Monday, July 19, 2010

In The Kitchen: Caramel Cupcakes


Last week, I received an anonymous comment on this post [in it I mentioned that I would love to test out a caramel cake recipe] directing me to this Caramel Cake recipe on the Lottie & Doof site. This weekend I got a chance to try out the recipe, and it was delicious! Halfway through mixing and measuring, I realized I didn't have the right size pan for this recipe [it calls for an 8inch square dish], so instead of running to Crate & Barrel, I made them into cupcakes.  Because I made these into cupcakes, I reduced the cook-time by about 8-10 minutes.

I would give this recipe a 10 out of 10 stars, as it is simple to follow, doesn't require a lot of prep, and it is absolutely delicious!


Caramel Cake (Gourmet, January 2008)
Cake:
  • 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (4 oz) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature 30 minutes
  • 1 cup well-shaken buttermilk
Caramel Glaze:
  • 1 cup heavy cream
  • 1/2 cup packed light brown sugar
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

17 comments:

  1. These look incredible, I'm soooooo making these this week

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  2. This is the best recipe! I have used it for about a year now. The cake itself isn't overly sweet, the buttermilk gives a nice flavor, and I have actually made the caramel just to use over ice cream. Yummy.

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  3. I'm drooling on the keyboard. I can't wait to try this recipe!!

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  4. OMG, where on heavenly earth did you ever find these adorable cupcake cups? this looks super delish and classy!!

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  5. hello my name is jessica french so i am sorry for my bad english !! i just want to know something do you eat all of your cup cake . IF you do how do you keep your body (skinny) sorry i don't know anyother word for that .

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  6. OMG this looks magically delicious lol! I love to bake, and I'm always trying different recipes, so I can add this to my recipe list. I think I would prefer the cupcakes of the cake... This would be a sweet treat to serve at a lunch/dinner party for my circle of friends that happens weekly for our "how are your goals being achieved" gossip party.

    So cool, and that made me have a mild sugar rush hahaha!

    -xo

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  7. Caramel cake is my absolute favorite. My recipe varies a little with the use of canned milk instead of heavy cream and no corn syrup. I am gonna try your version and HOPE that I can get it to turn out right:) I make a pound cake with my caramel icing, but will try the cupcakes since the cook time is much faster. I love the recipes you post and the pictures with ingredients, etc!

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  8. this looks and sounds so yummy!!! i may have to make these for my mom's birthday next week.

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  9. Where did you get the baking cups? I want!

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  10. Looks great! I just baked some cookies myself this weekend that were amazing. I might have to try this as soon as I finish slash get rid of the cookies (I know, I always say this lolz!)

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  11. Omg, this sounds sooooo good! Love the zebra cupcake liners!

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  12. Tried this last night..OMG!!! So good the glaze is the best!!!

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  13. I did this recipe for my sister birthday! I even made 3 batches.. thx

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  14. I made this recipe yesterday except I added a pecan half to the cupcake after it was baked but before it was glazed. They were AMAZING! I even found the zebra cupcake cups just like yours. Imitation is the highest form of flattery, right? Thanks for the great recipe.

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  15. These are SO cute! I will try this, but is there something you might recommend other than corn syrup?

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