until moistened.
• Beat as directed on package.
• Measure 1 cup batter into a small mixing bowl.
• Add the caramel topping, nuts and flour; mix well.
• Pour half the yellow cakebatter into prepared pan; pour caramel mixture over batter in pan.
• Cover with remaining batter; swirl lightly.
• Bake at 350F for 40 to 50 minutes until toothpick inserted in center comes out clean; cool upright in pan 15 minutes.
• Remove from pan.
• Cool completely.

CARAMEL BUTTER CAKE WITH FUDGY CHOCOLATE FROSTING

Steps:

• 1. Preheat the oven to 350° F. Butter 2 (8-inch) round cake pans and line with parchment paper. 2. In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Stream in the buttermilk, beating until just combined. Pour the batter among the 2 cake pans.3. Bake for 25 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.4. To make the chocolate frosting. Microwave the chocolate chips and a pinch of salt, stirring every 45 seconds, until melted. Stir in the sour cream and espresso, a dollop at a time, until the mixture is smooth. Swirl the frosting onto the top of the cake. Place the second cake layer on top. Run a knife around the side of the cake to clean up any frosting. Chill while you make the brown sugar frosting.5. To make the brown sugar frosting. Melt together the butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Sift in the powdered sugar, then add the vanilla. Beat until well combined. The frosting should be glossy and pourable. If it feels too runny, add powdered sugar to thicken it.6. Pour the frosting over the cake, spreading around the sides of the cake too. The frosting will set quickly on the cake. If desired top with chocolate curls and sea salt. Slice, eat, and enjoy!!

SALTED CARAMEL MOCHA CUPCAKES

Steps:

• Stir in coffee and milk.
• Heat it in the microwave for a minute or a stove-top until simmer.
• Let it cool to lukewarm or room temperature before use.
• Preheat oven to 350-degree F or 180 degrees C.
• Line the cupcake tray with cupcake liners.
• Sieve and mix all dry ingredients (All purpose flour, cocoa powder, baking soda, baking powder, and salt) except sugar in a bowl.
• Mix coffee milk and vinegar in a medium-size bowl and let it stand for a minute.
• Add granulated sugar and brown sugar to it and whisk for 1 minute until the sugar is almost melted.
• Now add in oil. Whip the liquid ingredients until oil is completely emulsified.
• Add dry ingredients to the prepared liquid one adding and whisking in batches.
• Whisk only until lump-free batter.
• Mine is always ready within 30 seconds.
• Bake in preheated oven for about 18-20 minutes or till a toothpick inserted in the center of the cupcake will come out with a few dry crumbs. Don't over-bake.
• Remove it from the oven and after 5 minutes remove cupcakes on a wire rack and let them cool completely before frosting.
• Frost cupcakes after it has cooled down completely.
• I have used Wilton 1M open star nozzle.
• Pipe swirls as desired.
• Drizzle it with the caramel sauce and top it with a pinch of sea salt and coffee powder
• Refrigerate it covered in a cupcake box until served.