I took the easy way out with the cake for this week’s Baked Sunday Mornings, and made it into cupcakes (the recipe will make 20 cupcakes) instead of a two-layer cake. Cupcakes travel to work without a lot of hassle, and with Thanksgiving coming up, we don’t really need extra cake in the house.
This cake is just my style. I’m a sucker for anything caramel, anyway. But the cake isn’t too sweet, and it’s light and moist. The frosting doesn’t have a deep caramel flavor, and the sweetness is cut with some cream cheese. I couldn’t help myself and made salty caramel for the top, but really, it’s just gilding the lily – they’re really good even without the caramel.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Antique Caramel Cake (Baked Elements, p. 60)
Holy cow, these look delicious, Sheri. And I have some salted caramel sauce in my fridge…hmm…. :)
And now I need to go get that recipe so I can make this. When you say “caramel” it is like you are singing a song just for me. Yum.
So pretty! I love the height you got on the frosting. And the caramel sauce just makes it look even more decadent!
Your cupcakes look amazing! Any secrets for your frosting? I’ve never been able to pipe cream cheese frosting…it always gets so soft so quickly.
Thanks Robyn! I put the frosting into the bag and stuck it into a cup on the fridge for a bit. I ended up leaving it in too long, but then just took it out and kept testing it out until it was exactly how I wanted it.
Good god, woman– those look absolutely mouthwatering with that dripping caramel!! :) That is a stunning photo, and I love your fun cupcake liners. I’ll have to try this recipe as cupcakes sometime too. Happy Thanksgiving!
Your cupcakes looks so good! I might have to try baking this cake in cupcake form :)
Beautiful looking cupcakes. They look professional!