Reviewed: Mar. 31, 2013

Very delicious cupcakes! I doubled the almond extract and only added some of the caramel to the icing. I used the extra caramel to drizzle on top of the iced cupcakes! These were so delicious and I highly recommend trying these out!

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Reviewer:

smartt

Cooking Level: Intermediate

Home Town: Bedford, Texas, USA

Living In: Denver, Colorado, USA

Reviewed: Feb. 20, 2013

I am a professional pastry chef and tried this recipe...it was fabulous! I made it a second time and doubled the almond in the cake batter, and used 1 cup of all purpose flour and 1/2 cup of cake flour.YUM YUM!!! For the icing, I made a Swiss meringue and added about 1/2 to 3/4 of the very cold caramel. then when I refrigerated them to "set" the icing I warmed the caramel and dribbled it on top of the icing...we gave 1/2 of them to my neighbor because we couldn't stop eating them! She told me her kids fought over the last one to take to school for lunch the next day!! I will make for parties so i can't eat them all myself!

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Reviewer:

cbkinc

Reviewed: Feb. 19, 2013

These were a huge hit! Followed the recipe but substituted the margarine for butter (butter always makes it better, hee hee)... Doubled the recipe and it made 24 regular sized cupcakes and 24 mini cupcakes. Made a batch of butter cream and incorporated the caramel into half and made a coconut butter cream with the other half. Both flavor went very well with this delicious almond cake. For the caramel cupcakes I hollowed out the center using an apple corer and put some of that extra caramel in the center. Topped it with the butter cream, toffee and a drizzle of caramel. These were phenomenal!

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Reviewer:

KrispyDoodle

Reviewed: Feb. 15, 2013

Great recipe! Made it for a Valentine's party, and they were a huge hit! For those having problems with the icing: I only used half of the caramel in the buttercream, and the other half I drizzled over the top. Also, allow the cupcakes to cool completely before you frost them. The buttercream is a little easier to work with also if you cool it slightly. Happy Baking!

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Reviewer:

amazon_at_heart

Reviewed: Jan. 22, 2013

Just made this in my class. It was an easy formula, but I ended up using way more powdered sugar for my frosting, because it was really loose.

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Reviewer:

Sara Rhodes

Cooking Level: Expert

Reviewed: Jan. 21, 2013

Dry cupcakes thatvstuck to the wrappers. Icing was good but needed a lot of thickening.

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Reviewer:

cls

Reviewed: Nov. 17, 2012

I made these for my daughter's 2nd birthday party. The frosting is absolutely delicious and I will definitely make it again. I was a little disappointed in the cupcakes though. They tasted good but they were heavy and dense, not light and fluffy like you expect a cupcake to be. Guests said they were yummy but more like a muffin than a cupcake. Won't be using the batter recipe again but did love the frosting.

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Reviewer:

avh1284

Reviewed: Oct. 28, 2012

This is the first time I have ever come across a caramel recipe that called for adding the cream after cooking was finished, I decided to humor the poster and give it a try. The results are disastrous! It turns greasy. I poured out at least a 1/4 of a cup of grease the remaining "caramel" is flavorless and too thick to drizzle. I like the idea but was better off scrapping this recipe and making traditional butter caramel and making a buttercream frosting with that.

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Reviewer:

Mary Salvi

Reviewed: Oct. 14, 2012

I haven't made the cupcakes yet but I did make the salted caramel frosting and it was amazing. I used half and half instead of heavy cream and after reading some of the reviews it was best to "add as needed" because I probably only used about 2 Tablespoons. It was fine with the half and half since I had it leftover from a previous recipe!

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Reviewer:

dlapla02

Reviewed: Sep. 24, 2012

The frosting for this recipe is awesome. It is very creamy and delicious. I used some of caramel to drizzle on top and then sprinkled a little sea salt on top.

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