My daughter is having a birthday Monday. She has requested (about 10 times in 2 weeks) that we have cupcakes for her birthday. We generally celebrate on a Sunday at lunch with my family and I don’t feel like having cake twice. Realize, there are my parents, 7 kids, 2 son in laws, 1 soon to be daughter in law, and 5 grandkids plus an “adopted” grandkid. Even lumping a few birthdays in one that is a heck of a lot of cake. It gets old. (Yes, we have gotten creative with what desserts count as cake.)
I made one batch of cupcakes and realized that wasn’t going to cut it. You do the math – 12 cupcakes, 17 people. So, batch number one was those handy little boxed mix “Fun da middles”. Not too difficult, but yet fancy. Chocolate cupcakes with white cream centers. Those will have pink vanilla cream frosting. If I am feeling it they will be made to look like flower tops and then have a mini mint melt chip in the center (yellow and green ones). The frosting is homemade but I have no recipe, sorry.
Batch number 2 is, again, boxed mix carrot cake. I had a few boxes that need used up. It isn’t my favorite. I would much prefer homemade but I don’t have the time today. This is where the caramel cream cheese frosting comes in.
I apologize. I don’t have specific ingredients but I have ballpark figures for you anyway. This is GOOD stuff!!! Make sure you mix it in an oven safe bowl. You will see why.
Caramel Cream Cheese Frosting
- 3/4 stick cream cheese
- 2 cups 10 x sugar (approximately)
- 1 teaspoon vanilla (real)
- 1/4 cup butter(REAL!!!!)
- 1/4 cup (ish) caramel topping
- cream – I just add a tiny bit and mix, add a tiny bit more, mix, repeat until the frosting texture is right.
When it is the right texture and flavor you like, pop it into the oven. (Usually already at 350 for cupcakes or cake). Stir it every 10 minutes, leaving it in for 20-30 minutes. Pull it out, mix it up and let it set to cool.
It makes a beautiful glaze (Dip the cupcake tops right in!!!) or let it sit until it thickens up and frost those cupcakes.