Archive for the ‘Caramel’ Category

Samoa Cupcakes

Friends are a good thing. Friends who bake are even better. This week I got to spend some time in Minnesota with one of my closest friends and her precious family. Needless to say we got our bake on.

Banana chocolate chip muffins? Done and done.

Samoa Cupcakes? Holy cow did we ever demolish them.

Girl Guide Cookies are popular here in Canada, but like most things, we lack the variety that the States has. Thin mints and normal vanilla or chocolate cookies are all that we have access to. Mention samoas, tagalongs, trefoils and do-si-dos and you have me completely lost. Sometimes I wish that I could import an American grocery store into my neighbourhood…

Even though I had no idea what a samoa was, when my friend mentioned that she had found a recipe for samoa cupcakes I decided that they needed to be made. Just a word of warning, these cupcakes are INCREDIBLY sweet (and that’s coming from someone who could eat sweets all day long!) and do take a bit of preparation time, but they are a thousand percent worth it.

Think chocolate cake, iced with caramel buttercream, topped with a caramel and toasted coconut sauce, sprinkled with more toasted coconut, and finished off with a chocolate drizzle. A bit over the top, no?

Regardless, these are a delicious indulgence and the rave reviews that we received were worth all of the effort that we had put in. I can only imagine what we will think of to bake the next time that we are reunited.

Samoa Cupcakes

Adapted from Chef in Training

Chocolate Cake

1 box chocolate cake mix and required ingredients

Prepare and bake cupcakes according to package directions. Let cool completely
Salted Caramel Buttercream Frosting

1/4 cup sugar                2 tbsp water

1/4 cup heavy cream     1 tsp vanilla

1 cup butter                   1/2 tsp sea salt

2 cups icing sugar (more if needed to reach desired consistency, which we did)

In a saucepan, stir together sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 5 – 10 minutes.

Remove from heat and slowly add in cream and vanilla, stirring until very smooth.

Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In another bowl, beat butter and salt together until light and fluffy.
Reduce speed to low and add icing sugar.  Mix until thoroughly combined.
Add the caramel sauce.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
Once cupcakes have cooled, frost onto cupcakes.
Toasted Coconut
1 cup sweetened coconut
Place coconut on a baking sheet and bake at 350 degrees F for 5-7 minutes.
Caramel Sauce
20 Kraft Caramels      1/4 cup milk
Melt Caramels and milk together in microwave in 30 second increments, stirring in between until it has reached a smooth melted consistency.
Stir in 1/2 cup of toasted coconut.
Place the caramel-coconut mixture into a ziplock bag and seal.  Snip off one of the bottom corners of the bag and squeeze a little onto the tops of each frosted cupcake.
Take the remaining 1/2 toasted coconut and put a little on top of each cupcake.
Chocolate Drizzle
1/4 cup semi-sweet chocolate chips       1 tsp. oil
Melt chocolate and oil in microwave for 30 second increments or until it has reached a smooth melted consistency.
Pour into a ziplock bag and seal.  Cut a tiny snip off one of the bottom corners and drizzle onto cupcakes.

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