| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 16 | Servings | |
INGREDIENTS
| 1/3 | c | Plus |
| 2 | tb | Water |
| 3/4 | c | Sugar |
| 1 | c | Flour |
| 3/4 | ts | Baking powder |
| 1/4 | c | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 6 | tb | Unsalted butter, room temperature |
| 1/3 | c | Sugar |
| 1 | Egg | |
| 1/3 | c | Sour cream |
| Frosting | ||
| 6 | tb | Unsalted butter, room temperature |
| 2 1/2 | c | Confectioners' sugar, sifted (up to 3) |
| 1/4 | c | Reserved caramel mixture |
INSTRUCTIONS
CARAMEL BATTER Heat oven to 350. Line sixteen 2 1/2" muffin cups with foil liners. Coat lightly with cooking spray. For caramel: Place 1/3 cup water near the stove. Heat sugar and 2 tablespoons water in a small saucepan over medium high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during the last stage because sugar mixture will turn very quickly. Very carefully add 1/3 cup water in 3 additions to saucepan, holding pan at arm's length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, return to heat if needed. Pour into 1 cup glass measuring cup. Add water to equal 3/4 cup if needed. Let stand until cooled to room temperature. Use 1/2 cup for batter and 1/4 cup for frosting. For batter: stir together flour, baking powder, baking soda, ginger, cinnamon and salt in a small bowl. Beat butter and sugar in another bowl until light and fluffy. Beat in egg and sour cream until blended. Alternately fold in flour mixture and 1/2 cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups. Bake in 350 oven for 25 minutes or until a wooden pick comes out clean. Cool in pan on a rack for 5 minutes. Remove cupcakes from pans; cool completely on wire rack. For frosting: beat butter in medium size bowl until smooth. Gradually beat in confectioners' sugar and remaining 1/4 cup caramel mixture; beat 1 minutes or until creamy. Frost cupcakes. Posted to FOODWINE Digest 31 Jan 97 by Laura Hunter <LHunter722@AOL.COM> on Feb 1, 1997.
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