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The Help: Caramel Cake, Cupcake Edition

I’m in a book club. I know, such a grown up, right? When I was on my way to my very first Book Club meeting my husband asked, "So what REALLY goes on there? There has to be some type of illicit element? You can’t really just be sittin' around talking about a book, can you?" Other than the calorie content in my version of Minny’s Caramel Cake: Cupcake Edition, noting illicit at all.  Just a bunch of girls sittin' around chatting.

When I finished the book, I made a full size version of Minny’s Caramel Cake. For the cupcakes, I made some alterations. I wanted a frosting that could be piped on, so I added some powdered sugar. AMAZING. I really liked this version of the caramel frosting. I also substituted buttermilk for heavy cream, just because I felt like it.

Minny’s Caramel Cake: Cupcake Edition

1 cup of butter

1 cup brown sugar

1/2 cup white granulated sugar

4 eggs

1 tbs molasses

1 tsp vanilla extract

1 cup buttermilk

1/2 cup oil

1/2 cup whole milk

3 cups of flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Caramel Frosting:

2 cups brown sugar, packed

1 cup of cream

3 tbs butter

1 tsp vanilla extract

2 cups powdered sugar

Pre heat oven to 350.

In the bowl of a stand mixer, add the butter, brown sugar and white sugar, beat on high until well creamed. Add the eggs one at a time, mixing well between each addition. Add the molasses and vanilla and mix until combined.  With the mixer on low speed, add the buttermilk, oil and milk and mix until well combined. In a seperate bowl, sift together the flour, baking powder, baking soda and salt and mix until combined. Add the flour mixture to the batter and stir until just incorporated. Add to muffin tins (lined with cupcake papers) filling each about 2/3 of the way full (about 1/4 cup).

Bake at 350 for 20-25 minutes or until the top springs back.

To make the frosting, combine the brown sugar and cream in a pot. Stir over medium high heat until it starts to boil. Allow to boil, without stirring (this is the hard part for me) until the temperature reaches about 210 (about 7-10 minutes). Remove from heat and stir in the butter and the vanilla. Allow to cool until thickened. Add to a stand mixer, along with the powdered sugar and beat on high until well combined. This frosting will continue to harden and thicken until cooled.

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Comments


Tina@flourtrader August 26, 2011 um 12:48 pm

Cool that this book has left such an impression on you! I did pop over to the cake recipe and both of these caramel desserts look wonderful. Glad you posted this! Now I want the book or will be seeing the movie. of course with the book at home I can be reading and eating these cupcakes!

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Krystal R August 26, 2011 um 2:36 pm

LOVVVVVVVVVEEE! I think you are on a cupcake baking kick, and I’m on a cupcake crave!!! LOL, we would be bestest of friends!! I can’t wait to see this movie, the book was awesome.

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Jaxie August 27, 2011 um 10:25 am

I am! I love cupcakes, my go-to when I bring treats for a Poker Party (been going to a lot lately!)

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Sasha @ The Procrastobaker August 27, 2011 um 2:44 am

MMMM these look delightful! I seriously would eat that frosting my the bowlful if i got the chance, gorgeous recipe and photos too 🙂

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Jaxie August 27, 2011 um 10:26 am

Thank you Sasha!

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Amanda Brooke August 27, 2011 um 9:53 am

I love this idea! I saw the movie and it was so touching, now I think I need to read the book too! I checked out your caramel cake as well and I don’t know which recipe I want to try first!

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Jaxie August 27, 2011 um 10:26 am

Thanks Amanda! If you try one, let me know how it goes!

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julie August 27, 2011 um 10:59 am

On you caramel cake page.. you explained ending the book perfect. I have about 100 pages left, And I don’t want it to end. I am very attached also. These cupcakes look amazing. Can not wait to make them.

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Gloria August 27, 2011 um 1:17 pm

Saw you food gawker today and had to stop by. I just picked up the Help today so I can read it before I see the movie. I’ve heard fabulous things about it! Your cupcakes and your full caramel cake both look amazing!

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Lauren @ hey, who cut the cheese? August 27, 2011 um 2:03 pm

These cupcakes look nomtastic! I’ll definitely be trying these out. Beautiful photography, too!

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Jaxie August 27, 2011 um 3:33 pm

Nomtastic?! Well, thank you =)

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Charissa August 27, 2011 um 2:58 pm

Have you seen the movie yet? I can’t wait till it comes out!

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Jaxie August 27, 2011 um 3:32 pm

I haven’t yet! I want. Soon, I hope.

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Shirley August 27, 2011 um 3:16 pm

I like how these look simple and homey, yet elegant. Book clubs are the best, and I just saw the movie with mine! We enjoyed both the book and movie.

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chinmayie August 27, 2011 um 8:46 pm

WOW! These look great! That frosting looks so delicious! YUM 🙂

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Tres Delicious August 28, 2011 um 12:33 am

Wonderful frosting. It’s a nice work of creativity.

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Jenn (Cookies Cupcakes Cardio) August 28, 2011 um 10:29 pm

I love this book…I haven’t completely finished it, but when I was reading about Minny’s cake, I knew I was going to have to track down a recipe! And here it is 🙂 Thank you.

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stacy September 27, 2011 um 8:12 pm

Thanks! I will be making these for our bookclub meeting on Sunday! The book was, of course, The Help!

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Jaxie September 27, 2011 um 8:39 pm

YAY! Hope they turn out yummy =)

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stacy October 1, 2011 um 9:49 pm

Made them! But I made a salted caramel buttercream to top them…soooo yum! I am adding a caramel drizzle and a bit of sea salt to the top. Will send you a twitpic tomorrow when they are all done. Thank you for the recipe! Sooo delish!

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Jaxie October 2, 2011 um 7:52 am

Yay!! I’m so glad =)

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amomymous November 7, 2011 um 9:50 am

Looks totally scrummmmmmtious!

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Lucía March 7, 2012 um 11:29 am

I like this frosting! I made a similar one for my banana cupcakes but I’ll try this one 🙂

www.sevillaneando.wordpress.com

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Lindsay November 4, 2012 um 2:18 pm

In the instructions you mention adding cream when making the cakes but you don’t have cream listed in the ingredients. Can you clarify??

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Jackie November 4, 2012 um 3:43 pm

"Cream" does not me an ingredient. To "cream" the butter and sugar means to beat on high until well creamed. I’ll clarify the directions.

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Donna December 9, 2012 um 6:19 pm

Can you please clarify…. light or dark brown sugar? Light or dark molases?

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Jackie December 10, 2012 um 9:39 am

light brown sugar is what I used. And I used Grandmas regular molasses

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Caramel Cupcakes with Caramel Frosting | HoneyMash.com February 4, 2013 um 3:44 pm

[…] Caramel Cupcakes with Caramel Frosting […]

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Rick March 6, 2013 um 12:57 pm

Just looking at the ingredient list, it seems like a lot of batter. How many cupcakes will this recipe make? 24+?

Reply

Caramel Cupcakes | Best Friends For Frosting July 7, 2013 um 11:55 am

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