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

Marshmallow Love!

Marshmallow Whip Frosting

To be honest, I often get tired of using classic vanilla frosting for my cupcakes. I know it’s a favorite of many, but I like to mix it up a little. This Marshmallow frosting is the perfect way  to add some variety your cupcakes!

It’s a great addition to chocolate cupcakes, lemon cupcakes, strawberry cupcakes, or my favorite..coconut cupcakes! Enjoy xo

Looks Delish!

Marshmallow Whip – From the book “Baking: From my home to yours”

1/2 cup egg whites (about 4 large)
1 cup sugar
3/4 teaspoon cream of tartar
1 cup water
1/2 tablespoon pure vanilla extract – 1/2 tablespoon of Marshmallow flavoring

1. Put the egg whites in your mixer bowl or in another large bowl – Make sure the bowl you use is 100% dry.
2. Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes.
3. Uncover your saucepan and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites on medium-low speed.
4. Remove mixture from heat – let cool until temperature reaches 235 degrees.
5. When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl.
6.  Add the vanilla and marshmallow flavoring and keep beating the whites at medium speed until they reach room temperature, about 5 minutes.

Use Marshmallow Frosting for a Smore's Cupcake!

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~*~ All images are from weheartit.com ~*~