Mels goes vegan baker! Thanks to Sadie for her comment, flavor inspiration, and push into baking, vegan style :) These cupcakes were really fun to make, and I especially enjoyed the frosting/caramel combo with the sea salt! Have fun with these and try out different decorating techniques.
Posts Tagged ‘Caramel’
How can one experiment with recipes when there are such wonderful ones already out there?!? When I set out to find some inspiration for another fall-like cupcakes, I stumbled on another cupcake blog that had a recipe for caramel apple cupcakes. I mean, who could pass those up! I was super excited to try out the recipe and feed them to my guinea pig taste testers who can’t believe that I only eat one cupcake per batch that I bake, if that. People enjoyed them a lot. They are not your usual cupcake, and people liked the novelty of them. In fact, one of my fellow board members said she was tempted to just eat the caramel off the top just like she does with caramel apples they reminded her of them so much!
In general, I found them quite yummy. The cupcake itself was almost muffin-like and tended to be a bit dry. I can’t understand the dry consistency as the recipe calls for mushed apples AND oil. The amount of egg that went into the batter did seem a little high, so maybe that added to the density. Next time I will take away a bit of flour (maybe a 1/4 cup) and add a bit more apple mush :)
I tend to get bored with the usual recipes and am always searching for new ones to try. Lo and behold, on an internet adventure I found a recipe that sounded yummy and had great potential. The post I saw had altered a basic chocolate cupcake mix by adding espresso powder to it and then adding jarred caramel to a basic buttercream. Hmm…pretty good…but why not make it better? My brain reeled to think of what goes well with espresso and caramel. The conclusion I came to was, of course, RUM! And the Caramel Calypso Cupcake was born!
I ended up tweaking a few very basic recipes with some help from online communities to develop the final product. Instead of using boxed chocolate cupcake mix, I took a regular chocolate recipe and added 2 tsp. of espresso and 3 tbsp. of dark rum. I thought that spiced rum would be good, but my pocket book could not afford it. Instead, I used Bacardi Dark and it turned out well. With the frosting, I made my own caramel and added a dash of salt to get some contrasting flavors. Combine that with regular old buttercream and you’re good to go!