Hello! Ever since I started this cupcake club, I
have wanted to make Caramel Frappuccino cupcakes. However things kept coming up or I would find
something better. Since I wasn’t really
sure what to make and there were no holidays I figured Caramel Frappuccino
cupcakes it is. Also, it was really nice
this weekend and Frappuccinos are such a nice refreshing summer beverage.
I should
also let all my followers know, that my co-workers took me out for a graduation
celebration lunch and got me an awesome present. This awesome present was a box filled with
tons of cupcakes supplies. So be
prepared to see some new tools or special things in future weeks! J
Here is the best photo I could take of everything, as it was a lot:
I got the
original recipe from: http://www.ericasweettooth.com/2010/09/caramel-frappucino-cupcakes.html
Caramel Frappuccino Cupcakes:
Yields 18
cupcakes:
Cupcakes
1 & ¾
cups all-purpose flour
2 cups
sugar
¾ cups
cocoa powder
2 tsp
baking soda
1 tsp
baking powder
1 tsp salt
1 cup
buttermilk
½ cup
vegetable oil
3 large
eggs, room temperature
1 tsp
vanilla extract
1 cup
freshly brewed dark blend coffee
Preheat
the oven to 350 degrees. Line a 2 cupcake
tins with 18 cupcake liners. In a medium
sized bowl, mixed together flour, sugar, cocoa, baking soda, baking powder, and
salt; and set aside.
Brew the
coffee and set aside.
Using an
electric mixture, beat the buttermilk, oil, eggs, and vanilla together on
medium speed until well combined. With
the mixer on slow speed, add the dry ingredients in 3 batches, mixing until
only just incorporated. Add the coffee
and stir until combined, scraping the bottom of the bowl with a rubber spatula.
*Please note this is a very liquidly batter but they come out very moist!
Fill the
cupcake lines ¾ full and bake for 14-16 minutes, or until a cake tester comes
out clean. Cool for 5 to 10 minutes in
pan and then transfer cupcakes to a cooling rack until completely cooled.
Caramel
Filling:
1 Bottle
of Carmel Ice Cream Topping
*I was
lazy and used Carmel sauce in the fridge from a previous recipe. I would recommend making a homemade caramel
sauce and not using caramel sauce.
Unless short on time or going to eat right away, as it will all
eventually seep through the cupcake and cupcake liner.
Using a
cupcake corer, core your cupcakes. Fill
with caramel and replace with the slice of cake you cored out. If there is extra, set aside to save and
drizzle on top of the frosting.
Whipped Cream Frosting
2 cups
heavy cream
¼ cup
granulated sugar
1 tsp
vanilla
Chill your
whisk attachment and bowl before whipping the cream. For faster results, stick it in the
freezer. Having a cold whisk and bowl
will help whip the cream faster.
Beat the
heavy cream on high speed until stiff peaks form. Add the sugar and vanilla and beat further
until incorporated.
Place
frosting in a piping bag with a large round tip and decorate cupcakes as
desired.
These
cupcakes were very moist and delicious.
I heave learned that the more liquid the batter, the more moist the
cupcakes will be. The heavier the batter
the more dense and heavy the cupcakes will be.
Love
always, Aloterella :)
