Indulge in a delightful journey of flavors with our Caramel Cinnamon Cupcakes, a masterpiece that tantalizes taste buds and elevates your baking experience. These cupcakes embody the perfect balance of sweetness, spice, and texture, making them an irresistible treat for any occasion. Embark on a culinary adventure as we unveil the secrets behind this irresistible confection, featuring two delectable variations: Classic Caramel Cinnamon Cupcakes and Vegan Caramel Cinnamon Cupcakes. Prepare to tantalize your palate with a symphony of flavors, textures, and aromas that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
GEORGE CARAMELIN: CHOCOLATE CINNAMON CUPCAKES WITH VANILLA BEAN BOURBON FROSTING, BOURBON CARAMEL SAUCE, AND CANDIED PECANS
Provided by Food Network
Time 2h10m
Yield 18 cupcakes
Number Of Ingredients 26
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
- Sift the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix the batter.
- Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
- For the sauce: In a small, heavy-bottomed saucepan, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
- For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
- For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag fitted with a large star tip.
- To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of vanilla bean bourbon frosting onto of each cupcake. Drizzle the top with more bourbon caramel sauce and sprinkle with candied pecans to garnish.
CARAMEL CINNAMON CUPCAKES
Cinnamon cupcakes that begin with Betty Crocker™ Super Moist™ French vanilla cake mix and end with a luscious caramel frosting - an indulgent dessert treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
- Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 39 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 270 mg
Tips:
- To achieve a smooth caramel sauce, ensure your sugar is completely dissolved before adding the butter and cream. Stir continuously to prevent scorching.
- For perfectly risen cupcakes, accurately measure your ingredients and follow the baking instructions precisely. Avoid over-mixing the batter, as this can result in dense cupcakes.
- To enhance the cinnamon flavor, consider toasting the cinnamon sticks before grinding them. This will bring out their aromatic qualities.
- Ensure your cupcakes are completely cooled before frosting them. This will prevent the frosting from melting and sliding off.
- For a professional touch, use a piping bag to apply the frosting. This will give your cupcakes a uniform and aesthetically pleasing appearance.
Conclusion:
These delectable Caramel Cinnamon Cupcakes offer a harmonious blend of sweet and spicy flavors, making them a delightful treat for any occasion. With their moist and fluffy texture, rich caramel sauce, and aromatic cinnamon frosting, these cupcakes are sure to impress. Whether you are a seasoned baker or a novice in the kitchen, this recipe provides clear and detailed instructions to guide you towards creating these irresistible cupcakes. Remember to follow the tips and techniques mentioned above to ensure successful baking and indulge in the delightful symphony of flavors that these cupcakes offer.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love