Here is a delicious cupcake recipe that is also very impressive to serve at a dinner party or upcoming holiday event. The cupcake is cinnamon, then I dug out the center and filled it with caramel and then topped them with vanilla buttercream frosting. Yum!
Ingredients for these caramel cupcakes are as follows:
1 1/2 cup of flour
1 1/2 tablespoon of cinnamon (I put a bit extra)
1 1/4 teaspoon of baking soda
1/4 teaspoon of salt
3/4 cup unsalted butter at room temperature
2/3 cup of light brown sugar (I used half light and half dark)
2 tablespoon of sugar
2 eggs
3/4 cup of unsweetened applesauce
1/4 cup buttermilk
To start making this delicious cupcake recipe, preheat your oven to 350 degrees Fahrenheit. Then sift together the flour, cinnamon, baking soda and salt, set aside.
Cream together the butter and sugars until light and fluffy, about 3-4 minutes. Add the eggs, one at a time and remember to continue scraping the bowl so that the batter is well mixed.
With the mixer on medium speed, add the applesauce and then the buttermilk and mix until just combined. Add the dry ingredients, 1/2 cup at a time until fully mixed.
Place cupcake liners into your cupcake pan and fill each one a bit more than halfway. Bake for about 20 minutes and repeat with remaining batter.
Take the cupcakes out of the oven and let them cool completely. Note, they may fall a bit.
Once the cupcakes are cool, start making them into caramel cupcakes by digging out the center with a small kitchen tool or spoon. Be sure to leave the bottom of the cake.
Buttercream Frosting Ingredients
Any recipe for buttercream frosting will work. Here's one that I varied a bit and used when I made this delicious cupcake recipe.
2/3 cup of butter, softened
4 cups powdered sugar
1 heaping tablespoon of sour cream (optional)
3 to 5 tablespoons of milk
1 teaspoon of vanilla
1 teaspoon of lemon juice (optional)
Cream the butter until light and fluffy. (If you use the sour cream, then add it after this step.)
Gradually add the powdered sugar beating well after each addition. Once smooth, add the vanilla and lemon juice. Add the milk, a tablespoon at a time, until you reach the desired consistency.
Prior to frosting your cupcakes, take caramel sauce and fill the hole you dug within the cakes. Fill the hole just a tad below the cake line. Then frost your cupcakes.
I like to use a pastry bag and pipe the icing onto the cakes. This method gives your cupcakes a professional look and is easy to control.
Impress friends and relatives at Thanksgiving with this delicious cupcake recipe for caramel cupcakes with cinnamon flavored cake.
Until next time, remember the Budget Bash mantra: make it simple, stylish, fun and economical for all!
Article Source: http://EzineArticles.com/?expert=Andrea_Wyn
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