Max’s Salty And Spice Cupcake Recipe

Caroline loves Max’s homemade cupcakes and tries her best to make a fortune out of them. She even convinces Max to come on board though their hilarious situations continue to give us a stomach ache. So, continuing the series of famous cupcakes from Two Broke Girls here’s the recipe of Max’s Salty and Spice Cupcake recipe. Enjoy!

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Max's Salty And Spice Cupcake Recipe

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Course

Desserts

Prep Time

15 minutes

Cook Time

25 minutes

Servings

cupcakes MetricUS Imperial

Ingredients

• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp Salt
• 1- 1/2 sticks unsalted butter
• 1/2 cup caramel
• 1/4 cup water with caramel
• 1 1/2 cup sugar
• 5 to 6 crushed pretzels
• sea salt grinder
• to taste cayenne pepper
• 6 ounces unsweetened chocolate, broken up
• 6 tbsp unsalted butter
• 2/3 cup reserved caramel
• 4 cups confectioners' sugar
• 1/2 cup Milk

Course Desserts Prep Time 15 minutes Cook Time 25 minutes Servings cupcakes MetricUS Imperial Ingredients 2 cups all purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp Salt 1- 1/2 sticks unsalted butter 1/2 cup caramel 1/4 cup water with caramel 1 1/2 cup sugar 5 to 6 crushed pretzels sea salt grinder to taste cayenne pepper 6 ounces unsweetened chocolate, broken up 6 tbsp unsalted butter 2/3 cup reserved caramel 4 cups confectioners' sugar 1/2 cup Milk

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Instructions

1. Line 18 cupcake tins with paper liners and keep aside.
2. Preheat the oven to 350°F
3. To make the caramel place 1/2 cup water close to the stove.
4. Heat the sugar along with 1/4 cup water in a saucepan on medium heat till the sugar dissolves.
5. Keep adding the 1/2 cup water to the saucepan in three parts.
6. Take a metal spoon to stir till the caramel is dissolved till in about 1 minute.
7. Pour this into 2-cup glass measuring cup.
8. If needed you can add water to this to reach the 1-1/3 cup mark.
9. We need to get the caramel to the room temperature and we'll be using one half for the batter and the other half for frosting.
10. In a small bowl add flour, baking powder, baking soda, cinnamon, salt and blend these.
11. Take a big bowl and beat sugar and butter till its light and fluffy.
12. Add eggs and sour cream and blend these too.
13. Altering between flour mix and caramel sauce, fold these in with the cream in three parts.
14. This should begin and end with the flour.
15. Fill the cupcake moulds till half full with the batter.
16. Bake for 20-25 minutes till the toothpick comes out clean.
17. To make the frosting, take a saucepan and combine the chocolate and butter.
18. Heat on medium till the mix is smooth.
19. After removing from heat add the other half of the caramel sauce and beat this in till smooth.
20. Add half of the confectioner's sugar and beat it in as well and then add milk.
21. Add the other half of the sugar and keep beating until smooth.
22. Keep it at room temperature till it reaches a good consistency in 15-20 minutes.
23. Remove the cupcakes from the oven and let them cool down before frosting them.
24. Refrigerate for an hour, sprinkle with cinnamon,crushed pretzels, sea salt and cayenne pepper. Serve.