Buttery Brown Sugar Popcakes

Buttery Brown Sugar Popcakes

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INGREDIENTS

  • 24 small food-safe silk or paper fall leaves

  • 24 caramel truffles Godiva®

  • 24 cake pop sticks

Buttery Brown Sugar Cake batter

  • 1 box yellow cake mix or butter flavor

  • 1 package vanilla instant pudding mix

  • 4 eggs

  • 1/3 cup sour cream

  • 1/3 cup softened butter

  • 2/3 cup milk

  • 1 cup packed brown sugar

Caramel Frosting

  • 1 cup butter

  • 2 cups packed brown sugar

  • 1/2 cup milk

  • 4 cups powdered sugar

  • 24 caramel truffles Godiva®

  • 24 cake pop sticks

INSTRUCTIONS

Buttery Brown Sugar Cake batter

  1. Preheat oven to 350°F. Spray two 8-inch round pans with nonstick spray for baking; set aside.

  2. In a large mixing bowl combine cake mix, pudding mix, eggs, sour cream, butter, milk, and brown sugar. Beat at medium speed for 4 minutes.

Caramel Frosting

  1. In a large saucepan melt butter over medium heat. Stir in the brown sugar. Heat to boiling, stirring constantly. Stir in the milk. Heat to boiling; remove from heat. (If you are short on time, substitute 2 16-ounce cans of caramel frosting for the Caramel Frosting recipe.)

Assembly

  1. Preheat oven to 350°F. Line 24 cupcake cups with paper liners. Divide Buttery Brown Sugar Cake batter among cupcake cups. Bake until a cake tester inserted in center of cupcake comes out clean, 18 to 22 minutes. Remove cupcakes from pan. Cool completely on a wire rack.

  2. To make cakepops, place the canned caramel frosting in a small microwave-safe bowl. Heat for 1 minute, then stir. Insert a stick into each truffle. Dip each truffle in the thinned canned frosting. Turn upright and insert into a piece of Styrofoam®. Allow to set up completely, about 30 minutes.

  3. Place Caramel Frosting into a pastry bag fitted with a large round tip (or, place frosting in a plastic bag with a corner snipped off). Pipe frosting onto cupcakes. Insert a truffle pop into each cupcake.Top each cupcake with a leaf.

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