Saturday, October 12, 2013

Caramel Corn Cupcakes

I think I've finally reached the point of insanity.

I reached that point today. Long gone are the days where I was satisfied by plain old chocolate cupcakes, or if I was really in the mood to go crazy, confetti cupcakes. I've cliff dived into a sugary ocean that will definitely end my life by losing a foot to diabetes. The worst part? I wouldn't have it any other way.

I mean, you've got to be pretty grateful that I'm addicted to making cupcakes. I could be addicted to sweet black tar Mexican heroin. But the point is, I'm not. I just really like sugar. So much that I was willing to make caramel cupcakes, caramel frosting, then top these monstrosities with caramel corn, candy corn, and white chocolate chips.

 I'm not totally to blame for these creations. I found them on The Cake Blog and Chelsea helped me actually make those. So if anyone is to blame, it's these enablers... Just kidding. I think.

Could anyone resist?

Caramel Cupcakes

For the cupcakes:

  • 2 1/2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 sticks butter, softened
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • 1/4 cup caramel syrup (optional)
-Preheat oven to 350 degrees then line muffin pans with 24 liners. Set aside.
- In a large bowl, combine the flour, baking powder, and salt. Set the bowl aside. In a measuring cup, mix together milk and vanilla then set aside.
-In a mixer, beat together the butter and sugars until light and fluffy. Add eggs one at a time, mixing in between additions. Add caramel syrup (if desired. It makes the cupcakes super caramely. I have an iron stomach for sweets, so I love it. I can't make any guarantees though).
- Add in flour mixture and milk mixture alternating until all combined. Pour batter into liners and bake for 18-20 minutes. Let cool before frosting.

For the frosting:
  • 1 stick butter
  • 1/3 cup cream
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
-Melt butter in saucepan over medium heat. Lower heat to medium-low then add cream and brown sugar. Mix and let cook until the sugar dissolves which should take about two minutes.
- Remove mixture from heat, then add vanilla. Let sit for ten minutes.
-Pour mixture into bowl, add powdered sugar one cup at a time until combined.

The actual website created a whole recipe for the topping of the cupcakes, but I was lazy. I just kinda threw some store-bought caramel corn, candy corn, and white chocolate chips on top of the frosted cupcakes. I also put a little salt on the cupcakes in attempt to counteract the sweetness. You know. I basically made up stuff as I went along and I guess it ended up working out.

In conclusion, I might've lost my mind to this baking addiction... But I don't think I'd have it any other way.

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