Caramel Frappucino Cupcake
Adapted from ericasweettooth.com and Martha Stewart's Cupcake book
21/2 C. Flour
1 C. Brown sugar
1 C. Granulated Sugar
2 Tsp Baking powder
1 Tsp Kosher salt
1 C. Whipped Cream (didn't have buttermilk)
1/2 C. Butter
3 Large Eggs
1 Tsp Vanilla
1/2-3/4 C. Strong brewed coffee (depending on personal taste)
Preheat oven to 350 and line a muffin tin. Makes approx. 18 cupcakes.
Sift flour, Baking powder, Salt, Stir once with whisk to combine.
In the bowl of an electric mixer beat butter for about 30 seconds, til butter is smooth. Add cream, eggs and vanilla, beat until combined. Mix in sugars with the wet ingredients until combined.
Add in dry ingredients in 3 batches, scraping bowl with spatula after every addition.
mix in Coffee using spatula, til completely mixed in (and enjoy the beautiful coffee color, Aah!!) then portion out into pre-lined muffin tin (using an ice cream/cookie scoop for this makes it a breeze)! Bake for 18-20 Min. or until toothpick comes out clean; a few pieces of cupcake on the toothpick is fine. Rotate cupcakes about halfway through. Remove from oven and let cool about 3-5 min before taking out the cupcakes and moving to a wire rack, cool completely.
Whip Cream Frosting:
2 C. Heavy whipping cream
1/2 C. Granulated Sugar
1 Tsp Vanilla
Beat Whipping cream on medium with electric mixer until soft peaks form, add in sugar and vanilla and beat a little more until firmer peaks form, be careful not to over beat or you will have butter :) refrigerate until ready to use.
1/2 C. Heavy Cream
3 Tbs Butter
3 Tbs Light corn syrup
11/2 C. Light brown sugar
Mix all ingredients in at once, i recommend doing this before turning on heat so the brown sugar has plenty of time to dissolve. Heat on Medium-high heat until boiling. Allow to boil for 3 Minutes, stirring occasionally. Remove from heat and allow too cool.
cut out small hole in cupcake using a knife. fill with caramel (leaving a small space to replace top of cupcake.) replace top and Top with Whip cream, using a piping bag or Ziploc with end snipped off for a uniform look. Add a few drizzles of caramel on top of the whip cream; Continue this process with the rest of the cupcakes and Enjoy!! (i would suggest assembling only those you're going to eat for the most fresh flavors!)
* Although the cupcakes we're delicious as is, there's a few changes i might make in the future. Using the intended buttermilk instead of whipping cream in the Cupcake batter, and substituting 1 Tsp of Baking soda for one of the teaspoons of baking powder for a lighter cake.
For more tips and other delicious recipes check out the sweet tooth blog (follow link above) it's Delightful!!