Golden Caramel Cupcakes Recipes

CARAMEL CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
• Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine.
• Place the butter in another medium bowl and beat with an electric mixer set to medium until very smooth and creamy. Gradually beat in the sugar. Continue beating for 3 to 4 minutes, until very light and fluffy.
• Beat in the egg yolks 1 at a time, then beat in the vanilla.
• Use a rubber spatula to mix in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Mix until just smooth.
• Divide batter evenly among the prepared muffin cups, filling each cup a little more than half full. Bake 16 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. (Or use an electric mixer and a large mixing bowl.) Add 3 cups of the powdered sugar and mix on low to combine.
• Add 1/2 cup of the caramel sauce, the vanilla, and salt, then turn mixer to medium and mix until smooth.
• If frosting is too thin, add additional powdered sugar. If it's too thick, add milk. Set frosting aside.
• Use a small paring knife to cut a hole about 1 inch wide and a scant 1 inch deep in each of the cupcakes. Reserve the cake you cut out of the holes.
• Pipe or spoon about 1 1/2 teaspoons of caramel sauce into each hole. Trim the cake you removed from the holes so it will fit over the caramel as a sort of plug, then replace the plug in the hole.
• Frost cupcakes as desired, then refrigerate for 20 to 30 minutes to set the frosting. Drizzle with caramel sauce and serve.

GOLDEN CARAMELS

Steps:

• Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
• Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
• Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
• Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
• Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
• Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
• Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.

CARAMEL CINNAMON CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
• Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
• In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.

CARAMEL CUPCAKES

Steps:

• Place the butter, chocolate, sugar, syrup, and milk all into a saucepan and let then melt until smooth over a low heat. Leave to cool for a few minutes.
• Add the plain flour and self-raising flour into the saucepan with the caramel mixture and stir well.
• Next stir in the beaten egg into the mixture in the saucepan.
• You may have quite a runny mixture. I transfer the mixture into a jug where i pour the cake mixture into paper cake cases. Or you could alternately use a table spoon and transfer equally into the cake cases. Both are just as effective. Then bake the in the oven for 20 minutes
• After 20 minutes remove from the oven and leave to cool for 5 minutes. While they cool you can make the butter icing by creaming together the butter and icing sugar until it is smooth and combined. Combine coco powder with a 2 tbsp of hot water and add to the mixture or add 3 drops of food colouring into the icing.
• Using a piping bag, swirl the icing over the cooled muffins and decorate using chocolate drops or melted caramel swirled over the top.