Ginger Caramel Cupcakes Recipes

CARAMEL GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.

GINGER CARAMEL CUPCAKES

Steps:

• Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
• For the caramel: Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, about 3 or 4 minutes.
• Swirl pan constantly as mixture starts to turn golden in color.
• When the mixture turns amber, sugar is dissolved and it starts to smoke, remove from the heat. (Take care during this step as it can scorch very easily).
• VERY carefully, add 1/3 cup of water in three additions to the saucepan, holding pan at arm's length to avoid spattering; stir until caramel is dissolved.
• Pour into a 1-cup glass measuring cup; you should have 3/4 cup. If you don't, add enough water to bring the measurement up.
• Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
• For the batter: sift dry ingredients into a bowl.
• Beat butter and sugar together until fluffy, about one minute.
• Beat in egg and sour cream until well blended.
• Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
• Spoon into muffin cups.
• Bake for 25 minutes or until cakes test done.
• Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
• For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
• Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.