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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 328.9
  • Total Fat: 9.4 g
  • Cholesterol: 50.3 mg
  • Sodium: 206.0 mg
  • Total Carbs: 67.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.3 g

View full nutritional breakdown of Caramel Cupcakes with Caramel Icing calories by ingredient
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Caramel Cupcakes with Caramel Icing

Submitted by: SUPERMOM72

Introduction

During my married life, I have been trying to find "the" caramel icing that my husband's grandmother made when he was a kid. The ingredients listed are what is in the original cake and icing recipes. During my married life, I have been trying to find "the" caramel icing that my husband's grandmother made when he was a kid. The ingredients listed are what is in the original cake and icing recipes.
Number of Servings: 20

Ingredients

    CAKE:
    3/4 stick butter
    2 c. brown sugar (I packed my sugar)
    2 eggs, whites/yolks separated
    2 1/2 c. flour (all purpose)
    2 tsp. baking powder
    1 tsp. baking soda
    1 c. sour milk (I used buttermilk)

    ICING:
    2 1/2 c. sugar
    1 egg, slightly beaten
    1 stick butter
    3/4 c. milk
    1 tsp vanilla

Directions

*Preheat oven to 375* F

CAKE:
1. Cream butter, sugar and egg yolks.
2. Add dry ingredients (I sifted together) alternately with milk.
3. Beat egg whites and fold into batter.
4. Pour into greased pan (or muffin tin lined with cupcake wrappers) and bake 40 minutes

ICING (Prepare 20 minutes into baking time):

1. Melt 1/2 cup sugar in iron skillet slowly until brown and runny.
2. Mix egg, butter, and remaining sugar with milk in large saucepan. Cook over low heat until butter melts.
3. Turn heat to medium and add browned sugar. (To prevent "seizing," temper the browned sugar - add some of the milk mixture to the sugar and stir; then add to the rest of the milk mixture.)
4. Cook to softball stage (238* F). Remove from heat, cool slightly and add vanilla.
5. Beat until spreading consistency. If icing gets too thick, add a little cream (I used milk.) Sufficient for a two layer cake.

Serving Size: makes roughly 20 cupcakes or 1 cake (8 servings)

Number of Servings: 20

Recipe submitted by SparkPeople user SUPERMOM72.





TAGS:  Desserts |

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