What a treat!! These cupcakes were so delicious. They were a little bit tedious with the caramel but once you bite into that fudge-like cupcake with chocolate ganache and caramel gushing out from under the roasted pecans you’re hooked.
Yeah the caramel was actually one of my favorite parts about it. I just ate another one and I was thinking to myself that next time it wouldn’t hurt to add even more caramel! I don’t know about gooey- i feel like that word has negative connotations. Yes, it’s soft and a bit sticky but I don’t think that’s a bad thing.
haha yeah that makes sense. well to be honest, the first batch of caramel that I got was REALLY hard in the end because I burned it… oops!! But you live and you learn, right? I guess it just depends on making sure it comes out at the right time. I’m sure with your 77 cakes under your belt though you shouldn’t have a problem at all!
I’m sure with your 77 cakes under your belt though you shouldn’t have a problem at all!
Jane, thanks for the compliment, but it’s so untrue. I had actually gotten caramel burn on 2 fingers last year. I was on the phone while making the caramel (never do this!). It splashes back to me - I think I took it off the heat to check and the put it back too fast. It took over a week for the burn to heal and hurt like hell. After that, my next caramel experience, I pay closer attention and not get distracted!
Wow! It’s a mud turtle extravaganza!!! Fabulous blog post, Jane! Jenn, you have outdone yourself on the photos!!! That’s such great perspective on the one, and the cloth is just perfect with them—the pecan design on the cuppies with the colors and design on the cloth make it all seem like a flower patch with bumblebees.
I think it’s a very cool sort of synchronicity that our two bake-through babes made the same cake!!!!
Jenn, they look lovely! I’ll admit, while looking at your blog, I kept staring at the mystery ganache trying to figure out what it was
I’ve made this caramel and I would describe the texture as soft, rather than sticky. It is liquid enough that it isn’t chewy- it’s tender, if that makes sense. But also just enough body that it won’t totally run off the cupcake. I used this caramel as an all-over topper for barcelona brownies, it was sublime.