I apologize, I really need to get caught up on sharing some of the projects I’ve done lately. I have a handful piled up to share, but I’ll start with this delicious batch of cupcakes I made for my Grandpa’s 88th birthday party this week. (Sadly, he wasn’t well and missed his own party!)
These cupcakes are a basic chocolate fudge cake, delicious in and of itself if you ask me. But I wanted something richer, so I really went for it. I used my apple corer to empty a small well inside the cupcakes, then filled it with caramel. And, it’s the easiest caramel ever to make. Simply fully submerge a can of sweetened condenses milk in water in a crock pot and turn it on low for about 6 hours. That’s it! Once its’ cooled, open the can to find wonderfully creamy caramel.
I scooped the caramel into a ziplock back, snipped of the corner, and squeezed some into the center of each cupcake.
I whipped up a batch of cream cheese frosting, for the top. The frosting consists of one block of cream cheese, one stick of butter, about a teaspoon of vanilla, about a tablespoon of milk, and about a pound of powdered sugar. I use the term “about” when referring to these measurements because it all depends on the texture you’re going for. I wanted smooth and creamy, but still firm.
The cupcakes were so rich and the caramel inside was a wonderful surprise. Of course I totally forgot to take a picture of them all finished and placed on the cupcake tower. I also had plans to drizzle them with caramel sauce as a garnish (and as a clue to what’s inside) but when I went to the store to get the caramel, I got a distracted by the other things I needed and totally forgot about it. So I ended up adding a few prickles instead.
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