Brownie Cupcake and Caramel Florentine Fudge Cupcake
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| picture by Dan Brian Gerona |
Have to admit that sometimes though I'm a creative professional, I'm not always creative in the kitchen. When I normally buy brownie mix, I just normally make them the regular way in a square pan. But I love the idea of instead pouring the mix into cupcake holders. In the picture above, there's no icing which is fine with me.
Ingredients:1 c. butter
1-1/2 c. chopped walnuts or pecans
1-1/2 c. chopped walnuts or pecans
(I'm not big on nuts so this can be omitted)
1-1/2 c. sugar
1 tsp. vanilla
1/2 c. chocolate chips
1-1/4 c. unsifted all purpose flour
1/4 tsp. salt
4 eggs
Melt butter and chocolate chips over very low heat, stirring constantly. Stir in nuts. Set aside. Mix flour, salt and sugar in large bowl. Add 4 eggs, beaten and vanilla. Stir in chocolate mixture; mix well.
Arrange approximately 20 cupcake holders in cupcake pans. Fill about 2/3 full. Bake at 325 degrees for 25 minutes. Cool. Leave plain or sprinkle with powdered sugar.
NOTE: These are great plain. They really don't need to be frosted.
What a neat looking cupcake with the caramel on top for decoration! I've never dabbled with caramel before and as a matter of fact, one of my FarmVille friends teased me about it because one of the virtual trees we get on our farms is a caramel apple tree. She loves caramel and I thought....hmmm wasn't sure I wanted to try it until I saw this cupcake!!! This recipe might be great for vegans and vegetarian-alike.
1-1/2 c. sugar
1 tsp. vanilla
1/2 c. chocolate chips
1-1/4 c. unsifted all purpose flour
1/4 tsp. salt
4 eggs
Melt butter and chocolate chips over very low heat, stirring constantly. Stir in nuts. Set aside. Mix flour, salt and sugar in large bowl. Add 4 eggs, beaten and vanilla. Stir in chocolate mixture; mix well.
Arrange approximately 20 cupcake holders in cupcake pans. Fill about 2/3 full. Bake at 325 degrees for 25 minutes. Cool. Leave plain or sprinkle with powdered sugar.
NOTE: These are great plain. They really don't need to be frosted.
Caramel Florentine Fudge Cupcake
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| picture by Janet Hudson |
Fudge Brownie Cake:
1-1/2 cups cake flour, sifted
2 teaspoon baking soda, sifted
1/4 teaspoon salt, sifted
1-2/3 cups raw sugar, process in a grinder so it is very fine
Egg Replacer for 3 eggs
1 vanilla bean, scraped
7 tablespoon vegetable margarine
5 oz. Chocolate Chips
Melt the chips and margarine and cool. Place the dry ingredients in a mixer and add the egg replacer- combine and then add the chocolate. Mix thoroughly. Crumble 5 Florentine cookies and swirl them into the batter. Fill cupcake liners 1/2 full and bake at 325 degrees for 35 minutes. Cool slightly, spoon some caramel on and into the cupcakes and finish cooling.
Caramel:
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp. salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
1 tsp. vanilla
1-1/2 cups cake flour, sifted
2 teaspoon baking soda, sifted
1/4 teaspoon salt, sifted
1-2/3 cups raw sugar, process in a grinder so it is very fine
Egg Replacer for 3 eggs
1 vanilla bean, scraped
7 tablespoon vegetable margarine
5 oz. Chocolate Chips
Melt the chips and margarine and cool. Place the dry ingredients in a mixer and add the egg replacer- combine and then add the chocolate. Mix thoroughly. Crumble 5 Florentine cookies and swirl them into the batter. Fill cupcake liners 1/2 full and bake at 325 degrees for 35 minutes. Cool slightly, spoon some caramel on and into the cupcakes and finish cooling.
Caramel:
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp. salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
1 tsp. vanilla
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