We had one very cold day last week so I thought to warm up the place I would bake since when I now think about it, I didn't bake anything this winter. I wanted to, don't get me wrong but with work and life, it didn't leave me much time to throw myself into baking especially when I was so head first into all my crafts. However, these White Chocolate Caramel Cupcakes were a hit in my family (except for the gluten free gal aka my mom who was jealous) Sorry this one is not gluten free but that doesn't mean you couldn't turn it into gluten free.
Here is what you will need:
Betty Crocker Super Moist White Cake Mix, White Chocolate, 3 Eggs, Vegetable Oil, Coconut Milk and Salted Caramel Crunch
Pour in Betty Crocker Super Moist White Cake Mix into a bowl.
Add in 1/3 Vegetable Oil
Also, add in, 1 1/3 cup of Coconut Milk
As well as 3 Eggs.
Now for the fun experimental part. Add in as much Salted Caramel flakes as you like. I bought mine from Michaels Craft Store.
This white chocolate has been waiting for me to bake it. I bought these from Bulk Barn and been finding a reason to use it. I added a ton, feel free to put as much as you like.
Place your cupcake holders in a pan and pour in the batter.
Place in oven at 375F. Bake for 25 minutes or so.
For all my 'a cupcake is not a cupcake without icing' friends. I decided to use it for these cupcakes and in case you were wondering this icing is gluten free.
Now it is complete! Enjoy and share!
These were simple to make and easy to devour!
I also used some of the remaining cupcake batter to make a mini cake.
I hope you have some time, I would love to hear from you. Leave a comment to say how much you enjoyed my post or even say hi, follow me on Twitter, Facebook, Google+, Pinterest, Instagram page or even subscribe. I will do the same! Have a wonderfully creative week!