George Caramelin Chocolate Cinnamon Cupcakes With Vanilla Bean Bourbon Frosting Bourbon Caramel Sauce And Candied Pecans Recipes

CARAMEL CINNAMON CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, milk, 1/3 cup butter, the eggs and cinnamon with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in cinnamon chips. Divide batter evenly among muffin cups.
• Bake 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• In large bowl, beat cream cheese, 2/3 cup butter and 1/4 cup caramel topping with electric mixer on medium speed until fluffy. Gradually add powdered sugar, beating until smooth. Frost cupcakes. Drizzle with additional caramel topping. Store loosely covered in refrigerator.

PASSION FRUIT CARAMEL GOLD COINS, CHOCOLATE COVERED CARAMEL ALMOND MAGIC BEANS, AND CINNAMON CARAMEL MACADAMIA CHOCOLATE BARS

Steps:

• In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel. Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk. Bring to a boil and cook to 235 degrees F while stirring the entire time. Stir in the salt. Spray parchment paper with nonstick and put on a sheet pan. Set the metal caramel frames to 8 by 12 inches on top. Pour the caramel inside the frame and place in the freezer until frozen.
• Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters. Store the caramel in the freezer. Melt the dark chocolate. Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
• In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F. Add the almonds and keep stirring until caramelized to a dark amber color. Add the salt and butter. Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room. After they have cooled, put in the refrigerator about 1 hour.
• Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly. When set, sift the cocoa powder or powder sugar over the almonds.
• In a small saucepan, bring the cream, cinnamon, and glucose to a boil. Place the butter, salt, and both chocolates in a small bowl. Pour the hot cream over the chocolate and let stand for 10 seconds. Whisk to combine. Let stand at room temperature until the edges of the ganache start to crystallize.
• Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out. Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely. Pipe the ganache half way into the chocolate shell.
• In a small saucepan, caramelize the corn syrup and sugar to a dark amber. Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch. Carefully add the caramel to the hot cream. Bring the mixture back to a boil. Place the chocolate and honey in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 10 seconds and whisk to combine. Fold in the macadamia nuts. Let stand at room temperature until the edges of the ganache start to crystallize. Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate. Let it set up in the refrigerator, about 1 hour. Tap the bars out of the mold.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

VANILLA BEAN CARAMEL SAUCE

Steps:

• Put the brown sugar, half-and-half, butter, vanilla seeds and salt in a medium saucepan over medium-low to medium heat. Cook, whisking gently, until the mixture thickens, 5 to 7 minutes.
• Serve warm or refrigerate until cold. If the sauce is too thin, just continue cooking for a few more minutes.

CHOCOLATE CARAMEL CUPCAKES

Steps:

• Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups one-third full; set remaining batter aside. Bake at 350° for 7-8 minutes or until top of cupcake appears set., Gently press a caramel into each cupcake; sprinkle with chocolate chips and walnuts. Top with remaining batter. Bake 15-20 minutes longer or until a toothpick comes out clean. , Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with chocolate frosting and drizzle with ice cream topping. Sprinkle with additional nuts if desired.

CINNAMON CUPCAKES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. , Fill paper-lined muffin cups two-thirds full. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. , Bake at 375° for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream the butter, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.

GEORGETOWN CUPCAKE'S VANILLA FROSTING

Steps:

• Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.

CHOCOLATE CUPCAKES WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
• In a large bowl, stir together the white sugar, flour, cocoa, and baking soda. Make a well in the center, and pour in the water, grape jelly, mayonnaise, and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
• Make the frosting while the cupcakes cool. Combine the butter, half-and-half and brown sugar in a medium saucepan. Bring to a boil, stirring frequently. Remove from the heat and stir in the confectioners' sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.