Caramel Cashew Cupcake Recipes

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CARAMEL CASHEW CHEESECAKE



Caramel Cashew Cheesecake image

For a special finale to a holiday meal, this impressive dessert is a sure bet. Prepare it the night before in only 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h

Yield 16

Number Of Ingredients 11

1 1/2 cups finely crushed cinnamon graham cracker crumbs (16 squares)
1/4 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 1/4 cups packed brown sugar
1/4 cup whipping cream
2 teaspoons vanilla
1 cup caramel topping (from 12-oz jar)
4 eggs
1 cup miniature chocolate chips
1 cup whipping cream
1/2 cup cashew halves

Steps:

  • Heat oven to 325°F. Wrap outside of 9-inch springform pan with foil. In small bowl, mix graham cracker crumbs and butter with fork until well blended. Press firmly against bottom and up sides of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F.
  • In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in brown sugar, beating until light and fluffy. On low speed, beat in 1/4 cup whipping cream, the vanilla and 1/4 cup of the caramel topping. Add eggs, one at a time, beating well after each addition. Fold in chocolate chips. Pour over crust in pan.
  • Bake 1 hour 25 minutes to 1 hour 35 minutes or until cheesecake is set 2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate at least 6 hours or overnight.
  • In small bowl, beat 1 cup whipping cream with electric mixer until stiff peaks form. Remove side of pan. Top individual servings with whipped cream; drizzle with remaining caramel topping. Sprinkle with cashews.

Nutrition Facts : Calories 540, Carbohydrate 46 g, Cholesterol 145 mg, Fat 6, Fiber 1 g, Protein 8 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 38 g, TransFat 1 g

CARAMEL CASHEW CAKE POPS



Caramel Cashew Cake Pops image

Nothing beats the pairing of buttery caramel and rich cashews; add it to a chocolaty cake pop and you have one irresistible little treat. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 4 dozen.

Number Of Ingredients 5

1 package chocolate cake mix (regular size)
3/4 cup dulce de leche
48 lollipop sticks
2-1/2 pounds milk chocolate candy coating, coarsely chopped
Chopped cashews

Steps:

  • Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.

Nutrition Facts : Calories 210 calories, Fat 11g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 104mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CARAMEL-CASHEW CAKE BARS



Caramel-Cashew Cake Bars image

These rich bars are a hit with everyone who tries them. The moist, cake-like crust pairs well with the chewy caramel and salty cashews.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 bars.

Number Of Ingredients 12

3/4 cup all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup salted cashews, chopped
CASHEW TOPPING:
1/2 cup salted cashews, chopped
1/4 cup packed brown sugar
2 tablespoons butter, melted
4-1/2 teaspoons heavy whipping cream

Steps:

  • In a large bowl, combine the flour, sugars, baking powder and salt. Beat in the eggs just until combined. Fold in the cashews. Spread into a greased 8-in. square baking dish. , Bake at 350° for 20-25 minutes or until top springs back when lightly touched. , In a small bowl, combine the topping ingredients. Spread over cake. Broil for 1-2 minutes or until bubbly and lightly browned. Cut into bars while warm. Cool on a wire rack.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 140mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 0 fiber), Protein 3g protein.

CASHEW CARAMEL BARS



Cashew Caramel Bars image

This cashew-caramel combination is reminiscent of a candy bar.

Provided by cassandra

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 30

Number Of Ingredients 11

¾ cup sifted all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
½ cup chopped cashews
½ cup packed brown sugar
½ cup white sugar
2 tablespoons butter
1 ½ tablespoons light cream
⅓ cup chopped cashews
¼ cup packed brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  • To prepare Pastry: In a large bowl, mix the eggs and both sugars together. Blend in the nuts and sift the flour with the baking powder and salt. Add to egg mixture and blend well. Press into the bottom of the greased pan.
  • Bake for 20 to 25 minutes. While pastry bakes, mix 1/4 cup of brown sugar, cream and cashews into the melted butter.
  • Spread over baked pastry and place under a broiler for about 1 minute, until topping bubbles and becomes brown. Cut into bars while warm. Let cool in pan.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 12.4 g, Cholesterol 14.9 mg, Fat 3 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 63.9 mg, Sugar 8.9 g

CARAMEL CASHEW CUPCAKE



Caramel Cashew Cupcake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 19

3/4 cup packed brown sugar
1/3 cup whipping cream
1 teaspoon vanilla
Pinch salt
1 cup cashews
1 1/4 cups cake flour
1 cup granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
2 large eggs
3 1/3 sticks unsalted butter, at room temperature
1 1/4 cups confectioners' sugar
1 tablespoon vanilla extract
Grated orange zest, for garnish

Steps:

  • Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
  • For the caramel sauce: In a small, heavy saucepan, mix together the brown sugar, cream, vanilla and salt. Cook over medium heat, stirring occasionally, until the mixture thickens and browns. Set aside to cool. Reserve 1/4 cup for the cake batter and 1/2 cup for the frosting; set aside the rest for drizzling on top of the cupcakes.
  • For the cake batter: On an ungreased baking sheet, roast the cashews for 5 minutes; cool and chop into pieces. Reserve 1/4 cup for the batter and set aside the rest for garnishing the cupcakes.
  • Sift together the flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the buttermilk, oil, orange zest, vanilla extract, eggs and the reserved 1/4 cup caramel sauce and 1/4 cup chopped cashews. Mix until smooth and completely combined.
  • Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes. Let cool completely before frosting.
  • For the caramel frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time and mix until completely smooth. Add in the vanilla extract and reserved 1/2 cup caramel sauce and mix until combined.
  • To assemble: Frost each cupcake with some of the caramel frosting. Drizzle the remaining caramel over the top of each cupcake and sprinkle with the remaining chopped cashews. Sprinkle with orange zest to taste. Serve immediately or store in an airtight container for up to 2 days.

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