I’m about to ruin your diet only one day into the week, who’s ready for it?
I don’t know about you, but I’m the kind of person that will pack a fairly healthy lunch, bring a travel mug of green tea, and eat a healthy breakfast Monday-Thursday.
When Friday rolls around, all bets are off.
I usually grab a starbucks on the way to work, maybe a breakfast sandwich too, probably order take out for lunch with the ladies from work, and then who knows what will happen later on.
Like I said though, this time we’re going to kick this week off with something naughty!
These cupcakes are bananas. Not really, that might be somewhat healthy.
These are sooo, sooo, not.
But they are darn good. I played around with the recipe for these a few times before I got it the way I wanted it.
Wanna know a secret? Lean in real close and I’ll tell ya.
The secret is boxed cake mix.
Okay, I haven’t been exactly secretive about the fact that I think cake mixes are a perfectly acceptable ingredient to use. They are easy and the cupcakes always come out perfectly. Win win!
When I made these with my regular homemade vanilla cupcake recipe, I didn’t like how they turned out. I found the caramel didn’t really seep into the cupcakes, it kind of just sat on top. That is probably because my vanilla cupcakes are pretty dense and the boxed ones are more spongy.
While the cupcakes are in the oven you have time to whip up a super easy caramel, which you then pour over the tops of the warm cupcakes.
Once the caramel and cupcakes are cooled off you make a super rich caramel buttercream and top the cupcakes with that, followed by a drizzle of caramel and a sprinkle of kosher salt.
Mr. Delish ate 3 in a row the day I made them.
Yep…three…in a row.
Miss Delish asks:
Does your diet tend to fall by the wayside by the end of the week?
Do you use boxed cake mixes like me?
- White cake mix (plus ingredients as per cake mix instructions)
- Salted Caramel Sauce:
- 1 cup butter
- 2 cups packed brown sugar
- 1 cup half & half
- 1 tbsp kosher salt
- 1/2 cup butter
- 3 cups powdered sugar
- 3/4 caramel sauce
- 2 tbsp half & half
- More kosher salt for topping
For the cupcakes:
Prepare cupcakes as per package directions, I usually use whole eggs if it calls for egg whites and milk when it calls for water.
When cupcakes are baking make the caramel by combining the butter, brown sugar, half and half, and salt in a large pot over medium high heat. Being to a boil and continue boiling for 3 minutes. Remove from heat to cool slightly.
When the cupcakes are done, remove from the oven but leave them in the pan. With a wooden skewer or small paring knife, poke small holes all over the top of each cupcake.
While the cupcakes are still warm and the caramel is still hot pour about a teaspoon of the caramel over each cupcake, using the spoon to spread it all over the top of the cupcake. Repeat with the remaining cupcakes.
Remove the cupcakes from the pan and set them on a wire rack to cool. Allow the caramel to cool as well (once mine was at room temperature, I stuck it in the fridge.)
Once the cupcakes and caramel are completely cooled, you're ready to make the frosting.
In the bowl of your electric mixer, add the butter, powdered sugar, 3/4 cup of the reserved caramel, and mix at low speed to combine, then increase the speed and mix well, add the half and half to thin slightly. Whip 30 seconds.
Frost each cupcake using a piping bag or knife. Drizzle with about a teaspoon of the caramel and a sprinkle of kosher salt.