Tailgate Cupcakes

Name: Tailgate Cupcakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 2 teaspoons baking powder; 177 milliliters firmly packed light brown sugar; 355 milliliters firmly packed dark brown sugar; 177 milliliters reserved caramel sauce; 473 milliliters confectioners sugar, sifted through a strainer; 2 Tbsps egg substitute, such as Egg Beaters; 3 larges eggs, broken into a small bowl; 0 teaspoons salt; 12 servings Coarse-grain salt; 355 milliliters sugar; 414 milliliters unbleached all-purpose flour; 2 Tbsps unsalted butter, softened; 1 teaspoon pure vanilla extract; 177 milliliters whole milk

You can never have too many dessert recipes, so give Tailgate Cupcakes a try. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 477 calories, 5g of protein, and 4g of fat. This recipe is typical of American cuisine. If you have confectioners' sugar, salt, firmly brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Make the Caramel Sauce: In a large-size saucepan over low heat, melt the butter.

Ingredients you will need

Caramel Sauce

Butter

Equipment you will use

Sauce Pan

Add the dark and light brown sugars, milk, and salt, and bring to a boil. Lower the heat to medium and continue to boil for 2 minutes, watching carefully so the mixture doesn’t bubble over the pot.

Ingredients you will need

Milk

Salt

Equipment you will use

Pot

Remove from the heat and let cool. Reserve 3/4 cup for the caramel buttercream. (You’ll have about 2/3 cup left over. Save the caramel in the refrigerator, reheat gently, and drizzle on top of your favorite ice cream.)

Ingredients you will need

Ice Cream

Caramel

Place a baking rack in the center of the oven and preheat the oven to 350°F. Line two 6-cup jumbo-size muffin pans with liners and set aside.

Equipment you will use

Oven

Place a strainer over a medium-size mixing bowl and sift together the flour, baking powder, and salt. Set aside.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Sieve

In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla, beating until combined.

Ingredients you will need

Vanilla

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Mixing Bowl

Add the flour mixture and the milk, beating on low speed, just until all the dry ingredients are incorporated, and scraping down the sides of the bowl as needed.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Bowl

Fill each prepared muffin cup with a rounded 1/3 cup batter, about 3/4 full.

Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 24 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Frying Pan

Transfer the cupcakes to a wire rack and let cool 5 to 10 minutes more.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Make the Buttercream: In a large-size mixing bowl, with an electric mixer on medium-high speed, beat the reserved caramel, confectioners’ sugar, butter, egg substitute, and salt until thick and creamy, 2 to 3 minutes, scraping down the sides of the bowl as needed.

Ingredients you will need

Egg Substitute

Caramel

Butter

Cream

Sugar

Salt

Equipment you will use

Hand Mixer

Mixing Bowl

Cupcake Construction: To catch drips, place the cupcakes on the wire cooling rack over a foil-lined rimmed baking sheet. While the cupcakes are still warm, poke each one about 15 times with a skewer and drizzle 1 1/2 tablespoons of the warm caramel over the top of each cupcake.

Ingredients you will need

Cupcakes

Caramel

Equipment you will use

Baking Sheet

Wire Rack

Skewers

Aluminum Foil

Let them cool completely and then spread the tops of each cupcake with 2 rounded tablespoons of frosting. Lightly sprinkle the tops with the salt. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

Ingredients you will need

Cupcakes

Frosting