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Tuesday, April 29, 2008

Caramel-Covered Tea Cakes

Caramel-Covered Tea Cakes are the winner with 117 votes! (The other two were tied with 98 votes each.) These little babies are sweet! I mean literally tooth-achingly sweet. The cupcakes are delicious. It's a great yellow cake recipe. But the caramel frosting is a bit too much. If I did this over again, I'd make regular sized cupcakes and just spoon a bit of caramel over each one. Dipping them in it was WAY too sweet. However, someone in my house loves them because this morning more than half of them are already gone!
Cupcake hardwareCupcake software bright yellow batter in a matching bowl! Oops, I was supposed to get 21...They spread out like little mushrooms...
Oh well, here they are cooling upside down. ingredients for caramel coatingbutter, brown sugar, evap. milk, saltboil until it reaches the "soft ball" stage after stirring in vanilla and sour cream... dipping them in the caramel (I tried a few methods before settling on this one.) Tada! Yum, but TOOTHACHE!!
Recipe from Cupcakes! by Elinor Klivans.

Easy-Mix Yellow Cupcakes
Supposed to make 21, I got 16

½ cup + 2 Tbsp unbleached all-purpose flour
¼ tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1 large egg
½ cup sugar
¼ cup canola or corn oil
½ tsp vanilla extract (I used vanilla butter nut flavoring [found it at Kroger])
¼ cup sour cream

1. Position a rack in the middle of the oven. Preheat the oven to 350 F. Spray two 12-cup mini-muffin pans or one 24 cup mini-muffin pan with nonstick spray.
2. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the egg and sugar until thickened and lightened to a cream color, about 2 minutes.
4. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the bat­ter is smooth.
5. Spoon a slightly rounded tablespoon of batter into each of the sprayed cups filling them 2/3 full. Bake just until the tops feel firm, the edges have browned lightly, and a toothpick inserted in the center comes out clean, 12-14 minutes. Cool the cupcakes for 5 minutes in the pans on wire racks. Remove cupcakes from pans onto wire racks and cool completely. While cupcakes are cooling, make caramel frosting.

Caramel Frosting (also halved)
¼ cup (½ stick) unsalted butter
1 cup + 2 Tbsp packed light brown sugar
1/3 cup evaporated milk
a pinch of salt
½ tsp vanilla extract
2 Tbsp sour cream

1. Melt the butter in a large saucepan over medium heat. Stir in the brown sugar, evaporated milk, and salt, increase the heat to medium-high, and bring the mixture to a full boil that cannot be stirred down. Boil, stirring often with a wooden spoon, until the mixture measures 234°F on a candy thermometer, about 6 minutes. Immediately remove the pan from the heat and let the caramel sit for 5 minutes.
2. Scrape the caramel into a large bowl, and whisk in the vanilla and sour cream. At first the caramel may seem firm and sugary, but as you keep whisking, it will become smooth and creamy.
3. Spear the top of each cup­cake with a fork and dip it in the warm frosting (I just held each cupcake with 2 forks), covering the bottom and sides, then let any excess frosting drip back into the bowl and replace the cupcakes, top side down, on the wire rack. (About halfway through you might need to microwave the caramel for about 10 seconds to thin it out again.) Let the cupcakes sit until the frosting is firm, about 30 minutes.
The cupcakes can be covered and stored at room temperature for up to 2 days. The frosting will lose some of its shine overnight, but it will remain soft and creamy.


Overall rating on a scale of 1-5
Moistness: 4
Tenderness: 4
Frosting: 3

16 comments:

Mara said...

i have been checking your blog to see if you have put up your Hero entry yet. do people typically wait til after the 30th to post? i am the dork who put mine up last nite.

anyway, these look TASTY but i could see insta-toothache. you could also use the caramel to fill the cuppies after..yummy.

i am def going to save that yellow cake recipe to try. anything like betty crocker box mix..i know, sacrilege but i was raised on it!

Sara said...

Yum, these look absolutely amazing! I am definitely one of those sweet tooth types so I think I would love these! I will have to try them soon.

LiTtLe ChEfFo said...

waaaaaaa i am so in love with all your cupcakes .....they looks so yummy...i think i could get fatter and fatter only by looking the pictures of your cupcakes :p LOL......
oyah...thank you so so much for the comment .....hihihi
well i got the effect by putting and filling the piping bags with 2 different color of buttercream....pipe it until you get the effect than you start on your cupcakes....that's my first time actually.....hihihi
try and tell me how it goes :)
LOVE YOUR CUPCAKES......

maybelles mom said...

caramel frosting is our favorite. I usually make a 4 layered caramel cake each thanksgiving, but maybe this year I will do cupcakes.

CB said...

I lurve caramel. Mmmmm....

Janna said...

Thanks for the tips on the flavorless red coloring. I will have to check it out.

My husband would love these. He is a caramel man fo sho.

Eunice said...

i'm putting myself on a strict cupcake diet from now on. CYBER DIET! MAN i could gain a few pounds looking at all this great stuff and feeling the sugar level! hahahah then i probably could go look at some exercise pictures and feel the sweat! LOL

Marq said...

Oooohhh, my teeth hurt just from LOOKING at these! lol


I <3 your cupcake creativity!

CupcakeLady said...

I bet those cupcakes are very, very sweet. Makes me get a toothache just reading it. Oh, thanks for the comment on my blog. I am originally from Hampton Roads area in va.

dlb said...

wow... those DO look sweet. but i love how the whole thing is dipped... cute and neat!

shannie cakes said...

yum! i wonder what i can use instead of evaporated milk? maybe ill try that carmel sauce with soy milk powder or something. is evaporated milk a powder?

and to discuss wedding cake-- it was my biggest concern with our wedding, we tried like... 9 bakeries. i wanted the best buttercream out there. our cake was delish, and happily the last non-vegan thing i ever ate. amaretto cream <3 and it had david bowie lyrics on it 'cuz i'm a freak haha

Hendria said...

mmmmmmm look great.... :) I have not really ever made cupcakes before..always thought they were to much work...but I really like them...nice little snack... :)

Hendria said...

to add to my comment...before...
I in my many years of baking...never really made cupcakes because I felt they were to much work.....but in reading your blog and seeing how cool they are .... I have tried them now...and fell they are a nice snack.... does that make a bit more sense..... :)

Private Chef said...

enjoying the blog now! Glad i found it! Happy cooking!

Steph said...

I would have prolly just dipped the top of them into the carmel. That way it wouldn't be too overwhelming.

Anonymous said...

Hi!what I can use instead of evaporated milk and sour cream?