Caramel Macchiato Minicakes

Grande Iced Non-fat Caramel Macchiato. That's my Starbucks drink. (In case any of you want to pick one up for me as a suprise.. hint, hint!)  I had made Mocha Cupcakes before and was racking my brain for new ideas when I thought, "Why haven't I tried the beverage of my personal choice?" (My other drink - the one around Christmas time - is a Peppermint Mocha, but I already posted that one here.)  I encourage all of you to try creating something based on your favorite something else. And then post your results for me to try later!


I made these a while back and since then, the husband and I both agreed they were the best ones I've made yet. The cupcakes are caramely (it's a word if I say it is) and the frosting is cream cheese frosting with actual coffee beans in it. They were also a hit at work the first time I brought them in.  So, I decided to make them again and post the recipe on here for you fine people. I used homemade caramel sauce (yes I will post the recipe)  but you should be able to use store-bought caramel if you want


Caramel Sauce

Ingredients:
1/2 c. water
2 c. brown sugar
1 c. water (for stopping caramelization)

In a small stainless steel saucepan with tall sides, mix 1/2 c. water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on highest heating flame. Cook until smoking slightly. (Sauce should be a dark amber color.)

Is it me or are my hands huge?

When color is achieved, very carefully pour in one cup of water. (Caramel will jump and sputter about. It is very dangerous, so have long sleeves on and be prepared to step back.)

Whisk over a medium heat until it has reduced slightly and feels sticky between two fingers. (When cooled.)




Cupcakes
Ingredients:

3/4 c. oil
1 1/4 c. granulated sugar
1/2 tsp. salt
1/3 c. caramel sauce
2 eggs
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking powder
1 c. milk

Cream the oil, sugar and salt together until light and fluffy. Slowly pour room temperature caramel sauce into bowl, scrape down sides and increase speed.

Add eggs one at a time, alternating with half the vanilla each time.

Sift flour and baking powder together, then gradually add to mixture, alternating with milk. Blend until combined. Fold the mixture a few times to ensure
mixture is completely uniform.
Fill cups 2/3 of the way full. Bake at 350 degrees for 10-15 minutes for minicakes or 20-25 minutes for regular cupcakes.





Once cooled, inject cupcakes with some of the caramel sauce for more of a caramel flavor. (As you can see, I used a syringe. This is one the pharmacy gave me to give medicine to my kids. I use it for my own personal gain as well. Approx 3-4 mL of caramel sauce should do it.)

Millions of cupcakes...

Espresso Cream Cheese Frosting
Ingredients:
8 oz. of cream cheese
1 tbs. caramel sauce
1 tbs. finely ground espresso beans (I can't stress finely ground enough. May need to grind them twice in the bean grinder)
5-6 c. powdered sugar

Beat cream cheese and caramel at medium speed until well blended. Mix in espresso bean powder. Gradually add powdered sugar until frosting is thick and creamy. Frost cakes.



Enjoy one of these delicious little cakes with an actual cup of Caramel Macchiato or just by itself. Then bring me the a fore mentioned beverage to share with you. (I promise I make somewhat entertaining conversation!)  They are such a nice way to treat yourself in the morning, afternoon, or night. Just try not to eat too many at once. Or do. It's up to you!