Werther's Original Caramel Popcorn Cupcake

These little pieces of heaven are so decedent and rich, almost to good to eat, almost! lol  They have such a unique flavor and presentation as well with there gold and silver wrappers. I tried to mimic the look of the Werther's original creme caramel wrappers and my instincts was rite i love the way they turned out. When i was creating this cupcake i knew i wanted a batter that would stand up to the goodness and creaminess of the Werther's caramel so i choose a yellow cake batter that wasn't so sweet so it will compliment the caramel popcorn and Werther's quite well. Hope you guys enjoy them. This recipe was created and dedicated to one of my loyal follower on instagram =) @th3r3lm Thanks and continue the support. I'm opened to any recipe request i will try my best to create easy and delicious recipes for you guys.


{For the cake batter}

• 1/2 cup unsalted butter
• 1 cups sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon salt
• 3/4 cups milk
• 2 eggs
• 1 teaspoon vanilla extract

Beat the butter and sugar together until light and fluffy.
Sift the flour, baking powder and salt. Set aside.
Add half of the flour mixture then add half of the milk. Mix well.
Add the eggs and vanilla. Beat until well combined.
Add the remaining of flour and milk. Mix till batter is smooth. Do not over mix.

Bake in a preheated 375 degrees oven for 25 to 30 minutes for regular size cupcakes and for minis bake for 10 to 15 minutes.


{For the frosting}

• 1 stick butter unsalted 

• 2 cups powder sugar

• 2 tablespoon heavy cream 

• 1 teaspoon vanilla extract 

Beat the butter till light and fluffy.
Add the sugar, heavy cream and vanilla.
Beat for about 4 to 5 minutes.



{For the topping}

• crunch n' munch caramel popcorn 
• werther's caramel melted 

I decided to use a store bought caramel corn but you can make these completely from scratch by making  the caramel popcorn home made its very easy to make. I used the brand crunch n' munch  but there are a lot of different varieties out there for you. Just popped them on top of the frosted cupcakes and top with werther's caramel and your done. Ready to eat! NOTE: melt the caramel in the microwave in a heat proof bowl for about 15 minutes.

DULCE DE LECHE CUPCAKES

If you guys love caramel you will love these! the cake is light and fluffy i promise you is not like any other cake you've had before. I added the dulce de leche all throughout the cupcake making these delightful cupcakes a real treat for your sweet tooth. Lets get baking!

preheat oven to 350 degrees. Line baking pan with liners.

{For the cupcake}

• 1 stick butter. unsalted 
• 1 1/2 cups sugar 
• 2 tablespoons vanilla extract 
• 1/2 cup vegetable oil
• 3 eggs
• 1 1/4 cups milk
• 2 1/2 cups a/p flour 
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1 teaspoon salt 
• 1/2 cup dulce de leche. Homemade, recipe follows.    

Beat the butter till fluffy. Add the sugar, vanilla, oil and eggs one at a time beat for five minutes. Sift the flour, baking soda, baking powder and salt together. Alternate adding the flour mixture and milk. Making sure to end with milk. Don't over beat. Fill liners half of the way up. Bake for 30 to 35 minutes. Let cool and core the middle of each cupcake and fill with one teaspoon of dulce de leche.

{For the dulce de leche}

• 1 can condensed milk 

Remove the paper wrapper from the can. Place the can in a pot filled half of the way up with water. On high heat bring to a boil. Cover the pot and simmer on medium  heat for 3 hours, checking to make sure all the water does not evaporate if so add more water as needed. Remove from the pot and refrigerate till cold.

   

{For the frosting}

• 2 sticks butter. unsalted
• 2 cups powder sugar
• 1 teaspoon vanilla extract 
• 2 tablespoons dulce de leche

Beat the butter till light and fluffy add the rest of the ingredients, beat for about a minute or till well combined. Frost and drizzle with more dulce de leche. 

Chocolate Salted Caramel Cupcakes

This super delicious cupcake speaks for its self!! Starting from the chocolaty cupcakes enhanced with a hint of coffee and ending With the velvety caramel sauce and the airy butter cream topped with a pinch of sea salt, for a subtle taste yet it also helps with all of the sweetness all the other components add to the cupcakes.

This are the perfect combination, Add a scoop of vanilla ice cream and you've  got yourself a well rounded desert. I also find this desert great for a romantic party of two :) just add a dash or two of Bourbon or Hennessy to the caramel sauce and your partner will sure to be impress!! 

{For the cupcake}

• 1 1/2 cups a/p flour
• 2/3 cup cocoa powder (Hershey's brand preferred)
• 1 1/3 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs 
• 1/3 cup vegetable oil
• 2/3 cup milk
• 2/3 hot coffee 

Step.1

Sift the flour, coco powder,sugar, baking soda, baking powder and salt in a large bowl.

Step.2

Whisk in the vanilla, eggs one at a time, oil, milk and coffee making sure you add the hot coffee last. Mix well and pour in muffin tin lined with paper liners. Bake for 15 minutes in a 350 degrees preheated oven. 

{For the frosting}

• 2 sticks butter 
• 2 cups powder sugar 
• 1 tablespoon vanilla extract

Whip the butter till light and fluffy. Add the powder sugar and vanilla. Mix till well combined.

{For the caramel sauce}

• 1 cup sugar 
• 1/2 cup heavy cream
• 1/3 cup cold unsalted butter 
• 4 tablespoon water 
• 1/4 sea salt 

Step.1
Add the water and sugar to a heavy bottom sauce pan. Let the sugar dissolved and bubble till a golden brown.

Step.2
Add the butter and stir around till melted.

Step.3
Add the cream and mix for a few minutes. The sauce will have a very loose consistency as it gets cool it will get thicker. Store in a air tight container. Frost the cupcakes drizzle with sauce and top with a small pinch of sea salt. I also served mines with a good quality vanilla ice cream. enjoy.

Neon Paint Splatter Cupcakes

These cupcakes came out so much better than anticipated. I'm always looking for new whimsical recipes for my little toddler, so when i came across these very colorful cupcakes I had to make them for him. I was so drilled to see the smile in his face when he seen all the bright colors, made me so happy!! I got the idea from

one of  my favorite youtube channels. I changed  quite a bit for my liking. I made the batter from scratch and my icing colors came out a little different but you get the idea. Now lets get our aprons on and lets get baking!!

(for the cupcakes)

• 1 1/2 cups a/p flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoon butter
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 milk

(for the glaze)

• 1/2 dark chocolate
• 1 tablespoon heavy cream

(for the frosting)

• 2 sticks butter
• 2 cups powder sugar
• 1 teaspoon vanilla extract
• electric color gel. I used Duff Goldman color gel 

Preheat oven to 350 degrees. Line muffin pan with liners

Step.1
In a medium bowl sift the flour,baking powder and salt.

Step.2
In a large bowl beat the butter and sugar till light and fluffy.

Step.3
Add the egg one at a time, and the vanilla. Add the milk and flour taking turns one third at a time, till mixed well.

step.4
Divide the batter in six bowls and color. spoon one color at a time till you have one third of the way up of batter in each.

Step.5
Bake cupcakes for 15 to 20 minutes. let cool.

Step.6
In a small heat proof bowl mix the chocolate and cream melt in the microwave for 30 seconds or till melted.
Dip each cupcake in the chocolate. Set aside.

Step.7
Mix butter, powder sugar and vanilla till well blended.

Step.8
In six bowls separate frosting in equal amounts and color your frosting to your liking. note. save some to splatter on top for that paint splatter look. Have fun :)

The Ultimate S'more Cupcake

I am so excited to share this cupcake recipe with you guys!I felt like such a kid today while making these cupcakes. There not exactly the classic s'more, I've always been fascinated by odd combinations that work great together, and this cupcake is the perfect example. I added a bit of cayenne pepper for that little hint of spice, and coffee to enhance the luscious chocolate and I also went over the edge and added coconut flakes and cream all throughout the cupcake including the crust making these babies THE ULTIMATE S'MORE CUPCAKE! Fire up your ovens and lets get baking! :)


{For the crust}

• 1 1/2 cups finely crushed graham crackers 
• 1/3 teaspoon salt
• 1/3 cup coconut flakes  
• 2 tablespoon coconut oil melted 
• 2 tablespoon coconut cream

Preheat oven to 350 degrees and line your cupcake tin with liners. Mix all of the crust ingredients together till it feels like wet sand and place one tablespoon or so in your paper liners, and press them down. I used nut cups from bakeitpretty. Bake the crust for six minutes. remove from oven, set aside.

 

{For the cupcake}

• 1 cup sugar
• 1 cup a/p flour
• 3/4 cups coco powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1/2 cup milk
• 1/4 vegetable oil
• 1 teaspoon vanilla
• 1/2 cup hot brewed espresso/strong coffee 

Step.1
Sift the sugar, flour, coco, baking soda, baking powder, salt and cayenne pepper on a large bowl.

Step.2
Add the egg, milk and vanilla. Mix till well combined. Add hot espresso or coffee

Step.3
Spoon a third of the way up the liners and bake for 18 to 20 minutes. let them cool.


{For the filling}

• 1/2 cup semi-sweet chocolate chips melted
• 4 tablespoons coconut cream 

Mix till well combined. Core the center of each cupcake and fill them with one table spoon each.


{for the frosting}

• 2 sticks butter
• 2 cup powder sugar 
• 1 teaspoon vanilla extract 

{For the topping}

• 36 mini marshmallow 
• 12 toothpicks 
• 1 package Hershey's bar  

Frost each cupcake and garnish  with tooth pick with three mini marshmallows and a  Hershey's square. Roast the skewered marshmallows with a torch before placing them into the cupcakes. Enjoy. Hope you guys loved them as much as my family and I did!

Lemony Blueberry Cupcake

These very moist lemon cupcakes are loaded with fresh blueberries and topped with a simple yet decadent lemony cream cheese frosting. This recipe came to me when I took a trip to the fruit market, my favorite place in the world! It's like a candy shop for chefs but instead of candy its fresh fruits and vegetables, specially this time of year the market is blooming with beautiful berries. As I'm looking around my local market for inspiration for my next concoction my eyes was immediately capture by these beautiful velvet-blue berries, in that moment I knew I had to bake with these little beauties, and so I did! Lets get to baking :)

{for the cupcakes}

• 3 1/2 cups a/p flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks butter
• 2 cups sugar 
• 3 eggs 
• 1 teaspoon vanilla extract
• zest of 1 lemon + juice 
• 1 1/2 cups sour cream
• 1 small container fresh blueberries

{for the frosting}

• 8 ounces cream cheese
• 1 stick butter
• 1 teaspoon vanilla extract 
• juice and zest of 1 lemon +extra zest for topping 
• 2 1/2 to 3 cups sugar

Preheat your oven to 350 degrees. Line cupcake tin with liners or in my case I used paper cups on cookie sheet. I got them from bakeitpretty

Step.1

Sift the flour, soda and salt together in a bowl. Set aside 

Step.2

Add the butter and sugar to a mixing bowl cream until light and fluffy. Add the eggs one at a time and mix 

thoroughly. Add the vanilla and lemon zest + juice and mix to combine.

Step.3

Add the dry mixture in three parts alternating with sour cream, ending with dry mixture.

Step.4

Stir in the blueberries. fill the prepared tins or cups with batter two-thirds of the way full and bake 16 to 20 minutes. cool. 

Step.5 

For the frosting cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add  the powder sugar gradually until well combined.

Step.6

Frost the cupcakes and top with a blueberry and lemon zest and  enjoy these fresh light delights. yumm!

                                                                                                                                                                                                                                                                                                                                                                                                                                                              

Strawberry Red Velvet

My first blog post ...  how exciting is this, and of course I had to start with my old time favorite the classic red velvet with a little twist. Although I can't take all the credit for it, I came across this yummy recipe from YouTube and the twist of fresh strawberries came from my friend and her genius cravings lol. Well what are you waiting for, put on your apron and lets get baking! :)        

             

What You'll Need:

{Cupcakes}

• 12 tablespoon unsalted butter
• 1 3/4 cup sugar
• 2 eggs
• 2 1/2 tablespoon coco powder
• 4 tablespoon red food color
• 1 teaspoon vanilla
• 1 1/2 cup milk
• 1 teaspoon salt
• 3 1/4 cup flour sifted
• 1 1/2 teaspoon distilled vinegar
• 1 1/2 teaspoon baking powder

{Frosting}

• 6 ounce cream cheese
• 4 tablespoon unsalted butter
• 1 teaspoon vanilla
• 2 1/2 cup powder sugar

{Topping}

• 1 cup chopped strawberries 
• 1 tablespoon sugar
• 1 teaspoon lemon juice 

Preheat your oven to 350 degrees and line your cupcake pan with wrappers. 

Step.1

Beat the butter and sugar till light and fluffy, add the eggs one at a time till well combined.

Step.2

In a separate bowl, combine the coco powder, food color and vanilla making a paste, add to the batter.

Step.3

Add the salt to the milk.

Step.4

Add the milk and flour a third at a time of each ending with milk.

Step.5

In a separate bowl, combine the vinegar and baking powder quickly add the mixture to the batter scoop the batter in liners.

Step.6

Bake for 18 to 20 minutes, to test the cupcakes place a toothpick in the center of the cupcake, if it comes out clean they are done.

Step.7

In a medium size bowl mix the strawberries, sugar, and lemon juice, set aside.

Step.8

In your mixer, with paddle attachment, mix the cream cheese and butter. Add the vanilla, add  the sugar at a very low speed till well combined. Frost the cupcakes and topped with strawberries. Enjoy!