Caramel-Filled Cupcakes

Caramel-Filled Cupcakes
National Caramel Day

CINCINNATI, OH (FOX19) - Baking temp: 350

Time: 50-55 minutes

24 cupcakes

Make 24 yellow cupcakes. Boxed mix is fine.

Caramel Filling

20 unwrapped Goetez ‘sBull’s-eye Caramels

2 Tablespoons dark corn syrup

1 Tablespoon evaporated milk

1 tsp vanilla extract

1/8 tsp salt

Topping:

Vanilla Frosting (store-bought) OR:

2 sticks softened butter

5-6 cups confectioner’s sugar

½ teaspoon salt

1-2 Tablespoon heavy whipping cream- more or less to reach desired consistency.

1 tsp vanilla extract

Prepared Caramel Corn

Step 1: prepare cupcakes, let cool.

Step 2: In a small, non-stick skillet, add corn syrup, evaporated milk and salt. Add the unwrapped Goetze’s Bulls-Eye caramels. On low heat, begin to melt the candies. Stir often. Once caramels are melted, remove from heat to cool. If mixture is too thick, add 1-3 tablespoons of evaporated milk to thin.

Step 3: Using an apple corer, remove a small amount of cake from the center of each cupcake.

Step 4: Fill a piping bag with the cooled caramel sauce. Fill each cupcake with 1-2 teaspoons of caramel sauce.

Step 5: Make Frosting: Beat the butter on high for 3-4 minutes. Slowly add the sugar, salt and vanilla. Thin the frosting with the heavy cream. Frost cupcakes with vanilla frosting add caramel corn to the top of each cupcake and drizzle with extra caramel sauce.

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