Sticky Caramel Mini Cakes Recipes

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.

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.

STICKY TOFFEE MINI BUNDT CAKES

Steps:

• For the cakes: Cover the dates with boiling water and allow to rehydrate for 10 minutes, then drain and mash with the banana until smooth. Whisk in the melted butter, brown sugar, brandy, vanilla, salt and egg. Sift in the flour, baking powder and baking soda and stir until just combined.
• Coat a 6-mini Bundt pan well with cooking spray, then coat with a 50/50 mixture of flour and granulated sugar. Tap the excess out, and divide the batter evenly among the cavities. Place in the refrigerator for 15 minutes. In the meantime, preheat the oven to 350 degrees F.
• Line a baking sheet with aluminum foil, then place a wire cookie or roasting rack on top. Bake the cakes until they spring back when lightly touched, approximately 20 minutes. Place the pan on the prepared rack to cool for 5 minutes, then flip the pan upside down on the rack and let sit an additional 5 minutes. Gently lift the pan to release the cakes, then cool completely, about 30 minutes.
• For the glaze: In a small saucepan, cook the evaporated milk and brown sugar together, stirring occasionally, until it becomes a thick caramel, about 10 minutes.
• In a separate bowl, sift together the powdered sugar and salt, then whisk in the brandy. Add some ice water a teaspoon at a time until you have a glaze the consistency of maple syrup.
• Whisk the butter and glaze into the caramel until smooth, and allow to rest to thicken slightly, 10 minutes. Carefully dip the tops of the Bundt cakes halfway into the caramel, then place them back on the wire rack so that the glaze can drip down and coat them completely. Allow the glaze to harden, about 15 minutes.

GLUTEN-FREE STICKY PECAN CARAMEL FIG CAKES

Steps:

• Heat oven to 350°F. Grease 24 regular-size muffin cups with shortening.
• In large bowl, place brown sugar, pecans and salt. Using pastry blender or fork, cut in 1/2 cup of the butter until mixture is crumbly. Place about 1 tablespoon of the crumbly mixture in bottom of each muffin cup; press gently to flatten.
• In large bowl, beat cake mix, cinnamon, nutmeg, the remaining 1/2 cup butter, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add preserves; beat 30 seconds. Spoon about 1/4 cup cake batter over crumbly mixture in each muffin cup.
• Bake 20 to 25 minutes or until cake is golden brown. Remove from oven; immediately place cooling rack over top of pan. Turn upside down to release cakes. Serve warm.