Baker’s Recipe: Spice Cupcakes with Caramel Frosting

In honor of my friend Bruce’s birthday, he requested a batch of spice cupcakes for his birthday cupcakes. As someone who is always willing to try something new, I tackled this quasi-gingerbread cake and gave them their own kick by topping them off with a caramel frosting.

Spice Cupcakes with Caramel Frosting
Makes about 18 cupcakes or 48 mini cupcakes

Ingredients
¾ cup of vegetable oil
1 cup of brown sugar
1/4 cup of sugar
3 tablespoons of molasses
1 tablespoon of vanilla extract
3 medium eggs
1 and 1/2 cups of flour
1 tablespoon of baking powder
1 teaspoon of ginger
1 teaspoon of cinnamon
½ teaspoon of ground nutmeg
½ teaspoon of ground allspice
½ teaspoon of ground cloves
¼ teaspoon of salt

Equipment
Measuring tools
Mixer
Mixing spoon
Sifter
Mixing bowl
Grater
Baking tray
Tray liners

Directions
Preheat the oven to 350 degrees.

Beat together the sugars, oil, molasses and vanilla extract until smooth. In a separate bowl, sift together the flour, baking powder, ginger, cinnamon, nutmeg, allspice, cloves and salt and set aside.

Add the eggs one at a time to the mixture of sugars and oil, allowing each of them to fully incorporate. Once combined, slowly add in the sifted flour blend and beat until the batter of smooth.

Divide the batter evenly among the lined cupcake tray. Bake in the oven for 14-17 minutes for miniature cupcakes and 18-23 minutes for full sized cupcakes. If you want to adapt the recipe for baking an actual spice cake, the cake would need to bake for 30-40 minutes.

To test and see if your goods are fully baked, insert a clean toothpick into the center and remove it. If it comes out clean, the cake is done. Once done, set aside and allow them to cool.

Caramel Frosting

Ingredients
4 + 1 tablespoons of butter, softened
2 tablespoons of milk
1 tablespoon of vanilla extract
24 soft caramel candies
About 2 cups of powdered sugar

Equipment
Sauce pan
Mixing bowl
Measuring tools
Electric mixer
Frosting bag
Squeeze bottle

Directions
Over a low to medium heat, melt 1 tablespoon of butter, the caramel candies, vanilla extract and milk together by stirring constantly until smooth. Once fully incorporated together, pour the mixture into an uncovered squeeze bottle and allow to cool.

In your mixing bowl, cream together the butter and about a quarter cup of the caramel sauce until smooth. Add in the powdered sugar while constantly mixing until the frosting is to your desired sweetness. If the mixture feels too soft, add in more sugar. If it feels too dry, add in a dash of cream until it reaches your desired consistency.

Fill a frosting bag and top the now cooled cupcakes. Once the cupcakes are frosted, drizzle the remaining caramel sauce on top of them.