Recipe: Caramel Sauce for Cupcakes by Eileen Talanian

Recipe by Eileen Talanian

This caramel sauce would be delicious drizzled over a light frosting. It also accompanies the walnut topping posted here.

You can double the recipe if you wish; the caramel sauce will keep, covered, in the refrigerator for up to a month. It’s a good idea to make the caramel early in the day or even a day or more ahead, because it must be cooled to use with the whipped cream.

If you don’t have time to make it ahead, you can cool it fairly quickly by placing the glass measure in a bowl filled with ice water, making sure the water doesn’t get into the measure.

Stir frequently, and remove the measure from the ice water when the caramel sauce is thick. If you have refrigerated it, you will need to let it come to room temperature before it will be of a pourable consistency.

1/2 cup granulated sugar
2 tablespoon cold water
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon pure vanilla extract

Put the sugar and water in a 2-cup liquid measure that is microwave proof (such as a glass Pyrex measure). Cover the measure snugly with plastic wrap and microwave it for about 3-5 minutes, or until it starts to turn golden.

The amount of time varies according to the wattage of your microwave oven. WATCH CAREFULLY, and check every 30 seconds after you have reached the 3-minute mark, because the sugar will turn from golden to burnt very quickly.

Remove it from the oven using an oven mitt, and uncover it very carefully to avoid burning yourself with steam. It helps to use a fork to pull the plastic wrap away from the glass measure, so your hand is not too close to the steam.

Drizzle in the cream slowly. The sugar syrup will bubble up when you do this, and may become hard, but don’t worry – it will melt again when you return it to the microwave. Add the butter. Place it in the microwave, uncovered, for 1 minute.

Remove and stir to be sure any sugar syrup that hardened is dissolving. Return the measure to the microwave and microwave again for 30 seconds, until it is a rich dark brown.

If it is not a rich brown, return the syrup to the microwave and repeat in 20 second intervals until the caramel sauce is a deep, rich, caramel brown. Set it aside to cool.

Recipe: Candied Walnut Cupcake Topping

Photo for illustration purposes

Recipe by Eileen Talabian

These homemade candied walnuts would go perfectly with a spicy or pumpkin cupcake.

Think cream cheese frosting with a light drizzle of caramel sauce and topped with these candied walnuts. Perfect for the holidays! You can find the recipe for caramel sauce here on my blog.

You can easily double or triple this recipe. The nuts are crunchy and sweet, and the tiny pinch of cayenne gives them an unexpected bite, which is reminiscent of those little red hot cinnamon candies. Baking them for a short time makes them crunchy and delicious.

For the first step:
1 cup granulated sugar
1 cup water
1 cup walnut halves

For the second step:
1/2 cup granulated sugar
1/8 teaspoon cayenne pepper
1 teaspoon ground cinnamon

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment.

For the first step, combine the granulated sugar and water in a heavy 1-quart saucepan, bringing it to a gentle boil over medium high heat.

When the syrup starts to boil, reduce to heat so the syrup is simmering, and add the walnut halves.

Stir frequently, and simmer the mixture for 10 minutes.

While the walnuts simmer, combine the sugar and spices for the second step in a wide, shallow bowl. When the walnuts are done, use a slotted spoon to remove them from the syrup and drop the walnuts into the sugar and spice mixture.

Toss the nuts in the spiced sugar until they are completely coated. Lift them from the sugar mixture with a slotted spoon and place them on the parchment-lined baking pan. Bake in the preheated oven for 10 minutes.

Remove the pan from the oven and set it on a wire rack until the nuts are cool. Store the Candied Walnuts in an airtight container for up to one month.

Cupcake Plates for Your Cupcake Party!

From Target


These hand-painted plates are perfect for a cupcake party.

The set of 4 is earthenware and dishwasher safe.

They are 5.5" in dimension and dessert/salad plate size.

Available online at Amazon.com

Got Sushi? Sushi Cupcakes are Fish Friendly

Photo by Deirdre Jean
From MagpieandCake
Via Trend Hunter

Photos copyrighted by their respective owners
Compiled by Trend Hunter

Yummy! Sushi cupcakes.
Wait, take a closer look.
You're not looking at raw fish.
These cupcakes are mini sculptures.

This is an example of what the French call
" trompe l'oeil " meaning to trick the eye
and create an optical illusion.
These cupcakes are mini art sculptures.

If you aren't thrilled about eating raw fish,
but want to try sushi, have a sushi cupcake!

Orange County, CA Cupcakes: SweetSpot Baker's Workshop Opens at Irvine Spectrum

A new cupcakery opens on Monday at the Irvine Spectrum. It's called the SweetSpot Baker's Workshop. It's a do it yourself concept. The shop provides three basic cupcake flavors, vanilla, chocolate and red velvet. You choose from a selection of toppings and frosting. Decorating lessons will be available.

The price for your dream cupcake is $4.25 each. Ready made cupcakes sell for $3.25.

You can find the SweetSpot near the Spectrum Ferris Wheel. The store opens at 11 AM.The cupcake shop opens 11 a.m. Monday, near the Ferris Wheel at the Irvine Spectrum Center.

Unfortunately, I couldn't find a website for the SweetSpot. It'll be interesting to hear about the reviews. Several popular restaurants have shut down at the Irvine Spectrum recently. Cupcakes seem to weather the downward economy these days. People turn to comfort food when they are stressed. The SweetSpot certainly offers a different twist on the cupcake market. It'll be a first for the Orange County market.

Source: O.C. Register