Caramel Corn Cupcakes

By carvalhohm

Ingredients

• 1 box yellow cake mix
• 1 cup caramel flavored syrup (think coffee syrup, not sundae syrup) plus 1/4 cup water
• 1 stick (1/2 cup) melted butter
• 3 eggs
• 1/2 small pkg vanilla instant pudding mix
• Brown food coloring
• 2 tsp kosher salt/sea salt
• Caramel Frosting (ingredients and recipe follow)

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. Preheat your oven to 350 degrees F. Line 2 muffin pans with 24 paper liners; set aside.
2. In a large bowl, beat together cake mix, caramel syrup, water, melted butter and the 3 eggs until blended, about 2 minutes. Blend in the pudding mixture until combined. If desired, gradually add brown food coloring until a nice, caramel shade is achieved. Portion batter evenly into paper liners, and lightly sprinkle with salt. Bake, approx. 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Caramel Frosting *Cookbook Queen’s recipe!

2 sticks butter, softened
1/2 cup caramel syrup (again, not the sundae stuff)
About 5-6 cups powdered sugar
Brown food coloring
1 tsp kosher salt
Caramel popcorn for garnish

1. In the bowl of a stand mixer, beat together softened butter and caramel syrup until creamy and blended, about 2 minutes. Gradually add powdered sugar, one cup at a time, until your frosting reaches a stiff but spreadable consistency, adding more powdered sugar to stiffen if necessary. Tint your frosting a nice light brown color, if desired.
2. Pipe frosting onto cooled cupcakes and sprinkle very lightly with sea salt and top with a few clusters of caramel popcorn… if you still have any after sampling some, of course.