Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1/3 c. Plus
- 2 Tbsp. Water
- 3/4 c. Sugar
- 1 c. Flour
- 3/4 tsp Baking pwdr
- 1/4 c. Baking soda
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Salt
- 6 Tbsp. Unsalted butter, room temperature
- 1/3 c. Sugar
- 1 x Egg
- 1/3 c. Lowfat sour cream Frosting
- 6 Tbsp. Unsalted butter, room temperature
- 2 1/2 c. Confectioners' sugar, sifted (up to 3)
- 1/4 c. Reserved caramel mix
Direcciones
- Heat oven to 350. Line sixteen 2 1/2" muffin c. with foil liners. Coat lightly with cooking spray.
- For caramel: Place 1/3 c. water near the stove. Heat sugar and 2 Tbsp. water in a small saucepan over medium high heat till sugar starts to dissolve, 3 to 4 min. Swirl pan constantly as mix starts to turn golden brown in color. When mix begins to smoke, turns amber colored and sugar is dissolved, 1 to 2 min, remove from heat. Watch very carefully during the last stage because sugar mix will turn very quickly.
- Very carefully add in 1/3 c. water in 3 additions to saucepan, holding pan at arm's length, to avoid spattering; mix is very warm. Stir till caramel is dissolved, return to heat if needed. Pour into 1 c. glass measuring c.. Add in water to equal 3/4 c. if needed. Let stand till cooled to room temperature. Use 1/2 c. for batter and 1/4 c. for frosting.
- For batter: stir together flour, baking pwdr, baking soda, ginger, cinnamon and salt in a small bowl. Beat butter and sugar in another bowl till light and fluffy. Beat in egg and lowfat sour cream till blended.
- Alternately mix in flour mix and 1/2 c. cooled caramel mix in 3 additions, beginning and ending with flour. Spoon into muffin c..
- Bake in 350 oven for 25 min or possibly till a wooden pick comes out clean.
- Cold in pan on a rack for 5 min. Remove cupcakes from pans; cold completely on wire rack.
- For frosting: beat butter in medium size bowl till smooth. Gradually beat in confectioners' sugar and remaining 1/4 c. caramel mix; beat 1 min or possibly till creamy. Frost cupcakes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 109 | 35% |
| Total Fat 12.41g | 16% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 1405mg | 59% |
| Potassium 31mg | 1% |
| Total Carbs 50.67g | 14% |
| Dietary Fiber 0.3g | 1% |
| Sugars 41.73g | 28% |
| Protein 1.89g | 3% |
