Salted Caramel Cupcakes!

A moist brown sugar cupcake is filled with gooey caramel, topped with a fluffy salted caramel butter cream and drizzled with more caramel. This is one delicious cupcake.

After the cupcakes are baked and cooled, the centers are cut out and filled with caramel.

The tops get put back on...

And the cupcakes get a generous swirl of salted caramel buttercream and a nice drizzle of caramel sauce.

I really enjoyed these cupcakes and I think you will too!
The recipe looks daunting, but see my tips below for an easier method.


Salted Caramel Cupcakes Source: Sprinkle Bakes
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick unsalted butter, room temperature
1 cup plus 2 tablespoons light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Directions:
Preheat oven to 325 degrees and line a muffin tin with cupcake liners. In a medium bowl, combine the flour, baking powder, and sea salt together and set aside. 

In the bowl of an electric mixer, cream the butter and brown sugar on medium-high until the batter begins to appear fluffy. Add eggs, one at a time, until each is well incorporated into the mixture. Then add the vanilla.

In three batches, add the flour and alternate adding the buttermilk, making sure that each previous batch is incorporated before adding the next. Fill each muffin tin about half way with batter and bake for 23-25 minutes. Allow cupcakes to cool completely on a wire rack before the next step.


Salted Caramel Filling *

Ingredients:
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream

Directions:
In a large pot, melt sugar over medium/high heat. Begin to gently whisk the sugar until it begins to melt. Add the butter and mix until it begins to melt. Incorporate the heavy cream. The mixture will immediately begin to foam.

Remove from heat and allow the sauce cool just slightly. Cut a small circle out of the top of each cupcake. Fill with a teaspoon of caramel sauce and re-top the cupcake piece that you cut out.


Salted Caramel Buttercream Frosting **

Ingredients:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

Directions:
In a saucepan, combine sugar and water and bring to a boil. Cook, without stirring at all, until it starts turning a deep brown/amber.

Remove from heat and very slowly add the cream and vanilla. Lightly mix until the mixture is smooth in texture. Allow the caramel to cool, for about 20-25 minutes, but make sure while it's cooling you keep an eye on it to make sure you're still able to pour it. If it gets too thick, you can add a touch of water, reheat on the stovetop, and continue whisking until the caramel is pourable again.

In your mixer, beat the butters and salt until fluffy. Slow the mixer speed down a bit and add the powdered sugar, until combined. Using a spatula, scrape the sides of the mixer and add in the caramel. Mix until all of the caramel is incorporated. Top the cupcakes with the frosting.

* I used a jar of Trader Joe's fleur de sel caramel in place of making it from scratch. I can eat that stuff with a spoon!

** For the frosting, I whipped together 1 stick butter with 1 1/2 cups powder sugar until fluffy. Then I beat in spoonfuls of the fleur de sel caramel until I got the flavor I wanted. It turned out delicious and saved me the hassle of making my own caramel. 

Luscious Four-Layer Pumpkin Cake

repost

If you like pumpkin flavored treats, you'll love this layer cake!

Two light and fluffy pumpkin cakes are cut in half and slathered with a pumpkin cream cheese filling to make a rich and decadent four-layer cake.

The cake is topped off with toasted pecans and caramel sauce. A very delicious combination of flavors!

Cutting into the cake exposes all the creamy, pumpkin layers. Yum!

Heaven

This cake is delicious, beautiful and easy to make. What are you waiting for?

Luscious Four-Layer Pumpkin Cake
Source: Kraft Foods
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans


HEAT oven to 350°F.


BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.


BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.


BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Caramel Pecan Bars

These caramel bars are incredible! The crust is so buttery and rich and the honey pecan topping is just divine. Plus, these are a snap to put together (after making Ian Garten's version that is).

They would make a nice bite-size treat for Thanksgiving. Come to think of it, you could probably throw a pinch of pumpkin pie spice in the recipe (maybe in the crust?) to add a nice festive flavor. Yum!

Once they're complete cooled and cut, it's hard to have just one. In fact, it's impossible!

My only problem with these was with the amount of butter in the crust. It was way too much! It pooled on top of the crust while it was baking and the bars came out of the oven oozing with butter. Once they cooled to room temperature they setup up fine, but I think 3/4 cup butter (in the crust) or even less would be perfect. The buttery flavor would still be just as delicious.

That aside, these are so good and very addicting. They would be a perfect treat for Thanksgiving or any holiday table.

Caramel Pecan Bars

Makes about 24 squares

Shortbread

1 1/2 cups all-purpose flour

1 1/4 cup powdered sugar

1 cup butter, cut into one inch cubes

Caramel Pecan Topping
3/4 cup unsalted butter, melted

1/2 cup honey

1/3 cup brown sugar
3 tablespoons maple syrup, opt.

3 tablespoons heavy cream

3 1/2 cups pecans, roughly chopped

Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish and line with parchment paper, if desired.

Mix the flour and sugar together in a bowl. Add the cubed butter and cut into the flour mixture with a fork or pastry cutter until the butter is the size of small peas. Press into the prepared baking dish and bake until it just starts to turn golden brown, about 25 minutes.

Decrease oven to 300.

In another bowl, mix together the melted butter, honey, maple syrup (if using), brown sugar, and heavy cream. Add the pecans and stir until all the pecans are coated. Pour on top of the baked crust and spread evenly. Bake for an additional 20-25 minutes.

Cool completely before slicing.

Caramel Apple Cupcakes

These unique cupcakes were in the October issue of the Rachael Ray magazine. There was something appealing about them, so I decided to whip up a batch today. Moist apple and spice cupcakes get a glorious crowning of rich caramel frosting. What's not to like?

* * * * *

Here are the grated apples getting ready to be mixed into the brown sugar and spice batter.

I used my new grater from Ikea and the apples were a whiz to slice. Plus, there's a handy bowl to catch everything.

The cupcake liners are filled almost to the top and go into the oven for 25 minutes.

They didn't puffy up like regular cupcakes, probably from the heaviness of the apples, but they did turn a nice caramel color.

After the cupcakes cool, they get a generous topping of caramel frosting.

I love the sweet salty combo, so I sprinkled some flaked sea salt on top of mine. I also grated some fresh nutmeg on a few and that was tasty too!

I'll post the recipe soon. If you have a copy of the magazine, these are definitely worth making!

Caramel White Chocolate Bars

These are insanely good. Very addicting. A buttery brown sugar crust is topped with melted caramel, white chocolate chips, chopped pecans and more brown sugar crust and then baked to a golden perfection. Between the caramel and white chocolate these are sweet! You may want to add a pinch of salt to the top crust or caramel for a yummy sweet and salty combo. But these are tasty as is!

Caramel White Chocolate Bars

Ingredients
32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted
1/2 cup white chocolate chips (or semi-sweet chips)
1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.

In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x9 inch baking pan. Reserve the rest.

Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with white chocolate chips and pecans. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything. Press down slightly.

Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Wait until completely cooled before cutting into squares.

inspired by allrecipes.com

Coconut-Almond-Crusted Brownies

These chocolate brownies are fudgy and rich and are topped with a delicious mixture of flaked coconut, chopped almonds and chocolate chips. I also used butterscotch chips because the ladies I was making them for like that flavor. The topping also has a pinch of salt in it which gives these brownies a nice sweet and salty flavor. 

These brownies are pure deliciousness!

Coconut-Almond-Crusted Brownies
adapted from Gourmet, 1996 - Inspired by this tasty blog

For topping
3/4 cup sweetened flaked coconut
3/4 cup almonds (or pecans, walnuts), chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/4-1/2 c. mini-chocolate chips (I also used butterscotch)
For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
1/2 teaspoon salt
More mini-chocolate chips, to taste

Preheat oven to 350°F. and butter and flour an 8- or 9-inch square baking pan, knocking out excess flour.

Make topping:
In a bowl stir together topping ingredients EXCEPT chocolate chips until combined well. When topping has cooled, add chocolate chips.

Make brownie layer
In a 1 1/2-quart saucepan melt butter over moderately low heat--or melt butter in large glass bowl in microwave. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.

Spread batter evenly in pan, sprinkle with additional mini chocolate chips and topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cover with foil for last 15 minutes. DON'T overcook. They will seem a little gooey due to the melted chocolate pieces and the topping will be browned. Cool brownies completely in pan on a rack before cutting into small squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

These are excellent served hot with a scoop of high-quality vanilla bean ice cream.

Caramel Turtle Pretzels

12 Days of Cookies!


Day 12
How can you beat a delectable treat that only takes three ingredients to make? Pop these in the oven for a minute or two and in no time, you'll have a cookie platter worthy treat. They're always a party favorite!

Caramel Turtle Pretzels

Ingredients
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves

Directions
Preheat oven to 300 degrees F (150 degrees C).

Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.

Bake for 2 minutes or until chocolate looks shiny and is slightly melty (be careful, if the chocolate gets too melty it will run all over the place and when you put the pecan on top the caramel filling will ooze out). Remove from oven. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

Tips:
I use Dove chocolate covered caramels. So yummy!
Square pretzels work well with the Dove chocolate.
Toast the pecans to bring out the flavor.

To jazz these up you can drizzle milk or white chocolate over the top.

Crunchy Glazed Dobos Torte

I was in the mood for something different and a bit adventurous and this layer cake fit the bill. Four layers of homemade vanilla cake are filled with chocolate buttercream, then glazed with a caramel sauce. The caramel hardens once poured on the cake and forms a crunchy, brittle topping. Once all the layers are assembled, more chocolate buttercream is spread around the sides .

As far as appearances go, I thought it was an ugly cake. I tried to spruce it up by patting some ground almond on the outside, but that didn't help.


All-in-all, this was a tasty cake. I thought it was a little too sweet, but it was good. The crunchy caramel top definitely made this cake and gave it something extra and the chocolate buttercream was also very delicious and creamy. The problem was with the vanilla cake. It was spongy in texture and was a bit too chewy for the creamy frosting. I would substitute a white box cake mix and add extra vanilla or almond extract next time.

Vanilla cake batter is poured into four 7-in rounds on parchment paper and then baked.

The baked cakes need a little assistance getting off the parchment.

The yummy chocolate buttercream frosting

The "Ugly Duckling" finished product.

If you would like this recipe, let me know in the comments section. I can copy it out the cookbook.

The Day After: I liked this cake better the next day. I refrigerated it overnight (wrapped in plastic) then let it come to room temperature for a half hour the next morning before slicing a piece. I really liked the crunchy caramel topping and the chopped almonds mixed with the buttercream was really good. The flavors were really light and delicate and perfectly balanced by the crunchy brittle.

Caramel Custards

So, here is yet another recipe from the new issue of Everyday Food, by Martha Stewart. I saw this recipe and I immediately thought of my grandma. She absolutely loves caramel in any shape or form. She always says she would eat a grasshopper if it was covered in caramel. I'm not that big of a fanatic, but I do love caramel and these were absolutely delicious.

You make a caramel syrup with sugar and water that you bring to a soft boil until it turns an amber color. The tricky thing about boiling sugar is that as soon as it starts to turn amber it can go from caramely to burnt in about two seconds. So be careful and watch it constantly. Once you get a good caramel color, you immediately add half and half and stir until the mixture is smooth.
Then it's time to beat up some eggs, more sugar, vanilla and a pinch of salt. Once the cream mixture has cooled slightly, you stir it into the beaten eggs and then pour it into some ramekins.
Here is the caramel custard once it had baked and then chilled in the refrigerator over night. My grandma and I ate some straight from the oven and they were sooo good. She prefers the custard hot as opposed to chilled.
Anyway, I did a little experimenting and topped one of the puddings with an even layer of white sugar and then put it under the broiler to give it a nice crackle top. It was really good this way as well. Any way you serve it, this is one creamy and delicious dessert.

Quick Chocolate Cupcakes with Caramel Frosting

I was itching to bake something tonight, but my baking pantry was pretty sorry. So, I pulled out every baking item I had and tried to figure out what I could possibly make. I didn't have enough ingredients to make anything from scratch so I had to use a box of chocolate cake mix. It's not my favorite thing to use, but in a pinch I came up with these yummy cupcakes.

Someone just couldn't wait :)Chocolate Cupcakes: Follow instructions for making chocolate cupcakes on the back of the cake-mix box. I used brewed coffee for half of the amount of water called for, just to shake it up a little. The coffee flavor wasn't overwhelming, so if you have some brewed, use it! Once you bake the cupcakes, make the frosting while they cool.

Caramel Frosting:
1 stick butter (salted, room temp.)
1 cup brown sugar
1/4 cup milk or heavy cream
1 1/2 cup powdered sugar (sifted, so the frosting isn't lumpy)
Pinch salt

Melt butter in 2 quart saucepan over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13 X 9-inch cake, 12 large cupcakes or fills and frosts two 8- or 9-inch cake layers.

This frosting is very rich, so use sparingly. Frost the cupcakes as soon as they cool and work quickly as the frosting will thicken as it sits.