Caramel Pudding Pumpkin Cupcakes Hungry Girl Recipes

CARAMEL PUDDING PUMPKIN CUPCAKES (HUNGRY GIRL)

Steps:

• Preheat oven to 350 degrees.
• Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
• Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
• Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
• Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
• Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.

PUMPKIN PUDDING CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.
• Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
• Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).

OOEY GOOEY PUMPKIN CARAMEL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups.
• In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• For frosting, in large bowl beat cream cheese, butter, vanilla and 2 teaspoons of the milk with electric mixer on low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
• Fit round tip (opening about 1/4 inch in diameter) in decorating bag. Spoon dulce de leche into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes. (Reserve remaining dulce de leche in decorating bag to decorate tops.)
• Fit round or star tip (opening about 1/2 inch in diameter) into decorating bag. Spoon cream cheese frosting into bag; pipe frosting in circular motion on top of each cupcake. Pipe dulce de leche over cream cheese frosting in desired pattern. Garnish with hot fudge sauce and cashews. Store in refrigerator.