Try this Ginger Caramel Cupcakes recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350. Line sixteen 2 1/2" muffin cups with foil liners. Coat lightly with cooking spray. For caramel: Place 1/3 cup water near the stove. Heat sugar and 2 tablespoons water in a small saucepan over medium high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during the last stage because sugar mixture will turn very quickly. Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at arms length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, return to heat if needed. Pour into 1 cup glass measuring cup. Add water to equal 3/4 cup if needed. Let stand until cooled to room temperature. Use 1/2 cup for batter and 1/4 cup for frosting. For batter: stir together flour, baking powder, baking soda, ginger, cinnamon and salt in a small bowl. Beat butter and sugar in another bowl until light and fluffy. Beat in egg and sour cream until blended. Alternately fold in flour mixture and 1/2 cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups. Bake in 350 oven for 25 minutes or until a wooden pick comes out clean. Cool in pan on a rack for 5 minutes. Remove cupcakes from pans; cool completely on wire rack. For frosting: beat butter in medium size bowl until smooth. Gradually beat in confectioners sugar and remaining 1/4 cup caramel mixture; beat 1 minutes or until creamy. Frost cupcakes. Posted to FOODWINE Digest 31 Jan 97 by Laura Hunter
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 16 | ||
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Calories: 903 | ||
Calories from Fat: 712 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.1g | 106 % | |
Saturated Fat 49.8g | 249 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 221.4mg | 68 % | |
Sodium 987.5mg | 34 % | |
Potassium 52.1mg | 1 % | |
Total Carbohydrate 50.7g | 15 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 50.4g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 903
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