Wednesday, March 9, 2011
Caramel Dipped Devils Food Cupcake with Pecan Topping
I love to bake. I don't really like to cook that much but baking that's a different story. No cutting or peeling to be done. Just measuring, mixing, and putting in the oven to wait. It always smells so good and the result is normally delicious. I was making some cupcakes for dessert for a spaghetti dinner at the grade school and was trying to use up the rest of the ingredients I had opened to make one more batch of cupcakes. I found a devils food cake mix and I had some canned pumpkin, condensed milk, a a bag of caramels, and a few pecans. I thought that sounded like a turtle candy so I begin dumping everything into the mixing bowl. Here is the recipe:
Caramel dipped Devil's food Cake Cupcake with pecan topping
-Devils food cake mix
-a small can of pumpkin
-1/2 cup oil
Mix cake mix, pumpkin, oil, and egg with mixer. If too thick add a little water to the pumpkin can and pour a little at a time into the mixture until it's at almost at cake consistency. It can be a little thicker than normal.
Fill cupcake liners and bake at 350 degrees for approx 20 to 23 minutes. Check with toothpick to make sure they are done. The pumpkin makes the cupcakes really moist and you can't taste the pumpkin flavor.
Caramel and Pecan Topping
-bag of caramel bits(or 24 whole caramels)
-1/4 cup of condensed milk
-1/4 cup pecan bits
Melt caramel and condensed milk in candy melter. You could also do this in a saucepan but the candy melter is easier when you dip. Let caramel melt completely before dipping.
Let cupcakes cool. Lay out some wax paper. Dip top of cupcakes in the melted caramel. Immediately place a handful of pecans on top of hot caramel. Let stand for about 5 minutes.