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There are good, but not great. The cupcakes are quite moist, but pretty bland. The frosting is super sweet, and sort of overpowers the simplicity of the cupcake. The cupcake recipe suggested making either caramel frosting, buttercream frosting, or chocolate fudge frosting. I think if I were to make these again, I’d use chocolate frosting.
[Edited to add: My coworkers give these a thumbs up. Apparently I’m in the minority.]
Also, the frosting recipe said to stir 10 to 15 minutes or until thickened. However, I couldn’t get it to thicken very much, and was afraid if I kept it on the heat the caramel would burn. Consequently, it ended up more of a caramel ice cream topping consistency than a frosting consistency. But it still tasted good, albeit really sweet.
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
3/4 cup packed brown sugar
1/4 cup butter, at room temperature
2 egg whites
2/3 cup toffee bits
- In a small bowl, mix together flour, baking powder, baking soda, and salt.
- In a bowl, using an electric mixer, beat together brown sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Add toffee bits, beating until smooth.
- Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.
Yields one dozen.
1 cup whipping (35% cream)
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 tbsp unsalted butter
1/4 tsp salt
- In a heavy saucepan, combine cream, brown sugar, corn syrup, butter, and salt. Heat over medium-high heat, stirring, for 2 minutes or until sugar is dissolved and butter is melted.
- Reduce heat to medium. Cook, stirring often, for 10 to 15 minutes or until thickened. Remove from heat. Stir until smooth and pour into a bowl. Let cool in bowl, stirring occasionally. Caramel will thicken further as it sits and cools.
- Stir cooled caramel well and spread or spoon over cooled cupcakes.
- Make the frosting before the cupcakes so it has time to cool.
- Don’t be lame like me and put the frosting in an aluminum bowl to cool. Duh.
Recipes from 125 Best Cupcake Recipes.