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