Ginger caramel cupcakes

Ingredients

Directions

CARAMEL

BATTER

Heat oven to 350. Line sixteen 2½" muffin cups with foil liners. Coat lightly with cooking spray.

For caramel: Place ⅓ cup water near the stove. Heat sugar and 2 tablespoons water in a small saucepan over medium high heat until sugar starts to dissolve, 3 to 4 minutes. Swirl pan constantly as mixture starts to turn golden in color. When mixture begins to smoke, turns amber colored and sugar is dissolved, 1 to 2 minutes, remove from heat. Watch very carefully during the last stage because sugar mixture will turn very quickly.

Very carefully add ⅓ cup water in 3 additions to saucepan, holding pan at arm's length, to avoid spattering; mixture is very hot. Stir until caramel is dissolved, return to heat if needed. Pour into 1 cup glass measuring cup. Add water to equal ¾ cup if needed. Let stand until cooled to room temperature. Use ½ cup for batter and ¼ cup for frosting.

For batter: stir together flour, baking powder, baking soda, ginger, cinnamon and salt in a small bowl. Beat butter and sugar in another bowl until light and fluffy. Beat in egg and sour cream until blended.

Alternately fold in flour mixture and ½ cup cooled caramel mixture in 3 additions, beginning and ending with flour. Spoon into muffin cups.

Bake in 350 oven for 25 minutes or until a wooden pick comes out clean.

Cool in pan on a rack for 5 minutes. Remove cupcakes from pans; cool completely on wire rack.

For frosting: beat butter in medium size bowl until smooth. Gradually beat in confectioners' sugar and remaining ¼ cup caramel mixture; beat 1 minutes or until creamy. Frost cupcakes.

Posted to FOODWINE Digest 31 Jan 97 by Laura Hunter <LHunter722@...> on Feb 1, 1997.