SPAM®-A-LICIOUS CUPCAKES WITH SALTED CARAMEL FROSTING
Once again, I accepted a challenge from another AR member. She asked me to make a dessert using SPAM® luncheon meat. It was a success!
Provided by Keri
Categories Desserts Frostings and Icings Chocolate
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Heat a large skillet over medium-high heat. Cook and stir grated luncheon meat in hot skillet until browned and crispy, 5 to 7 minutes. Transfer meat to a paper towel-lined plate and cool completely.
- Beat cake mix, water, mayonnaise, and eggs together in a large bowl with an electric mixer on low speed until just moistened. Increase speed to medium and beat until smooth, about 2 minutes. Fold 2/3 of the fried luncheon meat into cake batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans set on wire racks until completely cool.
- Melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream; stir until sugar dissolves. Bring to a simmer and cook sauce without stirring for 1 minute. Remove from heat, stir salt into sauce, and cool completely.
- Transfer sauce to a large bowl and beat in confectioners' sugar 1 cup at a time until frosting reaches desired consistency. Spread frosting onto cooled cupcakes and top with remaining fried luncheon meat.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 32.6 g, Cholesterol 40.5 mg, Fat 16.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 309.9 mg, Sugar 27.1 g
SALTED CARAMEL CUPCAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 24 regular or 48 mini cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
- Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
- In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
- Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
- Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING
Steps:
- For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
- Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
- Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
- Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
- For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
- For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
- For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
- Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
- For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
- Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.
SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
SPAM®-A-LICIOUS CUPCAKES WITH SALTED CARAMEL FROSTING
Once again, I accepted a challenge from another AR member. She asked me to make a dessert using SPAM® luncheon meat. It was a success!
Provided by Keri
Categories Chocolate Frosting
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
- Heat a large skillet over medium-high heat. Cook and stir grated luncheon meat in hot skillet until browned and crispy, 5 to 7 minutes. Transfer meat to a paper towel-lined plate and cool completely.
- Beat cake mix, water, mayonnaise, and eggs together in a large bowl with an electric mixer on low speed until just moistened. Increase speed to medium and beat until smooth, about 2 minutes. Fold 2/3 of the fried luncheon meat into cake batter. Spoon batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans set on wire racks until completely cool.
- Melt butter in a small saucepan over medium heat. Add brown sugar and heavy cream; stir until sugar dissolves. Bring to a simmer and cook sauce without stirring for 1 minute. Remove from heat, stir salt into sauce, and cool completely.
- Transfer sauce to a large bowl and beat in confectioners' sugar 1 cup at a time until frosting reaches desired consistency. Spread frosting onto cooled cupcakes and top with remaining fried luncheon meat.
Nutrition Facts : Calories 285.3 calories, Carbohydrate 32.6 g, Cholesterol 40.5 mg, Fat 16.5 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.9 g, Sodium 309.9 mg, Sugar 27.1 g
SPAM CUPCAKES
Make and share this Spam Cupcakes recipe from Food.com.
Provided by BigFatMomma
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, grate the SPAM.
- Add eggs, oats and milk, and mix well.
- Lightly spray a 12- cup muffin tin with cooking spray.
- Fill each cup 2/3 full with SPAM mixture.
- Using back of spoon, press mixture into tins.
- In a small bowl, whisk together the brown sugar, mustard, vinegar and water.
- Lightly spoon glaze mixture over SPAM mixture.
- Bake for 35 to 30 minutes or until set.
- Remove cupcakes from oven.
- Place oven rack 2-3 inches from top heat element (broil).
- Top each cupcake with potatoes.
- Broil cupcakes until lightly browned, 2-3 minutes.
- Let cool in tin for 5 minutes before serving.
Nutrition Facts : Calories 307.1, Fat 17, SaturatedFat 6.2, Cholesterol 72.3, Sodium 813.6, Carbohydrate 27.8, Fiber 1.8, Sugar 6.7, Protein 11.2
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