Petitchef

Caramel frappuccino cupcakes

Other
6 servings
20 min
25 min
Very Easy

Ingredients

6

Marshmallow Frosting:

Easy Caramel Sauce :

Preparation

  • Preheat the oven to 350°F and have all ingredients at room temperature.
  • Have your cupcake liners and pans ready. In a bowl, mix the hot coffee and cocoa powder together no lumps Whisk in the cold water.
  • In another bowl, sift the cake flour, baking soda, baking powder, and salt together.
  • Using your electric mixer, beat the butter and sugar until light and fluffy. Slowly add in the eggs and the pure vanilla extract.
  • Alternate the two bowls (coffee mixture and flour mixture) into the batter.
  • Mix until smooth. Then using an ice cream scoop, scoop the batter into your cupcake liners.
  • Bake for 20-25 minutes or until cake tester comes out clean.
  • Marshmallow Frosting:
    To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler.
  • Heat the mixture, whisking frequently, until it reaches 155° F with an instant-read thermometer.
  • Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.
  • Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.
  • Easy Caramel Sauce :
    Combine all ingredients in a saucepan, bring to a boil, and boil briskly 3 minutes, stirring.
    When cupcakes and caramel sauce are cool, place a dollop of whipped cream on each cupcake and drizzle with caramel sauce.

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