These are divine. I LOVE
Caramello Bars and I LOVE CUPCAKES. I love cupcakes so much that I stalk cupcake blogs as though they were porn, yes food porn! No, I
don't get off on it, but it is visually pleasing. It is actually worse because I know that the cupcakes I am lusting after are most always not gluten free. So, it is almost as though I am committing a sin. I decided to create a
Caramello cupcake...well, at least I am pretty sure they didn't exist prior to their creation when I was asked to bring cupcakes for Karmen's b-day
celebration!
Here is how you can also make them!
Ingredients:
-A chocolate
GF cake mix (
Sof'ella Organic Gluten Free Chocolate Cake & Frosting{it comes with the frosting in the box})
-A jar of 12 oz caramel ( I used Walden farms because it was sugar free and my bf is diabetic but it also said
GF on it. It also was calorie free, fat free, carbohydrate free,
cholesterol free, and preservative free. By itself it
isn't the best tasting but when it was in the cupcake, you
couldn't even tell that it was sugar free!) Most of the jar will not be used, the jar I bought just happened to be 12 oz. each cupcake will most likely have about 1/4 tablespoon inside or less but it is hard to tell how much you are injecting inside.
-
Caramello Bars (Calculate how many cupcakes you want. If you want 12 cupcakes, buy three bars because there are 4 squares on each bar.)
Directions:
-Line the cupcake pan with liners. Fill half way with the
Sof'ella Organic Gluten Free Chocolate Cake Mix and bake according to instructions.
-Once cupcakes are baked and cooled, inject a good amount ( not so much that the cupcake breaks) of caramel into the cupcake.
-Then follow the instructions listed to make the
Sof'ella Organic Gluten Free Frosting.
-Once Frosting is made, frost cupcake and garnish with
Caramello chocolate!
As you can see from the photo above, the fail is the cupcake on the right. It was cooked too long! We still ate it and it was still good. I think it was in there for 30 seconds. The one on the left was cooked for 12 seconds and it was delicious as well. The frosting is rich and decadent. These cupcakes are awesome and filling. They do not taste chalk like and they do not make you feel deprived. I would eat these again, however the calorie count is high, so it wouldn't be a regular staple in my diet.
Jerks!
Final Product:
They were moist and chewy. These were serious gluten free perfection. Awesomely gluten free.
I could eat this daily if it was a health food. It should be written as a prescription when going through a breakup. I served this to my sister and my friend Melissa and they couldn't even tell it was gluten free (but they knew it was because I was eating it).
These are divine. I LOVE Caramello Bars and I LOVE CUPCAKES. I love cupcakes so much that I stalk cupcake blogs as though they were porn, yes food porn! No, I don't get off on it, but it is visually pleasing. It is actually worse because I know that the cupcakes I am lusting after are most always not gluten free. So, it is almost as though I am committing a sin. I decided to create a Caramello cupcake...well, at least I am pretty sure they didn't exist prior to their creation when I was asked to bring cupcakes for Karmen's b-day celebration!
