Sticky Caramel Mini Cakes
Don't be fooled by these golden cakes' small stature. They have a rich caramel flavor that makes each one a decadent dessert suitable for guests.
Serving size: 12
Calories per serving: 190
Ingredients:
Calories per serving: 190
3/4 cup (1 1/2 sticks) butter (do not substitute margarine)
1/2 cup toasted pecans
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
sliced banana (optional)
Homemade Caramel Sauce (optional)
Directions:
Preheat oven to 350ºF. Spray Silicone Floral Cupcake Pan with nonstick cooking spray; set aside. In Small Batter Bowl, microwave butter on HIGH 1 1/2-2 minutes or until melted, stirring after each 30-second interval; set aside to cool slightly. Finely chop pecans using Food Chopper. In Classic Batter Bowl, combine pecans, flour, baking powder and salt; mix well and set aside. Add brown sugar, eggs and vanilla to butter; whisk until smooth using Stainless Whisk.
Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.
If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.
HOMEMADE CARAMEL SAUCE:
Microwave 1/2 cup heavy whipping cream on HIGH 30-40 seconds or until hot; set aside.
Combine 1/2 cup sugar, 1 tablespoon light corn syrup and 1 teaspoon water in (2-qt.) Saucepan.
Cook over medium-high heat 4-5 minutes or until sugar is melted, stirring occasionally using Bamboo Spoon.
Reduce heat to low. Stir syrup until honey colored; remove pan from heat. Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth.
Add 1/2 teaspoon Double-Strength Vanilla and pinch of salt. Cool 5-10 minutes before serving.
Source: pamperedchef.ca
Add butter mixture to flour mixture; fold together using Classic Scraper just until combined (do not overmix). Using Large Scoop, place one level scoop of batter into each well of pan. Bake 18-22 minutes or until edges of cakes are golden brown. Remove from oven; cool 5 minutes in pan. Carefully invert cakes onto Stackable Cooling Rack.
If desired, arrange five banana slices in a circle in center of each serving plate. Drizzle plate with Homemade Caramel Sauce. Top with one cake. Decorate with Caramel Drizzle Designs, if desired. Serve warm.
HOMEMADE CARAMEL SAUCE:
Microwave 1/2 cup heavy whipping cream on HIGH 30-40 seconds or until hot; set aside.
Combine 1/2 cup sugar, 1 tablespoon light corn syrup and 1 teaspoon water in (2-qt.) Saucepan.
Cook over medium-high heat 4-5 minutes or until sugar is melted, stirring occasionally using Bamboo Spoon.
Reduce heat to low. Stir syrup until honey colored; remove pan from heat. Slowly add cream (mixture will bubble dramatically), stirring constantly until smooth.
Add 1/2 teaspoon Double-Strength Vanilla and pinch of salt. Cool 5-10 minutes before serving.
Source: pamperedchef.ca