Ginger Caramel Cupcakes Food

GINGER CARAMEL CUPCAKES

Steps:

• Preheat oven to 350F and line muffin cups with liners; spritz lightly with cooking spray.
• For the caramel: Heat sugar and 2 tablespoons water in small saucepan over medium-high heat until sugar starts to dissolve, about 3 or 4 minutes.
• Swirl pan constantly as mixture starts to turn golden in color.
• When the mixture turns amber, sugar is dissolved and it starts to smoke, remove from the heat. (Take care during this step as it can scorch very easily).
• VERY carefully, add 1/3 cup of water in three additions to the saucepan, holding pan at arm's length to avoid spattering; stir until caramel is dissolved.
• Pour into a 1-cup glass measuring cup; you should have 3/4 cup. If you don't, add enough water to bring the measurement up.
• Let stand until cooled to room temperature and reserve 1/4 cup for the frosting.
• For the batter: sift dry ingredients into a bowl.
• Beat butter and sugar together until fluffy, about one minute.
• Beat in egg and sour cream until well blended.
• Fold flour mixture into batter alternately with 1/2 cup cooled caramel mixture, beginning and ending with the flour mixture.
• Spoon into muffin cups.
• Bake for 25 minutes or until cakes test done.
• Cool in pan on rack for 5 minutes; remove from muffin pan and finish cooling on wire rack.
• For the frosting: Beat butter until smooth; gradually beat in confectioners' sugar and reserved caramel mixture.
• Frost cupcakes and garnish with autumn fruits such as currants or grapes, if desired.

GINGERBREAD CUPCAKES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.

CARAMEL GINGERBREAD CUPCAKES

Steps:

• Preheat oven to 350°. Line 10 muffin cups with paper liners., Whisk together first nine ingredients. In another bowl, whisk together egg, milk, oil, molasses and extracts. Add to flour mixture; stir just until moistened., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool in pans 10 minutes before removing to wire racks; cool completely., For frosting, beat confectioners' sugar, butter, extract and enough milk to reach desired consistency. Spread over cupcakes. Drizzle with caramel syrup before serving.