Wednesday, January 19, 2011

Walnut and Caramel Cupcakes

I had a couple of things I need to bake on Sunday for a going away party at work on Monday.  After making the whoopie pies I was quite tired and didn't want to make too much mess.  I found a box of Butter Pecan cake mix and decided to doctor it up a bit.  The result was these awesome cupcake-muffins (I say muffins because there was no frosting on them) that were super moist and had sticky carmel parts in them which made them really difficult to stop eating.   Unfortunately there are no photos as they all were out of focus, next time I need to use a tripod.  But trust me they are worth making.

To make the cupcakes I took a box of Butter Pecan mix, added the ingredients on the back of the box plus a 1/2 cup of dulche de leche (you could also use caramel ice cream topping or something along those lines).  Once all incorporated fill your cupcake liners with the batter.

For the topping

1 cup chopped walnuts
2 tbsp. sugar
1/3 cup brown sugar
1/4 cup dulche de leche
2 tbsp. butter, cubed

Mix all of the ingredients together with hands to make sure all of the butter is incorporated.  Spoon about 1/2 tsp. on top of each cupcake.  Bake as instructed on the back of the box.  Let cool.  

The topping will sink to the bottom due to the extra liquid you added, I thought of using less water in the batter but the extra liquid made them so moist.  You can frost with cream cheese icing or top with some dulche de leche.  I found they were perfect with nothing on top but the choice is up to you.


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