Monday, October 29, 2012

Salted Caramel Chocolate Cupcakes

This is maybe the best frosting I've tasted in a long time - so yummy!! Who needs the cake to go w/ it? ;) But, if you do, then I adjusted a box mix a little to make it yummier!

1 box Pillsbury Devils Food cake mix (or whatever you like to use)
4 eggs
1/2 cup veg. oil
1 cup milk

Mix until well combined. I used the Mini Muffin Tray and Small Round Mold. Preheat oven to 340 and place the muffin tray and mold next to each other on the Large Perforated Baking Sheet. Fill the muffin tray about 2/3 full and then fill the mold with remaining batter. Bake for 18 minutes, remove Muffin tray but keep mold in oven and bake the Mold an additional 8-10 minutes until toothpick inserted comes out clean. Let cool completely. Because I wanted to get them done sooner rather than later, after about 15 minutes, I put the cupcakes in the freezer for about 5 minutes, then I unmolded them super quickly and easily! I frosted right away.

Adapted from this delicious recipe and of course I altered it a bit:
Salted Caramel Mocha Brownie cups
  • 1/2 cup butter (normally I prefer unsalted butter but due to the nature of this treat, I used salted this time, not sure it makes much of a difference)
  • 1/2 cup Crisco
  • 1 tsp Vanilla
  • 4 - 4 1/2 cups powdered sugar (this is 1 lb box plus 1/2 - 3/4 cup extra)
  • 1/2 cup caramel sauce - I happened to have homemade salted caramel in my fridge, so I used it - SOOO good and worth the homemade if you have the time; I used this recipe - salted caramel sauce. Make sure it is room temperature or microwave for just a few seconds. IF you want to cheat, then use 1/2 cup store bought caramel sauce and 1 tsp sea salt, and I'm sure it would taste almost just as good. ;) Mix the salt into caramel and let sit while you make the frosting.
  • 1 tsp milk
Beat butter, crisco and vanilla for about 3-4 minutes. Slowly add powdered sugar. (I used the whole 1 lb box first, then added another 1/2 cup after adding the caramel and milk...the original recipes says to add all sugar first and then add caramel and milk.) Frosting will be pretty thick, I added a splash of milk next, then add in the salted caramel sauce and mix well. Add milk, or more milk, if needed to thin out. Then frost those cupcakes & cake and drizzle caramel on top; sprinkle some more sea salt on top if you want. Then, I added some candy corn since these are for the preschool pumpkin patch family outing tonight. ENJOY!!

The one thing I didn't do but wish I had is filled the cupcakes w/ a little a caramel or bake them with a rolo or some caramel candy in the middle - adds a little something extra and brings the flavors together more.

WARNING - if you like caramel - OMG!! IF you are not a huge fan of caramel, don't make these ;)

Wednesday, October 3, 2012

Halloween Scotcheroo Treats

This is a new version of your Rice Krispie Treat without the messy marshmallows. AND, it works awesome in all Demarle products - flexipat, any mold, any flexipan tray - the possibilities are endless and just in time for some  fun and yummy halloween themed treats!
(I tried these at a Demarle team training last night thanks to Maxine! She brought them to share along with the recipe ripped out of a magazine, so I'm not quite sure where the recipe originated and cannot give credit where credit is due, sorry!)

  • 1 cup Karo Light Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 1/2 cups butterscotch chips
  • candies for decorating
  • frosting OR melted chocolate for decorating
1. cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated. OR, better yet - do this all in your Large Round Mold in the microwave and don't deal with the mess on the stove in a pot. Follow the same steps but keep checking and stirring every 30-60 seconds.

2. Pour into the Flexipat, any Flexipan Mold or divide into any tray - above is a picture of them in the Medium Tartlet Tray.

3. Melt chocolate and butterscotch chips together in saucepan over low heat (or in microwave in small mold at 50% power), stirring constantly. Spread over cereal.

4. Cool at least 45 minutes, or until firm. If desired, pipe frosting to form Halloween shapes or words, use candies and frosting to create fun halloween shapes. The photo above uses candy corn, mini marshmallows (Jelly Bellys would also work well for eyes), maraschino cherries and cocount to create some bunnies or cats.