Caramel Pretzels Cupcakes

Ok… time for Part 2.  The good stuff.

Sweet and Salty Cupcakes from http://www.farrahskitchen.com/2011/08

You need to know that there isn’t much in the way of a recipe.  It’s just 5 steps.

The first is to bake your favorite chocolate cupcake.  Refer to yesterday’s post (Part 1) for this.  Second, put some pretzels in a food processor and pulse a few times.  Third, make your favorite frosting and frost your cupcakes.  She used a basic vanilla frosting.  I was in the mood for vanilla bean so I made vanilla bean buttercream.  Fourth, tip the frosted cupcake into the bowl of chopped pretzels and push down to stick.  And, fifth, use a squeeze bottle of Smucker’s caramel topping and drizzle over cupcake.

Well, now we’ve come to the part where I had some difficulty.  The opening of the Smucker’s caramel is too large to drizzle.  It just coated the cupcake and dripped down the sides making a complete and sticky mess.  Thank goodness my friend Patti had sent for my birthday a couple of small squeeze bottles that had very small-holed tips (and I mean tiny!).  I filled the bottles and drizzled the caramel.  Success!!!

I loved these cupcakes!  Outside of the difficulty with the super light cupcake, these are amazing.  The salty-sweet taste is just perfect and was a favorite of the neighborhood.

A definite for the recipe stash.

cupcaklab rating: the good

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About frostedbaker

I love to bake! Especially cupcakes.
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