10.13.2015

Another in the cupcake series! ~ Starbucks Caramel Frappuccino Cupcakes

Source:  http://www.thebakingspoon.com/2014/06/starbucks-caramel-frappuccino-cupcakes/



Looking for 'coffee' inspired cupcakes for my ongoing post series, I was SO excited to find this one!  She did an amazing job!!!  So cute!  Unless 'cute' isn't your thing... then let's go with "so cool!".

Starbucks Caramel Frappuccino Cupcakes

Caramel Cupcakes

3/4 cup whole or low-fat milk
1/4 cup sour cream
1 package of Starbucks Via Instant Coffee
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons of another pack of Starbucks Via Instant Coffee
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated

Swiss Meringue Buttercream

5 large egg whites
11/2 cup sugar
4 sticks unsalted butter, sliced and softened
1/4 teaspoon salt

Caramel Filling

2 standard packs of Kraft Caramels
1/2 cup heavy cream

Homemade Caramel Sauce

1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla extract

Decorations

15 Starbucks green straws (just visit your local Starbucks shop and ask for some)
Printed templates (found at her website: http://www.thebakingspoon.com/2014/06/starbucks-caramel-frappuccino-cupcakes/  )

For the Caramel Cupcakes

Preheat oven to 350º F. Prepare cupcake wrappers and a cookie sheet.
Heat the milk in the microwave or on the stove until hot – stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside.

Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.
In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.

Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.
Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.

Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl.
Fold the egg whites into the cake batter gently, folding the batter around until well combined.

Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes.

For the Swiss Meringue Buttercream

Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.

Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
Add salt and flavoring, mix to combine.

For the Caramel Filling

Unwrap all the Kraft caramel candies. Microwave with the heavy cream in 30 second intervals until melted smoothly.

For the Caramel Drizzle

Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.

Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract. Set aside.

Assembly

Print and cut out the templates. Carefully place around each cupcake wrapper.
Core out all the cupcakes. Insert the caramel filling mixture into each cupcake and place the top back onto the cupcake.

Pipe on the swiss meringue buttercream. Use a star tip to cream foamy effect.
Drizzle on the caramel sauce and pop on a mini green straw (one long straw can be cut into halves).





Related Products available through Amazon;
Dark Green Replacement Acrylic Straw Set of 8, Fits for 16oz, 20oz, 24oz Tumblers
Kraft Caramels Bag, 13 Ounce
Wilton White Standard 75 Baking Cups, Single Pack
Dress My Cupcake DMC1001 Solid Cupcake Wrappers, Emma White, Pack of 48