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Sunday, August 29, 2010

A New Cupcake Creation

O.k I scurried to try to enter Hoosier Homemades last week of the Cupcake Challenge!  This week for their monthly summertime theme, involves the use of candy.  Rules are to create a cupcake and use candy in any form, any way!  And I badly want to win the BIG prize.  Of course I would love to win anything, but most of all, I wanted to create a yummy mouthwatering, comeback for more cupcake.  And I did.  According to my husband "It's the best cupcake I ever ate"  and 5 minutes later when he was going back for another, "No wait, it's the best THING, I ever ate."  I wasn't for sure what I was going to make.  I first thought of using peanut M&Ms, but when I got to the store I saw the caramels.  I used to get into trouble for eating so many caramels when I was little!  So I snatched the bag up and made my decision!

So if you would like the recipe, here it is!  Share the yumth!

Decadant Indulgence

1 box Duncan Hines Devils Food cake mix
3 eggs
1/2 cup oil
1 1/3 cup water
30 caramels (i used generic chocolate covered caramels)
1/4 cup cocoa roasted almonds, chopped

1/2 cup butter, softened
1/3 cup vegetable shortening
1/2 tsp almond extract
1/2 tsp vanilla extract
3 tbs Smuckers butterscotch caramel ice cream topping
2-3 tbs milk
3 1/2 cups powder sugar

Preheat oven to 350 degrees.  In a mixxing bowl, combine mix, oil, eggs, water.  Mix until combined at low-medium speed for 30 seconds.  Then increase to med-high speed for 2 minutes.  Scoop batter into muffin tins 1/3 full.  Place a caramel in the middle of the batter.  Then top with batter until tins are 2/3 full.  Sprinkle on chopped almonds, reserving some for frosting.  Bake 19 minutes, or until toothpick in center comes clean.  Cool on wire racks. Makes 24.

For frosting, mix butter, shortening, almond and vanilla extracts and Smuckers topping until all combined and creamy.  Add in powder sugar 1 cup at a time until combined.  If mixture becomes too thick, add in 1 tbs of milk at a time until desired consistancy and all powder sugar is incorporated.  Frost each cupcake and sprinkle remainder of chopped almonds on top.  Slice remaining caramels and place 1 slice on each cupcake as a garnish.

Enjoy!  I guarantee you cant eat just one!  Better to make a double batch and share with friends.  It will give you a reason to enjoy them even longer!

Visit all of the wonderful cupcake creations at and enjoy!

1 comment:

  1. Thanks so much for joining in the fun on Cupcake Tuesday and the Challenge. Sorry, I missed your entry, I saw you entered (in my email) but couldn't find it on the linky.
    They look yummy! I'd be going back for more too :-)