Caramel Corn Milk (you will need this in both recipes)
3 cups whole milk
3 cups crushed caramel corn (homemade or store bought)
Bring 1 ½ cups milk and caramel corn to a simmer in a medium saucepan over medium heat. Once milk starts to bubble take off of heat and let sit for 30 minutes.
Add remaining milk and place in fridge for 24 hours.
Remove from fridge and run milk through a strainer. Discard caramel corn.
3 cups whole milk
3 cups crushed caramel corn (homemade or store bought)
Bring 1 ½ cups milk and caramel corn to a simmer in a medium saucepan over medium heat. Once milk starts to bubble take off of heat and let sit for 30 minutes.
Add remaining milk and place in fridge for 24 hours.
Remove from fridge and run milk through a strainer. Discard caramel corn.
Caramel Corn Infused Devil’s Food Cake
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
12 TBSP unsalted butter, at room temperature
2 cups firmly packed light brown sugar
3 large eggs, separated, at room temperature
9 ounces unsweetened chocolate, melted (use a double boiler)
*2 cups caramel corn milk
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease and lightly flour two muffin pans (hold 12 cupcakes each)
In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.
In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the caramel corn milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
In a separate small bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter. Divide the batter among the prepared pans.
3 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
12 TBSP unsalted butter, at room temperature
2 cups firmly packed light brown sugar
3 large eggs, separated, at room temperature
9 ounces unsweetened chocolate, melted (use a double boiler)
*2 cups caramel corn milk
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees F. Grease and lightly flour two muffin pans (hold 12 cupcakes each)
In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy, about 3 minutes.
In a separate small bowl, beat the egg yolks until thick and lemon-colored, about 2 minutes. Add the beaten yolks to the butter mixture and beat well. Add the chocolate, mixing until well incorporated. Add the dry ingredients in three parts, alternating with the caramel corn milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
In a separate small bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into the batter. Divide the batter among the prepared pans.
Bake for 20-22 minutes, or until cupcakes spring back when you touch them. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. Frost and top with extra caramel corn if desired.
Caramel-Caramel Corn Buttercream Frosting
1 cup unsalted butter, at room temperature
½ cup prepared caramel sauce (can be store bought)
6 cups powdered sugar
1/2 cup caramel corn milk
1 tsp. vanilla extract
½ cup prepared caramel sauce (can be store bought)
6 cups powdered sugar
1/2 cup caramel corn milk
1 tsp. vanilla extract
Place the butter and caramel sauce in a large mixing bowl. Beat on medium speed for about 2 minutes, until thoroughly combined.
Add 4 cups of the sugar and then the caramel corn milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Add 4 cups of the sugar and then the caramel corn milk and vanilla.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
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