Max’s Salty And Spice Cupcake Recipe
Try out these delicious cupcakes!
Servings Prep Time
18cupcakes 15minutes
Cook Time
25minutes
Servings Prep Time
18cupcakes 15minutes
Cook Time
25minutes
Ingredients
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.