Mini Caramel Cakes Recipes

STICKY CARAMEL MINI CAKES

Steps:

• Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 1 1/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.

MINI CARAMEL CAKES

Steps:

• Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.
• Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
• Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
• Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
• Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
• Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
• Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
• *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
• When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
• Allow to cool. Store in an airtight container.

CARAMEL CHIP MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees.
• Grease mini bundt cake pan with nonstick cooking spray (my pan makes 12 muffin sized mini bundts).
• In a medium bowl combine flour, baking powder, soda, and salt.
• In a large bowl beat softened butter with an electric mixer until smooth and creamy.
• Add sugars and beat until fluffy.
• Beat in eggs, one at a time.
• Add vanilla and beat to combine.
• Add 1/3 flour mixture and ½ of sour cream. Beat on low to blend. Add another 1/3 flour mixture and remaining sour cream. Beat until moistened.
• Add remaining flour mixture and milk. Beat on low until all flour is mixed inches Do not over mix.
• Fold in caramel chips.
• Spoon batter into prepared bundt pan. Do not overfill.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool on a wire cooling rack for 5 minutes. Remove from pans to cool completely.
• In a small microwave safe bowl melt butter. Whisk in chocolate chips and 1 tablespoon caramel chips until smooth. Drizzle over cooled cakes, or gently dip tops of cakes into glaze.