I've been itching to experiment with incorporating coffee creamers into my cupcake recipes, and I couldn't be happier with the results of my latest endeavor. Enter: Caramel Macchiato Cupcakes. As a self-professed caramel enthusiast, I'm drawn to anything that boasts this rich flavor profile.
I opted for a cake mix as a shortcut but if you're someone who enjoys making cakes from scratch, I wholeheartedly encourage you to follow that path.
Personally, I love the opportunity to infuse each mix with a touch of flavor enhancement. Whether it's a dash of cocoa, a dollop of sour cream, a splash of creamer, a hint of malt, or a spoonful of pudding, these additions elevate the taste experience to new heights of indulgence."
CAKE INGREDIENTS
CAKE INGREDIENTS
- Vanilla cake mix of choice with ingredients listed on box (or favorite vanilla cake from scratch).
- Substitute caramel macchiato creamer for the amount of water listed on the package. For example, if the box calls for 1 cups of water, substitute 1 cup of creamer.
CAKE DIRECTIONS
Make according to directions on cake mix package or the recipe you are follow if making from scratch.
1 Cup Vegetable Shortening
1/2 cup Caramel Macchiato Coffee Creamer
1/3 cup Caramel Topping
1 Teaspoon Vanilla
4 cups Powdered Sugar
FROSTING DIRECTIONS
Mix shortening, creamer, caramel topping, vanilla with an electric mixer on low speed. Alternately add powdered sugar until desired consistency is reached. You may need to add more powdered sugar or creamer to achieve correct consistency.
Drizzle with more caramel topping if desired.
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Mix shortening, creamer, caramel topping, vanilla with an electric mixer on low speed. Alternately add powdered sugar until desired consistency is reached. You may need to add more powdered sugar or creamer to achieve correct consistency.
Drizzle with more caramel topping if desired.
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