DIY Salted Caramel Cupcake

These caramel cupcakes are topped with a rich salted dulce de leche caramel frosting!!

Recipe and image via Tidy Mom

Salted Caramel Cupcakes Yield: 24 regular size cupcakes + 12 mini cupcakes Ingredients For Caramel Cupcakes
1 box Duncan Hines Signature Caramel Cake
Mix 3 eggs
1/2 cup butter,
melted 1/2 cup Coffee-Mate Caramel Macchiato creamer
1/2 cup water

For Salted Caramel Frosting
1 8 ounce block cream cheese,
softened 1/2 cup butter,
softened 1 cup Nestle la lechera dulce de leche caramel
7-8 cups Powdered Sugar, sifted fleur de sel

Instructions For Caramel Cupcakes Heat oven to 350° and line cupcake pans with cupcake papers. In a large bowl, using electric mixer, combine cake mix, eggs, butter, cream and water for 1 minute on low. Scrap sides, then mix on high for 1 minute. Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes (10 minutes for mini cupcakes) or until toothpick inserted into the center cupcakes comes out clean. Let cupcakes cool completely before frosting. Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.

For Salted Caramel Cream Cheese Frosting Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds. Add the caramel and mix until fully incorporated. Slowly add powdered sugar 1 cup at a time and blend on low speed until combined and desired consistency (you want your frosting pretty thick). Increase to medium speed and beat until it begins to get fluffy.(about 1 minute) Pipe caramel frosting on top of cupcakes with an extra large round pastry tip Drizzle frosting with caramel Lightly garnish with fleur de sel

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DIY Flower Popsicles

By Family Fresh Cooking

  • 16 ounces Cold Water
  • 1 ounce Orange Blossom Water
  • 1 teaspoon Lemon Juice
  • Plain Stevia Drops or your favorite natural sweetener to taste (Honey would be great too) I used one full dropper of stevia.
  • a handful of Organic Edible Flowers, rinsed and remove petals

Have pop molds handy and make sure you have room in your freezer. Combine water, orange blossom water and lemon juice. Sweeten to taste. Pour mixture into molds. Freeze without sticks and petals for about 1 hour. Remove from freezer and add flower petals. You can push them into the molds with the help of a long, skinny spoon or pop stick. Make sure the flowers are scattered throughout the pops. Add sticks and freeze for 2-3 hours more until solid.

Images and recipe via Family Fresh Cooking.