Saturday, November 29, 2008

Caramel Cake with Caramelized Butter Frosting

The safety precautions for making the caramel syrup caught my attention, but I made a pan of syrup without any injuries. I made the batter exactly following the recipe and was pleased with the flavor and texture of the finished cupcakes. I drizzled some of the leftover syrup over the tops for decoration.

The caramelized butter frosting was melt-in-your-mouth smooth, but a little too sweet for my taste, but I knew that my Minnesotan book club friends would love it. Nothing is ever too sweet for them and they were declared delicious!

- Party Princess

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