CupcakeCampDC 2011 Winning Recipes: First Place

Photo Courtesy of Yida L.

These cupcakes had so many elements that worked perfectly together; it was almost like eating two desserts in one!  Recipe courtesy of The 5th Sense Cupcakery.

Caramel Cake with Caramel Buttercream and Cake Ball/Chocolate Toffee Garnish

• 1 ½ cup all purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 stick of unsalted butter or margarine
• 1 cup of granulated sugar
• 2 egg yolks
• 1 egg
• 1 cup buttermilk
• 1 ½ tsp vanilla
• ¼ cup caramel
• Bag of Heath chocolate toffee pieces

Preheat oven on 350. In a bowl mix all the dry ingredients. Sift the flour, then, add salt and baking powder. Once added take a whisk or a spoon and blend in the dry ingredients. In another bowl mix the butter and sugar until it is well blended. Add eggs one at a time, add buttermilk and flour, going back and forth and ending with flour. During the last addition of the flour add vanilla and caramel and mix for 5 min.
For the frosting mix two sticks of unsalted butter or margarine for 5 minutes. Add 2 ½ cups of powdered sugar and ¼ cup of caramel and mix together. Add caramel and chocolate toffee pieces as a garnish
To make the cake ball you can make extra cup cakes and crumble them up in a bowl, add a little bit of caramel and mix together. Take the cake and roll into balls. Once completed place cake balls in the freezer for 10-15 minutes. Take the cake calls and dip them in caramel and the chocolate toffee.