Chocolate Caramel Spice Frosting

Hello Friends!

Can you believe that March is almost over, Spring is here, and Easter is right around the corner! I honestly didn’t even realize just how close Easter was until I actually looked at a calendar. I plan to work on some fun Easter cupcakes this weekend so I’ll be sure to take lots of pictures and share with you some of my tips for creating the perfect Easter cupcake treats. For today though, I want to share a recipe for some sinfully delicious frosting.

Chocolate Caramel Spice frosting is perfect for almost any cake flavor. I suggest making a batch of the frosting first, tasting it (try not to eat it all) and then deciding what flavor cake you think it will best accompany. So far my favorite cakes to use with this frosting have been:

• Chocolate Coffee Cake
• French Vanilla Cake
• Brown Sugar Cinnamon Cake

I’ve worked hard on perfecting the recipe and am so happy to finally be able to share it with you!

Chocolate Caramel Spice Frosting

What You’ll Need:

1. 2 sticks of unsalted butter (room temperature)
2. 1/3 cup of cream-cheese (room temperature)
3. ¼ cup of milk chocolate chips
4. 15-20 caramel squares
5. 2 tbs of heavy cream
6. 2 cups of powdered sugar (sifted)
7. 2 1/2 tbs of cinnamon

The Process

• Start by unwrapping all of your caramel squares. Place them in a pan on the stove over medium heat.
• Stirring the squares constantly, add the heavy cream.
• Continue cooking until the caramel is melted and you have a nice caramel sauce. Let cool (do not put in the fridge though)
• In a mixer, cream together your butter and cream-cheese until it is light and fluffy.
• Add in 1 ½ cups of the powdered sugar and all of the cinnamon – continue mixing for 1-2 minutes until well combined.
• In a microwavable bowl, melt the chocolate chips (usually 40 seconds does it) Make sure the chocolate is melted smooth and does not have any chunks left in it.
• Pour the melted chocolate in the mixer and mix for 1 minute.
• Add in the remaining ½ cup of powdered sugar – mix well.
• Pour in the cooled caramel sauce – mix for 1 minute or until frosting is smooth.

** If your frosting is too thin – add more powdered sugar. **

There you have it – another great “go-to” frosting recipe! If you have questions about the recipe, let me know. I hope you all enjoy the recipe as much as I do.

Stay Sweet!

xo, Jill

Monday Pick-Me-Up Cupcake

Coffee Cupcakes!

Alright, as promised, here is a yummy cupcake recipe to kick off your week right!

Dark Chocolate Coffee Bean Cupcakes

Cupcake:

• 1 1/8 cups all-purpose flour
• 1/4 cup Ghirardelli Unsweetened Cocoa
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated white sugar
• 1/2 cup and 2 tbs of whole milk  
• 1/3 cup strongly brewed coffee
• 1/2 cup unsalted butter, melted

Directions:

• Preheat the oven to 350 degrees F. Line Cupcake Pan with liners
• Sift together the flour, cocoa, baking soda, and salt.
• In a mixer on medium speed, whisk together the egg, brown sugar, and white sugar. Add in the milk, coffee, and melted butter.
• Slowly whisk in the dry ingredients.
• Bake for 15 minutes.

Frosting

• 1 teaspoon instant coffee granules
• 2tbs of brewed coffee
• 1/4 cup milk
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons butter or margarine
• 1 1/2 teaspoons vanilla extract
• 4 cups confectioners’ sugar – add more for a thicker consistency

Directions:

1. Cream Butter and powdered sugar in a mixer on medium high speed.
2. Mix together instant coffee, brewed coffee, milk, cocoa powder, vanilla extract
3. Add to mixer and whisk on medium high for about 3 minutes or until desired consistency is reached.
4. Put in piping bag and frost your cupcakes
5. Garnish with coffee beans or chocolate shavings if desired

The perfect morning pick-me up or after dinner treat! Enjoy!

Xoxo,

Jill

**Image courtesy of http://ladylorien.tumblr.com/page/2 **

Mini Party Cupcakes

Miniature Party Bites!

I love these miniature little cupcakes for several reasons:

1) They are so darn easy  to make!!

2) They look beautiful and require little to no decorating skills

3) They add the perfect amount of “pazzaz” to any birthday party!

So let’s get started! For these cupcake you will need a miniature cupcake pan and miniature cupcake liners.

I chose to make a vanilla butter cake as my base – you can use whatever yummy recipe you feel comfortable with.

Vanilla Butter Cake:

• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 3 teaspoons vanilla extract
• 1 cup (2 sticks) unsalted butter or margarine, softened
• 2 cups sugar
• 4 large eggs

Directions

1. Preheat oven to 350ºF.
2. In medium bowl, stir together flour, baking powder and salt. In measuring cup, mix milk and vanilla.
3. In large bowl, with mixer at medium-high speed, beat butter and sugar until light and creamy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat just until smooth, scraping the bowl occasionally with a  spatula.
4. Pour batter into cupcake liners (I usually fill them close to the top of the liner that way they puff up nicely) and bake for about 18-20 minutes.
5. Let cool completely before frosting the cupcakes.

 

Vanilla Buttercream Frosting: 

• 3 1/4 cups powdered sugar
• 1 cup butter, at room temperature
• 1/2 teaspoon vanilla extract
• 2 tbs of heavy whipping cream
• 1/4 tsp of lemon juice
• 1/4 tsp of orange juice
• Rainbow colored sanding sugar

1. With an electric mixer, beat together sugar and butter. Mix on low until well blended.
2. Continue mixer on medium for another two minutes. 
3. Add vanilla and whipping cream, beating on medium for another minute.
4. Now here’s my secret…I add a little bit of lemon and orange juice to this frosting. This gives it a hint of fruity flavor that makes the mini cupcake even more fun! Kids love it too! Omit this step if you want a pure vanilla buttercream
5. Frosting should be light and fluffy.

Fill a piping bag with your frosting. Cut the tip off so there is a small hole. Pipe the frosting onto each cupcake – leaving only a dollop of frosting on each – do not worry about spreading out or piping in a design.

Pour your multi-colored sanding sugar onto a plate.

Dip each frosted cupcake into the sprinkles – smashing the frosting down around the top of the cupcake.

And there you have it – gorgeous, colorful, and delicious cupcakes that were super easy to make!! You’re cupcakes are going to be a hit at any party you bring them too. I just know it!

Stay sweet xoxo

Stay Calm Cupcake!

** Follow me on Twitter @ StayCalmCupcake – I only need 27 more followers and I will give away 2 free cupcake kits!! **