With a brown sugar cupcake, cream filling and caramel icing, these Caramel Cream Cupcakes are as sweet and delicious as the candy! I love them so darn much!
INGREDIENTS
CUPCAKES
CARAMEL ICING
CREAM FILLING
INSTRUCTIONS
TO MAKE THE CUPCAKES:
INGREDIENTS
CUPCAKES
- 3/4 cup salted butter
- 1 2/3 cups all purpose flour
- 1 cup brown sugar, loosely packed
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup + 3 tbsp milk (I recommend 2%)
CARAMEL ICING
- 1/2 cup salted butter
- 1 cup light brown sugar
- 1/3 cup heavy cream
- 4 cups powdered sugar
- 3–4 tbsp milk
- 12–14 caramel cream candies
CREAM FILLING
- 1/2 cup vegetable shortening
- 2 1/4 cups confectioners’ sugar
- 1/2 tsp vanilla extract
- 1/8 cup water
INSTRUCTIONS
TO MAKE THE CUPCAKES:
- Slice butter into tablespoon sized pieces.
- Heat butter in a light colored saucepan on medium heat until melted, whisking while it melts.
- After the butter melts, it will foam and bubble. Keep whisking.
- Full instructions visit @lifeloveandsugar
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