CARAMEL CORN CUPCAKES RECIPE - RECIPES.NET
Sticky, luscious, and golden; these caramel corn cupcakes make the perfect creamy desserts! Enjoy bites of caramel and soft cake all in one sweet treat.
Provided by Juanita Craig
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 F (175 C). Prepare baking cup pans with about 15 cupcake liners.
- Add granulated sugar and vanilla bean to the bowl of a stand mixer, and beat on medium speed for about 30 seconds until blended. Add in the cake flour, baking powder, baking soda and salt, and beat for an additional 1 minutes until well-mixed. Add butter and mix on medium-low speed for about 2 minutes until well combined and a little crumbly.
- In a separate small mixing bowl, whisk together eggs, Greek yogurt (or sour cream), and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be very thin and liquid.
- Fill cupcake liners just over 1/2 full. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. Remove and let cool on a cooling rack. Once the cupcakes have reached room temperature, frost with the caramel frosting (instructions below).
- Beat the butter in the bowl of an electric stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Store in an air-tight container and refrigerate if not using immediately. **If your frosting is too thin, add an extra 1/4-1/2 cup of powdered sugar to thicken.
Nutrition Facts : CarbohydrateContent 50.02g, CholesterolContent 67.52mg, FatContent 16.82g, FiberContent 0.37g, ProteinContent 3.28g, SaturatedFatContent 10.37g, ServingSize 15.00 Piece, SodiumContent 214.01mg, SugarContent 0.00, UnsaturatedFatContent 4.32g
CLASSIC CARAMEL CORN | ALLRECIPES
Sweet and crunchy, this caramel corn is easy to make and tastes better than the county fair's.
Provided by Karo Corn Syrup
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 quarts
Number Of Ingredients 8
Steps:
- Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
- Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
- Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
- Pour syrup over warm popcorn, stirring to coat evenly.
- Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
- Cool; break apart. Store in tightly covered container.
Nutrition Facts : Calories 395 calories, CarbohydrateContent 52.4 g, CholesterolContent 30.5 mg, FatContent 21 g, FiberContent 1.8 g, ProteinContent 16.7 g, SaturatedFatContent 8.8 g, SodiumContent 567.3 mg, SugarContent 32.3 g
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