Brownie Cupcake and Caramel Florentine Fudge Cupcake

picture by Dan Brian Gerona
Have to admit that sometimes though I’m a creative professional, I’m not always creative in the kitchen. When I normally buy brownie mix, I just normally make them the regular way in a square pan. But I love the idea of instead pouring the mix into cupcake holders. In the picture above, there’s no icing which is fine with me. 

Ingredients:

1 c. butter
1-1/2 c. chopped walnuts or pecans
   (I’m not big on nuts so this can be omitted)
1-1/2 c. sugar
1 tsp. vanilla
1/2 c. chocolate chips
1-1/4 c. unsifted all purpose flour
1/4 tsp. salt
4 eggs

Melt butter and chocolate chips over very low heat, stirring constantly. Stir in nuts. Set aside. Mix flour, salt and sugar in large bowl. Add 4 eggs, beaten and vanilla. Stir in chocolate mixture; mix well.

Arrange approximately 20 cupcake holders in cupcake pans. Fill about 2/3 full. Bake at 325 degrees for 25 minutes. Cool. Leave plain or sprinkle with powdered sugar.
NOTE: These are great plain. They really don’t need to be frosted.

Caramel Florentine Fudge Cupcake
picture by Janet Hudson

What a neat looking cupcake with the caramel on top for decoration! I’ve never dabbled with caramel before and as a matter of fact, one of my FarmVille friends teased me about it because one of the virtual trees we get on our farms is a caramel apple tree. She loves caramel and I thought….hmmm wasn’t sure I wanted to try it until I saw this cupcake!!! This recipe might be great for vegans and vegetarian-alike.

Fudge Brownie Cake:
1-1/2 cups cake flour, sifted
2 teaspoon baking soda, sifted
1/4 teaspoon salt, sifted
1-2/3 cups raw sugar, process in a grinder so it is very fine
Egg Replacer for 3 eggs
1 vanilla bean, scraped
7 tablespoon vegetable margarine
5 oz. Chocolate Chips

Melt the chips and margarine and cool. Place the dry ingredients in a mixer and add the egg replacer- combine and then add the chocolate. Mix thoroughly. Crumble 5 Florentine cookies and swirl them into the batter. Fill cupcake liners 1/2 full and bake at 325 degrees for 35 minutes. Cool slightly, spoon some caramel on and into the cupcakes and finish cooling.

Caramel:
1 cup vegetable margarine
2 cup brown sugar
1/4 tsp. salt
1 cup corn syrup
3 cup vegan sweetened condensed milk **
1 tsp. vanilla

Published by

Kim McDougal

I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography.



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