2014 Central High Cupcake War Individual Flavor Winner

2014 Central High Cupcake War
Individual Flavor Winner

Salted Carmel Mocha Mini Cupcakes

Inspired By: Kourtney Maynard-AVID 10

Created By: Stephanie San Sebastian

Cake Base

·         1 box yellow cake mix

·         1 cup water

·         3 eggs

·         1/3 cup vegetable oil

·         1 box instant pudding- vanilla, cheesecake, or butterscotch

·         1 tbsp Watkins Carmel extract

Chocolate Swirl

·         3 tbsp cocoa powder

·         1 tbsp sugar

·         ¾ tsp coffee extract

PREHEAT OVEN TO 350

1.      Base

·         In mixer bowl, blend all of cake base liquids.

·         Gradually add cake mix and pudding mix to liquid and blend on low speed.

·         Once blended, mix on med-high for 2 minutes.

·         Set aside.

2.      Chocolate Swirl

·         In a small bowl, measure one cup of base.

·         Add swirl ingredient into small bowl with the 1 cup of base.

·        Blend well

3.      Line mini cupcake tins with Paper liners

·         Fill cups ½ full with cupcake base.

·         Add ½ tsp. (estimated) swirl mix to base cup

·        Using toothpick slightly swirl together DO NOT MIX COMPLETELY.

·         Bake 13 minutes. Cool before frosting.

  

Frosting

·         1 cup of butter ( 2 sticks)

·         1 tbsp. Watkins Carmel extract

·         4 cups powder sugar (1 lb)

·         3 tbsp whipped cream

Directions

1.      Soften butter and add extract.

2.      Alternate cream and sugar until fully blended.

3.      Adjust consistency. Add cream or sugar for desired result.

Topping

·         Carmel Sauce.

·         Heath bar pieces (from baking isle)

·        Course sea salt

Cup Cake Completion

·         Frost Cupcakes.

·         Sprinkle with Heath pieces then salt (lightly)

·        Finish by drizzling with Carmel

·        SERVE ..................YUMMMMMMMMM!!!!!