Cupcakes~

Reagan was really wishing she could be eating some of the cupcakes and not cauliflower.

I'm sharing my recipes. I just cooked these yummy cupcakes this week, and everyone loved them. I guess they have never tasted the salted Caramel from Cupcake Royal in Seattle Washington. I have to say the cupcakes turned out really well, and for my first time piping not so bad. Who knows maybe my future is in the cupcake business! I hope that everyone enjoys.





"Perfectly Chocolate" Chocolate Cake

From Hershey's

Includes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with paper bake cups OR about 24 mini muffin cups sitting on a jelly pan or cookie sheet.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 20 to 23 minutes for regular muffin cups OR 17-20 for mini cups or until wooden pick inserted in center comes out clean (Do not overbake!). Cool 10 minutes; remove from pans and place on wire rack. Cool completely.

Salted Caramel Buttercream~

1/4 cup granulated 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
2 cups powdered sugar

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

My sources are:

Cake: http://vegsf.blogspot.com/2009/01/salted-caramel-and-chocolate-cupcakes.html
Frosting: http://www.madeinmelskitchen.com/2010/10/pumpkin-cupcakes-with-salted-caramel-buttercrea/