Post by Crystle on Feb 14, 2013 15:10:40 GMT -5
Toffee Crunch Cupcake with Salted Caramel Frosting
1 dark chocolate cake mix
3 eggs
1 cup half and half
1 tsp. vanilla extract
1 bag Heath candy bar crumbles
24 pieces large English Toffee (homemade is best)
1 recipe Salted Caramel Frosting (below)
Mix together chocolate cake mix, eggs, half and half, and vanilla until well combined. Scoop batter into paper liners until 3/4 full. Bake at 350 degrees for 15 minutes, until cake springs back when lightly touched. Remove from the oven and cool.
Frost cooled cupcakes with Salted Caramel Frosting, pressing small Heath crumbles around the paper liner, then top with a piece of English Toffee.
Salted Caramel Frosting
8 tablespooons (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tablespoons milk or cream
1/2 caramel sauce (I love Mrs. Richardson’s)
1/2 tsp. Kosher salt
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add
the sugar, 3 tablespoons milk (cream) caramel sauce, salt and vanilla extract. Beat frosting starting on
slow increasing your speed until frosting is nice and creamy. You can add up to 3 more tablespoons of milk (cream) if frosting to too thick
1 dark chocolate cake mix
3 eggs
1 cup half and half
1 tsp. vanilla extract
1 bag Heath candy bar crumbles
24 pieces large English Toffee (homemade is best)
1 recipe Salted Caramel Frosting (below)
Mix together chocolate cake mix, eggs, half and half, and vanilla until well combined. Scoop batter into paper liners until 3/4 full. Bake at 350 degrees for 15 minutes, until cake springs back when lightly touched. Remove from the oven and cool.
Frost cooled cupcakes with Salted Caramel Frosting, pressing small Heath crumbles around the paper liner, then top with a piece of English Toffee.
Salted Caramel Frosting
8 tablespooons (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tablespoons milk or cream
1/2 caramel sauce (I love Mrs. Richardson’s)
1/2 tsp. Kosher salt
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add
the sugar, 3 tablespoons milk (cream) caramel sauce, salt and vanilla extract. Beat frosting starting on
slow increasing your speed until frosting is nice and creamy. You can add up to 3 more tablespoons of milk (cream) if frosting to too thick
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