Sunday, March 7, 2010

Cupcake Hero!!

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 1: Preheat the oven to 350 degrees.

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
You know the drill. Mix together.

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.

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