Sunday, September 23, 2012

(cheater) Chocolate Cupcakes with Salted Caramel Frosting

When you're in a pinch, you're in a pinch and you make it work.  In this case, it did!

The Perfect Cupcake Recipe (using a box mix)
1 box mix (any flavor, but get the good kind - Duncan Hines or Betty Crocker)
3 large eggs
1/2 cup butter, melted (use butter, not margarine!)
1 cup of water

  1. Preheat oven to 350F.
  2. Melt the butter in the microwave.
  3. Add cake mix, eggs, and water to the butter in large bowl.
  4. Mix on low for 1 minute.  Then mix on high for 1 minute.  You will be amazed that your batter is nice and thick and creamy - not thin and runny like it is when you follow the box instructions.
  5. Fill cupcake papers (tip: use an ice cream scooper, one scoop is just the right amount per cupcake!)
  6. Pop them in the oven for 20 minutes.
  7. Let cool.
Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar

  1. 1 cup salted caramel (recipe in above frosting link)
  2. Beat butter and cream cheese at medium speed until creamy.
  3. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
  4. Add 1 cup of the salted caramel and beat to combine. 
  5. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
  • I didn't have time to make the salted caramel for the frosting, so I used Trader Joe's Fleur del Sel caramel sauce.

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