Sunday, April 28, 2013

PMS Cupcakes

This post should really be written by Bri, she is the pastry chef of the day but she's otherwise occupied at the moment. (Shocking right?) She's been doing all the grocery shopping since my crash (I'm still working out how to get her to keep doing that indefinitely) and picked up all the parts for Better Than Sex Cake. This morning as she was assembling it however she kept saying "This is such a chick treat" and "This is like PMS medication" so we renamed them PMS Cupcakes. That felt a little better for my 17 year old and they are in smaller doses than the actual cake so maybe they are just the right size for PMS and that's about it....

She used a German Chocolate cake mix, I think it would have been good with Devil's Food too. We couldn't find a poking device that was the right size so next time I'm planning on making bigger holes but overall it was super good. Definitely a do again.

PMS Cupcakes
24 cupcakes

1 box chocolate cake mix
4 eggs
1 cube butter melted
1 cup milk
1/2 c. flour
1 can sweetened condensed milk
8 oz caramel topping
2 cups whipping cream
1 cup (ish) powdered sugar
1 tsp vanilla extract
crunched Health bar for garnish
caramel topping for garnish

Prepare cake batter with cake mix, eggs, butter, milk, and flour. Mix until fluffy; about 3 min on med high speed. Fill cupcake liners 2/3 full (1/4 c.) and bake for 18-20 min at 350 degrees.

While cupcakes are baking mix caramel and sweetened condensed milk in a mixing bowl. Remove cupcakes from pan and place on cooling rack over a baking sheet. With a skewer poke holes in the warm cupcakes and using a spoon drizzle caramel mix over the cupcakes. Be patient and use most of the caramel. On a cake you would just pour it and walk away but you do have to babysit the cupcakes and give them a couple of layers.

Whip whipping cream, add vanilla and powdered sugar. Pipe onto cupcakes. Garnish with candy bars and caramel drizzle.

Refrigerate cupcakes until ready to serve.


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