Ginger Caramel Cupcakes Recipes

Steps:

• Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
• In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
• Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
• Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

Steps:

• Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
• For the caramel: Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, about 3 or 4 minutes.
• Swirl pan constantly as mixture starts to turn golden in color.
• When the mixture turns amber, sugar is dissolved and it starts to smoke, remove from the heat. (Take care during this step as it can scorch very easily).
• VERY carefully, add 1/3 cup of water in three additions to the saucepan, holding pan at arm's length to avoid spattering; stir until caramel is dissolved.
• Pour into a 1-cup glass measuring cup; you should have 3/4 cup. If you don't, add enough water to bring the measurement up.
• Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
• For the batter: sift dry ingredients into a bowl.
• Beat butter and sugar together until fluffy, about one minute.
• Beat in egg and sour cream until well blended.
• Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
• Spoon into muffin cups.
• Bake for 25 minutes or until cakes test done.
• Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
• For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
• Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.

Steps:

• Preheat oven to 350°F; grease or line 12 muffin cups and set aside.
• Prepare gingerbread mix according to package directions, using lukewarm water and egg. Divide batter evenly among muffin cups.
• Bake for 18-20 minutes or until a wooden toothpick inserted comes out clean.
• Let cool completely, mix together vanilla frosting and ginger.
• When cupcakes are cool, frost with frosting and sprinkle with toffee baking bits.
• Just before serving heat up caramel sauce in saucepan. Place half of gingerbread cookie on top each cupcake and drizzle with caramel sauce.