Caramel Filled Cupcakes W/ Salted Caramel Frosting
Kimmi Knippel (Sweet_Memories)
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- 3/4 c
- caramel ice cream topping
- 2 c
- confectioners' sugar, siffted
- 2 Tbsp
- butter, room temperature
- 1 x large
- 1/4 tsp
- homemade or boxed white or vanilla cake mix made into cupcakes
- caramel ice cream topping, warmed
- coarse salt
In large bowl, beat caramel sauce, sugar, butter, egg & salt on medium high speed until thick & creamy, about 2 - 3 minutes.
Bake as directed on package. Cool.
Poke each cupcake about 15 times with skewer or kabob & drizzle 1 1/2 Tbsp caramel sauce over each cupcake top. Let cool.
Top each cupcake with 2 rounded Tbsp of frosting & sprinkle with coarse grain salt.