Prize winning caramel cupcakes

Print
Email
|

by SHANNON POWELL HART

WFAA

Posted on October 30, 2013 at 11:31 AM

Karo Syrup “Sweet-Treats for Sweet-Hearts” Contest
Grace Verkler of Wylie, 1st Place, 2013 State Fair of Texas

Caramel Cupcakes

Caramel Frosting:
1/4 cup water
1 1/2 cups sugar
1/2 cup Karo Light Corn Syrup
1 1/2 cups heavy cream
2 teaspoons vanilla
1 teaspoon salt
6 cups sifted powdered sugar
1 1/2 cups butter
1/4 cup cream

Cupcakes:
4 eggs
2 egg yolks
1 1/2 cups plain yogurt, divided
1 tablespoon vanilla
3 cups sifted flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter

For Caramel Frosting: Stir together water, sugar and Karo light corn syrup in sauce pan. Heat to a boil on medium high (not stirring) until it is a rich amber color. Remove from heat and add cream. Put back on low heat and stir until combined. Take off heat and add vanilla and salt. Allow to cool while baking cupcakes. When cupcakes are cooling, cream the powdered sugar and butter on high for two minutes, then add one cup of the caramel mixture. Mix until combined. Whisk in the cream. Frost the cupcakes and drizzle on the remaining caramel.

For Cupcakes: Whisk eggs, yolks, 1/2 cup yogurt and vanilla; set aside. In separate bowl blend flour, sugar, baking powder and salt. Add butter and rest of yogurt. Slowly add the egg mixture. Mix until just combined. Scoop into muffin liners and bake at 325 degrees F for 25 minutes or until the cake springs back when lightly touched. Let cupcakes cool and finish the frosting. 
 

Print
Email
|