Monday, April 17, 2006


This recipie I got from a newsletter put out by Recchiuti Confections. I believe it was the April 2005 edition. About a year's worth of newsletters are available on the site. I don't have pictures for this post, but they were yummy!


1/2 C Butter (softened)
1 3/4 C Flour
1/2 tsp Salt
1 C Brown Sugar (packed)
2 Eggs
1/2 C Milk (plus 2 1/2 teaspoon)
1 1/2 tsp Baking Powder
1/2 tsp Pure Vanilla Extract
1 whole Vanilla Bean (scraped)


1 C Granulated Sugar
2 T Medaglia D’Oro powdered espresso
1 C Heavy Cream
6 oz 65% Semi-Sweet Chocolate
4 oz Unsalted Butter
1 1/2 tsp Vanilla Extract

Caramel Cupcakes
Sift flour, salt and brown sugar into an electric mixer bowl. Add eggs, milk and butter. Using the whip attachment, whip for 1 minute at a low speed. Scrape the bowl then whip for another 1-1/2 minutes at a slightly higher speed. Fold in the baking powder, vanilla extract and the scraped vanilla bean. Whip at a medium speed to incorporate only. Pour into a cupcake tin that has been lined with cups or buttered and floured. Bake until the tops are golden brown (20-25 minutes.) Cool completely and turn out off baking pan before frosting.

Fudgy Frosting
Combine sugar, coffee, and cream in a deep saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5-8 minutes; do not stir. Remove from heat and add the chopped chocolate. Stir until completely melted and blended. Whisk in butter and vanilla. Chill until mixture thickens. Pipe or spread onto cooled cupcakes.

StumbleUpon Toolbar Stumble It!

Links to this post:


1 comment(s):

How many cupcakes does this make? Would you consider them very caramel flavored?

By Blogger Melisser; the Urban Housewife, at June 12, 2007 5:15 AM  

Post a comment

<< Home

Subscribe to cupcakescupcakes
Powered by