#Caramel cappuccino how to#

Add 4 tablespoons of caramel sauce and and mix until combined.Add about half of the powdered sugar and mix until smooth and well combined.

To make the frosting, beat the butter and shortening together in a large mixer bowl until smooth.

Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

Fill the cupcake liners about halfway.

Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add remaining dry ingredients and mix until well combined. Add the milk mixture and mix until well combined.

Add half of the dry ingredients to the batter and mix until well combined.

Combine the hot water and espresso coffee powder in a small measuring cup, then add the milk.

Combine dry ingredients in a separate bowl.

Add egg whites in two batches, mixing until well combined after each.

Add sour cream and vanilla extract and mix until well combined.

Do not skimp on the amount of creaming time.

In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes.

Preheat oven to 350☏ (176☌) and prepare a cupcake pan with cupcake liners.

The final result is a soft, moist cupcake that tastes just like you’re eating your coffee – with a caramel twist! The thicker the sauce, the more you could add.Īnd since the best part of any frappuccino is the drizzle of caramel on top, that’s how I finished off these cupcakes. The thinner the caramel, the less you may want to add. You just might need to adjust the amount you add so that the consistency of the frosting is correct. You could easily use a store-bought sauce or one that’s homemade. The frosting is made with caramel sauce to give it some that caramel flavor. The espresso mixture is more concentrated and gives just the right amount of coffee flavor. Using regular coffee won’t give them a strong enough flavor to really taste it. The cupcakes are flavored with some instant espresso coffee powder dissolved in a little hot water. Now I’m a big fan and will even bake it into a cupcake! Now I can have my coffee and eat it too! And keep in mind, this was only maybe 6 years ago. I remember the first time I ordered coffee at a restaurant for breakfast with my mom she was totally shocked. ☺Īfter drinking enough of those, I slowly started drinking actual coffee with some creamer. I started off drinking Caramel Frappuccino’s at Starbucks because – let’s face it – it’s basically coffee and caramel flavored ice cream. It took years for me to develop a taste for it. The lid is heat-sealed with tamper-proof band of heat-wrap which also helps keep the bombs fresh! Cello wrapping is used to keep the bombs snug and immobile while in its jar.įreshness: Unopened with heat-seal intact: 6 months.Believe it or not, I wasn’t always a coffee fan. Packaging: Each Bomb comes individually wrapped and placed in a plastic jar with a lid. Measurements: Each Bomb is 70mm-this is considered a Large Bomb among the market!

#Caramel cappuccino how to#

How to Use: Place your Gourmet Swiss Hot Coco Bomb in a mug of your choice and pour 8-12oz’s of either hot water, hot milk, or hot coffee over the top of the Bomb to melt

These homemade and handcrafted Hayward Gourmet White Chocolate Caramel Cappuccino Bombs come loaded with their very own HG White Chocolate Caramel Cappuccino Mix and Rainbow Mini Marshmallows, which comes sealed inside a thick handmade Gourmet White Chocolate shell.