Seasonal favorites are always a hit! Combine that with a flavor profile that works during any season of the year, you have a guaranteed seller in your bakery. How about Caramel Corn cupcakes? Summer fair food, Fall Friday night football snack, or winter holiday treats, caramel corn is always a hit. This cupcake recipe can be themed to fit any season. The trend of crazy out there donuts has raged for years, maybe it is time for another craze. This recipe can go beyond just an LTO, because who else does not love caramel corn all year long. The Westco line of Extra Rich Hi-Ratio mixes will give you the versatility to not only create this cupcake, but you will be able to create various seasonal offerings all year long.
Caramel Corn Cupcakes
Yield: 44 - 45 1.5oz Cupcakes
Ingredients
Brand | Product | Item # |
|---|---|---|
| Westco® | Extra Rich White Cake Mix | 30420 |
| Westco® | Butter Vanilla Liquid Flavor | 12133 |
| Caramel Latte Drink Powder Mix | ||
| Westco® | Vanilla Buttercreme Icing | 71641 |
| Trigal Dorado® | Cajeta Horneable | 30863 |
Instructions
SCALE & MIX
- Cake Mix: Scale and mix 2 lb 8oz of Westco Extra Extra Rich White Cake Mix with 1lb 10oz of water according to the instructions on the bag. Mix in the .25 oz of Butter Flavor as well as the 2 oz of Flavor Delights Angel Caramel Latter Drink Mix. Use your scale to weight all the ingredients, including the water.
BAKE
Bake at 320 degrees for 12 min or until fully baked. When using a conventional oven or reel oven set temp 20 to 30 degrees higher.
FINISH
Once cupcakes are completely cool, using a star pipping tip pipe 1.5 ounces of vanilla butter cream and finish by drizzling some of the Cajeta Horneable and top with some caramel corn!
