Celebrate fall with these luscious cupcakes filled with caramel, pecan, and cream cheese. Adding a drizzle of caramel and an elegant caramel rose will create a perfect dessert for the upcoming holidays.
The cupcakes are delicious, but let’s not pretend that they’re the focus here. It’s the rose. It’s all about the rose!
Believe it or not, the roses are very simple to make. All you’ll need is a bag of caramels, a sturdy rolling pin, a small round cutter, and parchment paper. I was blown away by how easy it was to work with caramels. They aren’t sticky, they don’t dry out when you’re playing with them, and they stretch and curl obligingly when you want them to. They stay pliable and . . . well . . . edible, unlike gum paste or candy clay.
And the cake itself is very basic. If your inclination is to reach for a boxed mix, I understand. But if you’d like to try your hand at making a cake from scratch, this would be the recipe to use. You’d have to add eggs, butter, and water to the mix; why not add just a few more ingredients, make the cake from scratch, and avoid the additives that are in packaged mixes?
I think the hardest thing about this recipe is unwrapping the caramels, but if I can do it YOU can do it! Speaking of caramels, do you remember when Kraft had chocolate caramels, too? They’re back. Hard to find, but I just ordered some online. I’ll bet they’d make lovely roses too.
An 11-ounce bag will give you about 40 caramels. You’ll use 22 for the roses, and the remaining 18 for the filling. (Good grief, don’t sweat it if you’re short a caramel or two. You have to check to make sure they’re fresh, right?)
So, you’ll start out with the filling, then make the cake batter. You can create the roses while the cupcakes are baking, and make the frosting once they have cooled. And you know the drill: boxed cake, canned frosting, leave out the filling . . . anything goes. Simple chocolate cupcakes with fudge icing would look great with the roses too. Just make sure you make the roses!
First, the cupcake recipe:
|Caramel Rose Pecan Cupcakes|| |
- 18 unwrapped caramels
- 2 tablespoons heavy cream
- ½ cup cream cheese, softened
- ¼ cup brown sugar
- 1 egg yolk
- ½ cup chopped pecans (toasted for the best flavor)
- 6 tablespoons butter, softened
- 1 cup white sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 1½ cups cake flour (all-purpose flour may be substituted)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- Buttercream icing (or icing of your choice)
- In a small saucepan on low heat, melt the caramels and cream, stirring often. Set aside to cool.
- In a small bowl, beat the cream cheese and brown sugar thoroughly. Add egg yolk and beat well.
- Once the caramel is lukewarm but still fluid, add to cream cheese mixture. Beat well. Stir in chopped pecans. Set aside.
- Heat oven to 350 F. Place 18 paper liners in cupcake pans.
- In a large bowl, beat the butter and sugar until light and fluffy - at least 2 minutes.
- Mix in vanilla. Add eggs one at a time, mixing thoroughly and scraping the sides of the bowl between each egg.
- Sift together the flour, baking powder, and salt.
- Add half of the flour mixture the butter mixture. Beat well and scrape down the sides of the bowl. Add half of the milk. Beat well and scrape down the sides of the bowl. Repeat.
- Fill cupcake liners halfway. Don't add too much; you need to leave room for filling. If you have extra batter, make another cupcake or two.
- Using a tablespoon, place a scant spoonful of filling in each cup, using the spoon to make a small depression in the batter before scooping the filling into the center. The filling will still show on top, but this will help some of it to sink into the cupcake.
- Bake for approximately 24 minutes, until golden brown around the edges. Test with a toothpick, making sure to insert on the side of the cupcake, away from the gooey center.
- Cool thoroughly before icing and decorating.
Just follow the instructions; you can’t go wrong!
I’m going to cut right to the caramel rose directions.
- Use a large piping tip, or a cap from a bottle of water or a milk carton—whatever you can find that’s round and approximately 1 inch across—to cut out the caramel circles.
- I found that working with one caramel at a time is easiest. Place it between sheets of parchment and roll out thin. You should be able to cut 4 circles out of it with a reasonable amount of leftover scraps. (Pile them up and roll them out later.)
- In the picture below, the pieces of caramel in the background are round. That’s because I put each one in a tortilla press. It made it a little easier to roll out that way but isn’t necessary at all. And I’m still scratching my head about the fact that I put a square caramel in the press (between sheets of parchment) and it flattened the caramel into a perfect circle. WTH?
- Cut one circle at a time and pop it out of the cutter. If you let them stack up in there, they’re a real bear to separate. I know this for a fact! This would be a fun activity for kids to do and allow you to go right to the fun part of forming roses. It takes 9 rounds to make a rose.
- Set your finished roses on the counter (uncovered) or in a mini-tart pan for a little more support. If the rose flattens, just fluff it back out.
They’re your roses; make them 7 petals instead of 9 if you want. Play with the shapes of the petals. Make some big ones, some small. Play with your food! If you have any leftover caramel, a few leaves make the cupcake even prettier.
Use your favorite icing. I made a basic buttercream for this batch.
I had so much fun making these, and I’ll bet you will too. The roses would be perfect on individual brownies. Or chocolate cookies. Or . . . well, I’ll leave something to your imagination.