1.Preheat oven to 350 degrees. 2.Prepare a cupcake pan by filling with paper liners. 3.Cream butter until fluffy and then add sugar and cream for about 8 more minutes. 4.Add eggs, 1 at a time, and cream after each. 5.Add flour and buttermilk, alternately, beginning and ending with flour. 6.Add vanilla and beat well. 7.Divide equally in cupcake pans about 2/3 way full and bake for 15-20 or until set. 8.Remove from pan and cool on cooling rack. Place on black tray, cover, and label.
SOUTHERN CARAMEL ICING 1 cup sugar 1/2 cup buttermilk ¼ cup Crisco ¼ cup butter ½ teaspoon baking soda
1.Mix all ingredients in a saucepot. 2.Swirl pan to keep ingredients moving in the pan. 3.Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water. 4.Remove from heat and beat with a wooden spoon until creamy and ready to spread. 5.Spread on Caramel cupcakes and serve.
CHOCOLATE CHIP CHIFFON WITH VANILLA GLAZE
Chiffon Cake: 1 cup flour 3 jumbo egg yolks ¾ cups + 2 tbsp sugar ¼ c + 2 tbsp cold water ½ tbsp baking powder 1 tsp vanilla ½ tsp salt 3 jumbo egg whites ¼ cup oil ¼ tsp cream of tartar 1.5 oz. grated chocolate
1. Preheat oven to 325ºF. 2. Carefully separate eggs using the “3 bowl method”. Set aside. 3. In a large bowl, stir together flour, sugar, baking powder, and salt. 4. Make a “well” and add in order: oil, egg yolks, water, and vanilla. Whisk until incorporated. 5. In the Kitchenaid mixing bowl, beat the egg whites and cream of tartar using the wire whisk attachment until they form very stiff peaks. Gently foldin grated chocolate. 6. Gently fold egg white mixture into egg yolk mixture. 7. Pour into lined muffin pan ¾ full. Bake for 12-15 minutes; or until top of cake bounces back.
VANILLA GLAZE 2 Tablespoons + 2 teaspoons margarine 1 cup powdered sugar ¾ teaspoons vanilla 1-2 Tablespoons “hot” water
Heat margarine in saucepan until melted.
Remove from heat.
Stir in powdered sugar and vanilla.
Stir in water 1 tbsp at a time until glaze is of desired consistency.