See, I read all these blogs. Mostly about cupcakes. And one has this contest, Cupcake Hero. I kind of always wanted to enter but it's kind of intimidating. And this month the secret ingredient was caramel, and hey, I know how to bake pretty well, and I have a blog, so ... here I am entering a cupcake contest.
I'm not used to, um, actually documenting what I do. Or measuring. But I actually took notes. Yeah, I'm really trying this time.
So on to the good stuff! I humbly present Devil's Caramel Cupcakes.
For the cupcakes:
- 2 cups all purpose flour
- 1 cup powdered sugar
- 2/3 cup granulated sugar
- 3/4 cup butter (OK, I used my good buddy Imperial. So that's 60% vegetable oil margarine.)
- 1/2 cup cocoa
- 1 and 1/4 cup water
- 1 and 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 egg
- 2 egg whites
- 5 tablespoons caramel
Step 2: Cream the butter and sugar. Start slowly lest it fly all over your kitchen (not like I know anything about that).
Step 3: Add the flour, soda, salt, baking powder, eggs, and water. I sort of did it in that order.
Step 4: Pour out one cup of batter and put it aside. This will become the caramel layer.
Step 5: Add the cocoa to the batter. Mix it for a good few minutes to get everything smooth.
Step 6: Fill the cupcake liners a little less than half full with the chocolate batter. We have these really big soup spoons that came with our silverware set, and I used about one giant spoonful of those.
Step 7: Whisk together 5 tablespoons of caramel with the cup of cake batter. I used a fork in a bowl, but if you have two mixing bowls (lucky!), you could do it with the mixer too. Also, I used Smucker's Sundae Syrup. 'Cause making cupcakes was daunting enough without being super industrious and making caramel too.
Step 8: Fill the cupcake liners about 2/3 full with the caramel batter. This was about the same giant spoonful, and ends up was just exactly enough for 12 cupcakes.
Step 9: Top with a dollop of chocolate batter. Keep in mind that I kind of overfilled, because I love when the cupcake puffs out over the top of the cupcake liner.
Step 10: Bake for 3o minutes. I'm basically at sea level, though, so check with a toothpick if you're not quite sure. The coloring reminds me of rottweilers.
For the frosting:
- 1 cup butter (Yes, real butter this time!)
- 1 lb. powdered sugar
- 1/3 cup caramel
Then go get your husband to use his fancy expensive camera to take extra nice pictures in exchange for eating said cupcake. Yeah, I could have done it myself. But I carpeted the garage steps today. I already had my "I am woman, hear me roar" moment. Plus, eating cupcakes with someone you love is that much more fun.