Dessert

Caramel Cupcakes with Caramel Icing is for Dessert.

Caramel Cupcakes with Caramel Icing takes 20 minutes to prepare.

Caramel Cupcakes with Caramel Icing takes 40 minutes to cook.

Caramel Cupcakes with Caramel Icing makes 20 servings.

The ingredients for Caramel Cupcakes with Caramel Icing are:

CAKE:
3/4 stick butter
2 c. brown sugar (I packed my sugar)
2 eggs, whites/yolks separated
2 1/2 c. flour (all purpose)
2 tsp. baking powder
1 tsp. baking soda
1 c. sour milk (I used buttermilk)

ICING:
2 1/2 c. sugar
1 egg, slightly beaten
1 stick butter
3/4 c. milk
1 tsp vanilla

Here is how you make Caramel Cupcakes with Caramel Icing:

*Preheat oven to 375* FCAKE:1. Cream butter, sugar and egg yolks.2. Add dry ingredients (I sifted together) alternately with milk.3. Beat egg whites and fold into batter.4. Pour into greased pan (or muffin tin lined with cupcake wrappers) and bake 40 minutesICING (Prepare 20 minutes into baking time):1. Melt 1/2 cup sugar in iron skillet slowly until brown and runny.2. Mix egg, butter, and remaining sugar with milk in large saucepan. Cook over low heat until butter melts. 3. Turn heat to medium and add browned sugar. (To prevent "seizing," temper the browned sugar - add some of the milk mixture to the sugar and stir; then add to the rest of the milk mixture.)4. Cook to softball stage (238* F). Remove from heat, cool slightly and add vanilla.5. Beat until spreading consistency. If icing gets too thick, add a little cream (I used milk.) Sufficient for a two layer cake.Serving Size: makes roughly 20 cupcakes or 1 cake (8 servings)Number of Servings: 20Recipe submitted by SparkPeople user SUPERMOM72.

The nutritional information for Caramel Cupcakes with Caramel Icing is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 328.9

• Total Fat: 9.4 g
• Cholesterol: 50.3 mg
• Sodium: 206.0 mg
• Total Carbs: 67.4 g
• Dietary Fiber: 0.4 g
• Protein: 3.3 g