Golden Caramel Cake Food

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GOLDEN CARAMEL CUPCAKES



Golden Caramel Cupcakes image

Provided by Sandra Lee

Categories     dessert

Time 1h32m

Yield 24 cupcakes

Number Of Ingredients 8

1 (18.25-ounce) box golden butter cake mix (recommended: Duncan Hines)
1 stick unsalted butter, room temperature
2/3 cup milk
3 eggs
1/2 (13.4-ounce) can dulce de leche
Gold dragees, for decorating
2 cups heavy cream, cold
1 1/2 (13.4-ounce) cans dulce de leche

Steps:

  • Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
  • In a large mixing bowl, combine the cake mix, butter, milk, and eggs. Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated. In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
  • Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter. Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter. Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes. Remove the cupcakes from the oven and cool in the tins for 5 minutes. Transfer the cupcakes to a cooling rack to cool completely.
  • Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form. Add the dulce de leche and beat until well incorporated and soft peaks form. Frost each cupcake with the caramel frosting, and sprinkle with gold dragees. Arrange the cupcakes on a serving tray and serve.

GOLDEN CARAMEL CAKE



Golden Caramel Cake image

Want to hook up with a recipe that's got homemade taste and can be made with a beginner's skill? Then this is for you! This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h58m

Yield 16

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup milk
1/3 cup butter or margarine, melted and cooled
1 teaspoon vanilla
3 eggs
1/2 cup butter or margarine
1 cup powdered sugar
1/2 cup reserved cake batter
1/2 cup evaporated milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour two 9-inch round pans, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly, then on medium speed 2 minutes. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.
  • Bake and cool as directed on cake mix box.
  • To make icing, in heavy 2-quart saucepan, heat butter over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, reserved cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly. Fill layers and frost cake with icing. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 21 g, TransFat 0 g

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