A Sticky Mess

My husband loves caramel. So this was the recipe I choose for his birthday. He took the cupcakes to work.

The cupcakes themselves are chocolate.

I could not find cake flour, so I made it myself. For every four cups of cake flour you need, sift together your all purpose flour with one tablespoon of cornstarch. This will give you “cake flour.”

The cupcakes were moist and soft.

The icing isn’t really an icing in the traditional sense. It is a thin caramel.

Don’t get me wrong, it tastes amazing!

I ended up dipping each cupcake in the caramel three times. The first layer seemed to soak into the cakes. The second layer sat a little more on top. The third layer didn’t soak in at all.

The chocolate cupcake is infused with the caramel flavor, so the end result is delicious.

The biggest problem was the caramel. It is sticky. So you will want to make sure you have plenty of napkins on hand!

CARAMEL CUPCAKES

1/2 Cup Butter

1 1/2 Cups Cake Flour

1/4 Cup Cocoa Powder

1/2 Teaspoon Salt

1 Cup Sugar

2 Eggs

1/2 Cup Milk

2 1/2 Teaspoons Milk

1 1/2 Teaspoons Baking Powder

1 Teaspoon Vanilla

CARAMEL ICING

2 Cups Brown Sugar

1 Cup Cream

3 Tablespoons Butter

1 Teaspoon Vanilla

Grease and flour muffin cups. Sift flour, cocoa, salt and sugar into a bowl. Combine softened butter, eggs, and milk. Whip for 1 minute on low speed. Increase to higher speed, add remaining milk and whip 2 minutes. Fold in baking powder and vanilla. Whip for 30 seconds. Pour into prepared pans. Bake in a 375 degree oven for 20 minutes. For icing - Combine brown sugar and cream in the top of a double boiler. Stir until the sugar is dissolved. Cover and cook 3 minutes. Uncover and cook until the temperature reaches 238 degrees. Add butter. Remove from heat. Add vanilla and beat until thick and creamy. Frost tops of cupcakes.