Ginger Caramel Cupcakes
From: Family CircleStir homemade caramel sauce into the cupcake batter and add it to the frosting to prove once again that spice cake and caramel are a match made in heaven.
Servings: 16 cupcakes
Prep: 20 mins
Total: 51 mins
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Ingredients
Caramel:
1/3 cup water plus 2 tablespoons
3/4 cup granulated sugar
Batter:
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1/3 cup granulated sugar
1 egg
1/3 cup sour cream
Frosting:
6 tablespoons (3/4 stick) unsalted butter, at room temperature
2-1/2 cups confectioners' sugar, sifted
1/4 cup reserved caramel mixture (from Step 3)
Directions
1. Heat oven to 350 degrees F. Line sixteen 2-1/2-inch muffin cups with foil liners. Coat lightly with cooking spray.
2. Caramel: Place 1/3 cup water near stove. Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber-colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during last stage, because sugar mixture will turn very quickly.
3. Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at arm's length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, returning to heat if needed. Pour into 1-cup glass measuring cup. Add water to equal 3/4 cup if needed. Let stand until cooled to room temperature. Use 1/2 cup for batter and 1/4 cup for frosting.
4. Batter: Stir together flour, baking powder, baking soda, ginger, cinnamon and salt in small bowl.
5. Beat butter and sugar in bowl until light and fluffy, 1 minute. Beat in egg and sour cream until blended. Alternately fold in flour mixture and 1/2 cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups.
6. Bake in 350 degrees Foven 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on rack 5 minutes. Remove cupcakes from pans; cool completely on wire rack.
7. Frosting: Beat butter in medium-size bowl until smooth. Gradually beat in confectioners' sugar and remaining 1/4 cup caramel mixture; beat 1 minute or until creamy. Frost cupcakes. Garnish with currants, grapes and gooseberries if desired.
Nutrition Facts
Calories 233, Total Fat 10 g, Cholesterol 39 mg, Sodium 79 mg, Carbohydrate 35 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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