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Salted Caramel Filled Cupcakes

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If you are looking for a delicious Salted Caramel Filled Cupcakes recipe that is sure to please taste buds of any age, look no further!

This light and fluffy cupcake is the perfect vessel to be filled with creamy, homemade caramel and topped with fluffy vanilla buttercream icing.

Printable recipe is available at the bottom of this post.

Salted Caramel Filled Cupcakes

Ingredients
1/2 cup butter
1 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 3/4 teaspoons baking soda
1 1/2 cups flour
3/4 cup milk

Preheat the oven to 350*
Mix the  butter and sugars in a mixer until smooth and creamy.
Add the eggs, one at a time, and mix until fully combined.
Add the vanilla and baking soda to the mixture.
Next add the flour, alternating with the milk, until your cupcake batter is smooth and consistant.
Line your cupcake tins with your chosen liners and fill each one 3/4 full.
Bake for 25 minutes or until golden brown on the top.  Remove and place on wire rack to cool.
Using a spoon, knife or a cupcake corer remove the middle of your cupcakes to be filled with caramel.
Makes 12 cupcakes.

Salted Caramel

1 1/2 cups whipping cream
1 cup white sugar
2/3 cup brown sugar
1/3 cup light corn syrup
2 teaspoons vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon butter

Directions

This recipe will make more caramel than needed.

To use the extra caramel up line a 8×8 glass baking dish with waxed paper coated with butter.

Set aside.

In a heavy medium sized sauce pan add together the whipped cream, sugars and corn syrup.  Place over med-high heat and bring to a boil.

Use a pastry brush dipped in water to wash down the edges of the pan to remove sugar crystals that may have formed.

Do not stir.

Attach your candy thermometer to the side of your pan.

Let your caramel boil until just before it reaches 250*, then promptly remove from the heat.  Add in the vanilla, salt and butter.  Stir until it’s mixed through.

Allow your caramel to slightly cool before using it for your cupcakes.

Once cooled add 1/3 of your caramel to a piping bag.  Pour the rest into your buttered baking dish.  Set aside.

Snip a very small piece of your piping bag off and fill each cupcake center with your delicious caramel.

Set piping bag aside to add any leftovers to the tops of your cupcakes after you add the icing

Icing

3/4 cup butter
2 cups icing sugar
1 tablespoon light corn syrup

Mix all the ingredients together until smooth.

Add into a piping bag with a fun tip on the end.  Pipe in a circular motion around your cupcakes.

Top with the extra caramel in your piping bag if you choose!

Enjoy!

 Salted Caramel Filled Cupcakes

Salted Caramel Filled Cupcakes

If you are looking for a delicious cupcake recipe that is sure to please taste buds of any age, look no further! This light and fluffy cupcake is the perfect vessel to be filled with creamy, home made caramel and topped with fluffy vanilla buttercream icing.

  1. 1/2 cup butter
  2. 1 cup white sugar
  3. 1/2 cup brown sugar
  4. 2 eggs
  5. 2 teaspoons vanilla
  6. 1 3/4 teaspoons baking soda
  7. 1 1/2 cups flour
  8. 3/4 cup milk
  9. Salted Caramel
  10. 1 1/2 cups whipping cream
  11. 1 cup white sugar
  12. 2/3 cup brown sugar
  13. 1/3 cup light corn syrup
  14. 2 teaspoons vanilla extract
  15. 1 1/2 teaspoons kosher salt
  16. 1 tablespoon butter
  1. 3/4 cup butter
  2. 2 cups icing sugar
  3. 1 tablespoon light corn syrup
  1. Preheat the oven to 350*
  2. Mix the butter and sugars in a mixer until smooth and creamy.
  3. Add the eggs, one at a time, and mix until fully combined.
  4. Add the vanilla and baking soda to the mixture.
  5. Next add the flour, alternating with the milk, until your cupcake batter is smooth and consistant.
  6. Line your cupcake tins with your chosen liners and fill each one 3/4 full.
  7. Bake for 25 minutes or until golden brown on the top. Remove and place on wire rack to cool.
  8. Using a spoon, knife or a cupcake corer remove the middle of your cupcakes to be filled with caramel.
  1. This recipe will make more caramel than needed. To use the extra caramel up line a 8×8 glass baking dish with waxed paper coated with butter. Set aside.
  2. In a heavy medium sized sauce pan add together the whipped cream, sugars and corn syrup. Place over med-high heat and bring to a boil.
  3. Use a pastry brush dipped in water to wash down the edges of the pan to remove sugar crystals that may have formed.
  4. Do not stir.
  5. Attach your candy thermometer to the side of your pan.
  6. Let your caramel boil until just before it reaches 250*, then promptly remove from the heat. Add in the vanilla, salt and butter. Stir until it’s mixed through.
  7. Allow your caramel to slightly cool before using it for your cupcakes.
  8. Once cooled add 1/3 of your caramel to a piping bag. Pour the rest into your buttered baking dish. Set aside.
  9. Snip a very small piece of your piping bag off and fill each cupcake center with your delicious caramel.
  10. Set piping bag aside to add any leftovers to the tops of your cupcakes after you add the icing
  1. Mix all the ingredients together until smooth.
  2. Add into a piping bag with a fun tip on the end. Pipe in a circular motion around your cupcakes.
  3. Top with the extra caramel in your piping bag if you choose!

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Cooking Recipes

Raspberry Cranberry Jello Salad

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My sister made a Raspberry Cranberry Jello Salad for Thanksgiving that I thought would be perfect for Christmas because of the beautiful dark red or burgundy color.

After I received the recipe, I was also impressed with how easy it is to make.

It only takes 3 ingredients!

My sister put it in a circular mold that she had sprayed with cooking spray.

We still had a hard time having it slide out of the mold, so we slid a knife around the upper edge to loosen it from the mold and then let it sit in warm water for probably about 30 seconds.

I was nervous that it was too long in the water, but when we turned it upside down, it slid out perfectly.

Also make sure that you put it right on the plate where you want it before you tip it upside down as you will not be able to re position it.

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Cooking Recipes

5 Tips to Make Delicious Cold Brew Coffee at Home (#5 Is the Best)

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If you have the best coffee grinder for cold brew, then every season is cold brew season.

And every day is cold brew day. I’m sure you would agree with me.

When you can stay cool and satisfy your caffeine cravings without stepping foot outside, why not do that!

So here are 5 tips to make delicious cold brew coffee at home.

And let’s not forget about the money you’d be saving too! An exquisite cup of homemade brew, served with ice, might not be easy to prepare.

So a little help at such times can go a long way!

You can take my word for it. Words in the form of 5 Tips to Make Delicious Cold Brew Coffee at Home!

But before that, let’s set the foundation right.

What is Cold Brew Coffee?

More often than not, iced coffee is either brewed slowly in the refrigerator or cold brewed.

The result of both methods is a cup of cold, low-acid, and smooth coffee.

In short, a perfectly delicious brew! But many people like brewing it hot and quick. Using the coffee maker or French Press of course!

The best part about cold brew coffee is that it’s an ideal drink for summer.

Here are the cold brew coffee benefits I think you should know.

Although don’t forget to set limits regarding the consumption.

The coffee might be deliciously cold on a hot day.

But you can’t and shouldn’t drink too many cups.

Also, only coffee lovers know how expensive it is to support the cold brew habit.

Now there’s no denying that professional cold brew coffee offers an unparalleled taste.

5 Tips to Make Delicious Cold Brew Coffee at Home

Cold brewing appliances are one too many.

So you can easily buy such a device for preparing homemade cold brew.

But, to be honest, a fancy arrangement is not necessary.

Instead, you can do a lot with just a sieve, coffee, and water.

But if you want my honest opinion, here it is.

The French Press technique is the easiest. The method is very simple.

All you have to do is grind the coffee and add cold water. Then let the French Press sit overnight.

But there are always ways to up your cold brew game at home.

So to expose your taste buds to the exact flavor and taste, why not infuse these tips into the procedure too!

#1 Tweak the Water to Coffee Ratio

A strong brew is how it should be. Cause you might want to add milk or cream later.

You probably already know that the water to coffee ratio varies.

But you can stick to a ratio between 8:1 and 4:1. Feel free to tweak this ratio based on your personal tastes and preferences.

#2 Experiment with Different Types of Coffee

Trying different beans is no harm.

Most cold brew coffee recipes have you reach for the medium or dark roast.

But that doesn’t mean you cannot experiment with other kinds of coffees and roasts.

After all, it’s the only way to figure out what you like. Even if that’s the light roast!

However, keep in mind what you’re brewing. So you don’t forget what you’ve already tried.

#3 Experiment with the Grind

Do you know what’s the common denominator between cold and hot brew? It’s a well-balanced grind. And this brings the burr grinder into the picture.

Grinding your coffee fairly coarse is a norm for most people. But don’t hesitate to play around a little in this field.

There’s no harm in experimenting here. To achieve the taste your taste buds are waiting to appreciate.

Just keep this mind though. That when the grind is too fine, the taste becomes more sour and bitter.

#4 Filter the Cold Brew

Delicious cold brew coffee is silky smooth and dark.

So when using French Press, filter the brew just one more time.

Pour it through the device’s coffee filter. This makes sure that all the coffee ground sediments are eliminated.

#5 Add Coffee-Infused Ice Cubes

The thing about cold brew is that it’s cold already.

But you can always have it the colder way too. In that case, why not add some ice cubes!

However, wouldn’t that dilute your cup? Of course, it would. So how about adding some coffee-infused ice cubes instead?

When it comes to coffee, there’s always room for this kind of experimentation.

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Cooking Recipes

Easy Mini Pumpkin Pie Recipe

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easy mini pumpkin pie recipe 5d8b32eabd2c9 - Easy Mini Pumpkin Pie Recipe

An easy Mini Pumpkin Pie recipe which is perfect for the holidays or anytime you want some (pumpkin) spice in your life.

With the holiday season around the corner, I wanted to share a few of my favorite recipes.

Pumpkin pie is a holiday tradition in our home, but I don’t wait to serve it just for Thanksgiving or Christmas.

No, I make it all year round.

I love it that much!

My favorite thing to do is to make mini pies, as the kids love them, and it’s an easy dessert for them to help make!

This recipe is very simple, and is very delicious.

Easy Mini Pumpkin Pie Recipe

What you will need:

  • 2 can Pumpkin puree (not the pie filling)
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 each ground ginger & nutmeg
  • 1/2 tsp salt
  • 1 1/3 cups of half & half
  • 24 – 36 mini tart shells

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