Mini Caramel Cakes Food

MINI CARAMEL CAKES

Steps:

• Preheat oven to 350°F. Grease pan with baking spray that includes flour and set aside.
• In a small bowl stir together flour, baking powder, baking soda, and salt until well combined, set aside.
• In a medium bowl add butter and sugar. With an electric hand mixer, blend on medium speed until fluffy. Add egg, blend until well combined.
• Add flour mixture, buttermilk, vanilla and banana extracts. Blend on low speed until well combined, for approximately 1 minute.
• Scoop batter into pan, filling each cavity about 2/3 full. Bake for 10 minutes and check on the cakes. Add 1-2 additional minutes if necessary. Cakes are done when edges are golden brown, center of cakes spring back, or when cake tester inserted comes out clean.
• Let the cakes cool in the pan for about 5 minutes. Remove cakes from pan, transfer to cooling rack, cover with cake dome lid, and allow cakes to cool completely before adding caramel glaze.
• In a medium saucepan, add water, sugar and corn syrup. Gently swirl saucepan to mix ingredients.
• On medium heat, allow sugar to dissolve and come to a gentle boil. Do not stir.
• After about 7 to 10 minutes, the sugar mixture will turn a light straw color. Reduce heat to low. Once caramel darkens to an amber color, remove from heat and carefully stir in cream and butter. Be very careful. Caramel will be extremely hot and will bubble up.
• Allow to cool completely before tasting. Caramel will thicken as it cools. Add salt to taste. Pour cooled caramel over cakes and enjoy!

MINI CARAMEL CAKES

Steps:

• Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.
• Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
• Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
• Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
• Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
• *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
• Allow to cool. Store in an airtight container.

STICKY CARAMEL MINI CAKES

Steps:

• Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 1 1/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.

CARAMEL APPLE MINI CAKES

Steps:

• Preheat oven to 350°.
• Grease the wells of a pop up pan or 12 muffin cups.
• Whisk together the flour, baking powder, salt and spices; set aside.
• Cream together the butter, and sugar until light and fluffy. Beat in the eggs, then mix in dry ingredients, vanilla, boiled cider or apple juice concentrate, thawed; and applesauce.
• Stir this mixture until evenly moistened and then fold in the apple and walnuts.
• Transfer the batter to prepared pan.
• Bake for 20-22 minutes or cake tester inserted near the center comes out clean.
• Cool the cakes for 15 minutes before turning out of the pan; cool complete before frosting.
• To prepare the frosting: Melt the butter, stir in the salt and the brown sugar, and corn syrup and cool, stirring until the sugar melts.
• Add the milk, bring to a rolling boil and pour into a mixing bowl to cool for 10 minutes.
• Stir in the sugar, vanilla and cinnamon; beat well. If the mixture appears too thin, add more powdered sugar.
• Spread on the cakes while frosting is still a little warm.

MINI STRAWBERRY CARAMEL CAKES

Steps:

• Slice strawberries thinly (or in quarters) and soak in liquor for 10-15 minutes.
• Stack a few slices on top of each cake or brownie.
• Melt chocolate in microwave until pourable.
• Drizzle chocolate over strawberries, to taste.
• Sprinkle lightly with icing sugar.
• If the cakes you are using are a bit dry, add a dollop of whipped cream or dulce de leche on top or serve along side the cakes.

EASY MINI CARAMEL APPLE CHEESECAKES

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper liners., In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts., Bake until centers are set, 15-18 minutes (do not overbake). Cool in pan on a wire rack 30 minutes., Right before serving, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat until tender, 4-5 minutes; stir in caramel topping. Spoon over cheesecakes. Refrigerate leftovers.

CARAMEL CHIP MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees.
• Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts).
• In a medium bowl combine flour, baking powder, soda, and salt.
• In a large bowl beat softened butter with an electric mixer until smooth and creamy.
• Add sugars and beat until fluffy.
• Beat in eggs, one at a time.
• Add vanilla and beat to combine.
• Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
• Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
• Fold in caramel chips.
• Spoon batter into prepared bundt pan. Do not overfill.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
• In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.