Brought to you by the South Jersey Mom Bloggers.
If you are interested in joining, leave me a comment.
Heck, leave me a comment anyway!
So what is my recipe????
Double Chocolate Little Cinnamon Spice Cakes with Caramel Butter Cream brought to you by Picky Palate.
1 devils food cake mix
½ Cup oil
½ Cup water
4 eggs
8 oz sour cream
1 pkg chocolate pudding mix, 4 serving size
1 package cinnamon chips
Frosting
20 soft caramels, like werthers or kraft
¼ Cup milk
2 egg yolks
¼ Cup powdered sugar
2 sticks softened butter
3 Cups powdered sugar
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat cake mix, oil, water, eggs, sour cream and pudding on medium speed for 2 minutes. Stir in cinnamon chips on low. Fill 24 traditional cupcake size cups ¾ full. Bake for 25-30 minutes or until toothpick comes clean from center. Remove and let cool completely.
2. Place caramels and milk into a medium saucepan over medium low heat until melted and smooth, stirring constantly. Remove from heat and cool for 10 minutes. Place egg yolks and powdered sugar into a stand mixer with the whisk attachment. Whisk until well combined. Slowly beat in melted caramel until well combined. Transfer to a covered bowl and refrigerate until chilled, a couple hours or overnight. When chilled, beat butter and caramel in a stand mixer until whipped. Slowly beat in powdered sugar until fluffy. Spread on cooled cupcakes and serve.
24 cupcakes
When I tell you these are too die for, I am not kidding!!!!
For the love of God readers, make these!
Be sure to visit Renee at My Cooking Adventures for Mr. Linky for Tasty Tuesday & leave us a link to your recipe!
Bon appetite!
1 comments:
These sound yummy. I hope next week we'll have some more recipes going around.
Post a Comment