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You'll need:
1 yellow cake mix
1 cup of butter, softened
1 jar (12-1/4 oz) of caramel ice cream topping
3 tablespoons of milk
1-1/2 tablespoons of vanilla extract
6 cups of icing sugar
3/4 cup of chopped hazelnuts
Assorted truffles
Step One:
Prepare and bake cupcakes according to package directions. Cool for 10 minutes before removing from pans to wire racks to cool completely
Step Two:
For frosting, in a large bowl, beat the butter until light and fluffy. Beat in the caramel topping, milk and vanilla until smooth. Gradually add the icing sugar; beat until smooth
Step Three:
Pipe frosting onto cupcakes. Top with a truffle
Optional: Press chopped hazelnuts along edges of cupcake
A very sweet treat!
How could you do this to me at 7:55am? Now all I want is a cupcake...a truffle topped one at that! :)
ReplyDeleteGORGEOUS. I wanted to type that out with a period after each letter to you would get the weight of that word, but that took too long.
ReplyDeleteSo! Just know that your picture is stunning and your recipe is killer!! You are Awesome!!
And skinny. And have great how. And hawt.
Now stop it!
O. M. G. Those look so scrumptious. I can't even fathom how amazing they taste. You, m'dear, are a rockstar! And what a beautiful photo!
ReplyDeleteThanks for sharing...I'm a cupcake kind of girl!! Those look fabulous!
ReplyDeleteThose, look amazing!
ReplyDeleteAnd, your photography? Holy smokes, girl! You are gettin' dang good!!
I love the plates that you're using! Where did you get them?
ReplyDeleteI'm not usually a cupcake eater, but those look divine! :)
ReplyDeleteYUUUMMMMMMMMMAYYY!!!!!
ReplyDeleteYUUUMMMMMMMMMAYYY!!!!!
ReplyDelete