I love the sound of this name…caramel macchiato. Sounds elegant and delicious. I’ve heard people mention this in a way that just makes it sound yummy…maybe it’s just the tone in their voices because they love it so much. Either way, I had to try it…and was quite impressed myself.
When it comes to making cupcakes (and many other baked goods for that matter), you have several options. You can make the entire recipe from scratch, you can follow the box recipe, or you can use modified box recipes. The healthiest choice would be to make it from scratch. You know exactly all of the ingredients going into the cupcakes, so you’re not left in the dark with any artificial flavorings, chemicals, or additives that you may not know are in there. With the box recipe, it’s so simple and all you need is a handful of ingredients. Now, on to the modified box recipe… It’s a few more ingredients than the standard box recipe, but is so incredibly worth it. I made this batch two ways…from scratch and the modifed box version. Both were delicious. The from scratch recipe made just under two dozen, and the modified box recipe made three dozen. Either way, it’s a lot of cupcakes. Just make sure you have several people that are willing to try them out for you, but you could also wrap some up and stick them in the freezer, save them for another time. Several options. I like options. Oh, and I also like these cupcakes…a lot.
Caramel Macchiato Cupcakes Recipe:
2 1/3 cups all purpose flour
1 1/2 cups dark brown sugar
1 tbsp baking powder
3/4 tsp salt
1 stick unsalted butter, softened
2 tsp vanilla
2 large eggs, room temperature
1 cup milk, warm
3 tsp instant coffee
2 tbsp vegetable oil
Combine all dry ingredients in bowl and stir together. Put milk in microwave for 30 seconds, then stir in coffee granules until dissolved. Add remaining ingredients and beat with electric mixer on medium speed for 2-3 minutes. Distribute evenly among cupcake liners in muffin pan, bake at 350 degrees for 22-23 minutes. Cool completely before icing.
“Doctored” Box Recipe:
1 box Duncan Hines Caramel Cake Mix
1 small box instant vanilla pudding mix
3/4 cup vegetable oil
3/4 cup milk
4 teaspoons instant coffee granules
8 oz. sour cream
Put milk in microwave for 30 seconds, then stir in coffee granules until completely dissolved. Combine all ingredients in mixing bowl and beat well at medium speed for 2-3 minutes. Distribute evenly among cupcake liners in muffin pan, bake at 350 degrees for 22-23 minutes. Cool completely before icing.
Caramel Macchiato Icing Recipe:
2 lbs. confectioners sugar
2 sticks butter, softened
1/2 cup milk, warm
3 teaspoons instant coffee granules
2 tablespoons dark brown sugar
1 teaspoon vanilla
Put milk in microwave for 30 seconds, stir in coffee granules until completely dissolved. Combine all ingredients in bowl, beat at medium speed with electric mixer for 5-7 minutes. Put icing in cake decorating bag (using tip of your choice) and pipe on top of cupcakes. Drizzle with caramel sauce, if desired.
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