Caramel Flavored Red Velvet Cupcakes with a Peppermint Garnish
As we watched Daenerys Targaryan muscle her way past the gag reflex and choke down a raw horse heart during the first season of Game of Thrones, we thought to ourselves, "OMG, cupcakes!!" Yes, you read that correctly: cupcakes. Not just any cupcakes, mind you, but red velvet cupcakes with delicious whipped cream frosting and peppermint pieces all in a sweet little heart shape--a nod to Daenerys' suffering.
Unfortunately, one amongst our number isn't such a fan of red velvet cake and handles eating cupcakes made with it about like Daenarys handled the horse heart...
If you're still with us--which you should be, because these bad boys are tasty--then let's get to baking!
Red velvet cupcakes (recipe here)
6 ounces of caramel ice cream topping
14 ounce can of sweetened condensed milk
1 cup heavy whipping cream
1 tsp vanilla extract
1 tbsp confectioner's sugar
red food coloring
Step 1: Start out by prepping your favorite red velvet cupcake recipe. Here’s a good one from drool factor, but if
Step 2: I’m using a Wilton heart-shaped cupcake pan. If you don’t have or want to buy a heart-shaped pan, you can either make regular round cupcakes, or there are a couple of simple tricks you can follow to get heart-shaped cupcakes.
- One is the place a marble between the cupcake filter and the inside of the pan. This created the top of the heart.
- The second option is to bake your cake batter in a large flat pan and either cut out the heart shapes or use a cookie cutter.
Step 3: Use whichever shaping method you’ve chosen above and bake your cupcakes.
Step 4: While the cupcakes are in the oven, it’s time to prep the caramel and sweetened-condensed milk. Combine the milk and caramel in a saucepan and stir. The mixture should be warm and easy to pour. Don't let the mixture become too hot and burn the caramel and milk.
Step 5: When the cupcakes are done let them cool for five minutes. Then take a knife and cut slits in the top of the cupcakes. Make sure not to cut to the bottom.
Step 6: Slowly pour the caramel and milk mixture over the slits in the cupcakes. I like to use a big spoon for this, but make sure not to pour too quickly. You want the cake to absorb the mixture.
Step 7: Prep the whip topping.
- Pour 1 cup of heavy whipping cream into a bowl. Mix until soft peaks form.
- Add 1 tsp of vanilla extract, 1 tbsp of confectioner’s sugar, and a few drops of red food coloring
- Beat until soft peaks form
Step 8: Put the whip topping on the cupcakes. To get a great look, put the topping into a piping bag and use a star-tip. I used a 1M star tip (which is quite large) to get a good icing look.
Step 9: Crush peppermints. This is easiest if you put the mints into a Ziploc bag and use a rolling pin to crush them. Once crushed, garnish the top of the cupcakes with the peppermints. Don’t like peppermint? Any chocolate or hard-candy will work and will add a great flavor.
|Crushed peppermints sprinkled on the cupcakes|
|The sweet red velvet cupcakes with sprinkles of peppermint all around|
|...take a bite and enjoy!|