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Wednesday, June 13, 2012

Caramel Macchiato Cupcakes

As promised the recipe for the Caramel Macchiato Cupcakes!  The Vanilla Coffee cake was absolutely perfect and the light and fluffy Vanilla Bean Whipped Cream Frosting was simple and delicious.

Caramel Macchiato Cupcakes
Makes 12 Cupcakes

1 1/2 Cups Flour
1 Cups Homemade Vanilla Sugar
1 1/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Eggs
2 Teaspoons Vanilla Bean Paste
1/2 Cup Oil
1/2 Cup Milk
4 Tablespoons Instant Coffee

1.  Preheat oven to 350 degrees
2.  Line your cupcake pan with cupcake liners, grease proof liners work best and retain the color of the liners
2.  In a large mixing bowl sift together dry ingredients
3.  Add egg, milk, oil and vanilla, beat on medium speed for 2 minutes
4.Stir in the instant coffee until coffee is almost dissolved. Your batter should be a light brown color with specks of coffee.
5.  With a small ice cream scoop fill your cupcake liners to approximately 2/3 full, about one slightly over filled scoop
6.  Place cupcakes in your preheated oven and bake for approximately 12-15 minutes Gently insert a toothpick into one of your cupcakes, if it comes out clean they're done
7.  Allow cupcakes to cool completely before decorating

Caramel Sauce 

1 Cup Vanilla Sugar
1/2 Cup Water
6 Tablespoons Butter
1/2 Cup Heavy Whipping Cream, warmed


1.  In a large saucepan on medium high heat add sugar and water and stir vigorously.  Keep stirring until the sugar starts to boil, then stop.  You can gently swirl the sugar so it does not burn, but do not stir it.
2.  When the sugar turns a rich golden color add your butter and stir until butter is completely melted.
3.  Remove from heat and whisk in the warmed heavy whipping cream.
4.  Pour caramel into an air tight container and store in the refrigerator.
5.  Allow caramel sauce to cool before filling cupcakes.
Making caramel sauce is really easy, but does require your full attention.  It should take about 10 - 15 minutes to make.

Vanilla Bean Whipped Cream Frosting

1 Cup Heavy Whipping Cream
2 Tablespoons Powdered Sugar
2 Teaspoons Vanilla Bean Paste 


1.  Chill a metal mixing bowl in the refrigerator for 15 minutes.
2. Remove your chilled bowl and add the cream, sugar and vanilla.
3.  Whisk ingredients on high until stiff peaks are formed.
4. Use frosting immediately. 

Cupcake Assembly
1.  After cupcakes have cooled completely make a small well in the center of your cupcake.  I use the small end of a melon baller.
2.  Fill the well with the cooled caramel sauce.  It's okay if you over fill it a little, some of the caramel sauce will soak into the cupcake.
3.  Fill a piping bag fitted with your favorite piping tip (I used a large French Tip) with the Vanilla Bean Whipped Cream Frosting and pipe onto the cupcakes.
4.  Finish cupcakes with sanding sugar, nonpareils or disco dust.  I used a gold sanding sugar.

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