Chocolate Caramel Candy Corn Infused CrunkcakesNovember 6, 2009 at 11:34 PM | Posted in crunkcakes, cupcakes | 12 Comments
Tags: absolut vodka, caramel candy corn, chocolate cupcake
Now I know that most people love Halloween for the scary movies, trick-or-treating and/or excuse to
dress like a skanky nurse wear a costume but one of the things that I love about Halloween are all the post-Halloween candy sales. HA! And for better or worse, you better believe, I stock up!
This year I was introduced to caramel candy corn and even though my waistline isn’t appreciating it, I am addicted. Damn you Erin! *shaking fists violently* Since I went a tad overboard with hoarding all the caramel candy corn I could find come November 1st, I decided to brainstorm ways to use it up.
And what better way than to add some booze!
PS- Only 9 more days until Cupcake Hero::November is due! What are you waiting for? Break out the Skippy and bake! Also thanks for all comments and emails regarding Cupcake Hero::October’s tie. You’ve all helped me come up with a solution that I hope will make all parties happy. Stay tuned.
Makes about 24 cupcakes
For chocolate cupcakes
1-1/2 cups all purpose flour
3/4 cups unsweetened Dutch process cocoa powder (I used E. Guittard unsweetened red dutch process cocoa)
1-1/2 cups sugar
1-1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract
3/4 cup warm water (I used 1/2 cup instead)
For candy corn vodka swiss meringue buttercream*
5 large egg whites
1 cup + 2 tbsp sugar
2 cups (4 sticks) unsalted butter, room temperature, cut into pieces
2-3 tsp of candy corn vodka, to taste (see recipe below)
* SMBC recipe makes a good amount. You could probably 1/2 the recipe if you use it sparingly for each cupcake but I’m a frosting whore so I like having more vs less.
For candy corn infused vodka
1/3 cup candy corn
1 cup vodka (I used Absolut vodka)
To make cupcakes—
Preheat oven to 350F. Prepare cupcake pan with liners.
Using an electric mixer on medium speed, combine flour, cocoa, sugar, baking soda, baking power and salt. Reduce speed to low and add eggs, buttermilk, oil, vanilla extract and water.
Fill cupcake liners about 1/2-2/3 full. Bake for about 17-20 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool completely before frosting.
To make candy corn vodka—
Combine candy corn and vodka in an airtight container for at least 3 hours, then strain. Discard any candy corn chunks.
To make buttercream—
Place sugar and egg whites in the heat-proof bowl. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand fitted with whisk attachment. Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes. Reduce speed to low. Add the butter, one piece at a time, and beat until incorporated after each addition. Don’t worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add candy corn vodka, and beat just until combined.
Switch to the paddle attachment, and beat on the low to eliminate any air pockets, about 5 minutes.
To assemble cupcakes—
Using a Wilton 1M (or favorite star tip), pipe buttercream on each cupcake. Top with a caramel candy corn.
Husband rating: A/A-
He’s not a fan of alcoholic laced desserts. Too many alcohol induced hangover memories from his wilder days. But he said even though he could taste the vodka in the buttercream, the caramel taste was a stronger complement that he actually enjoyed.
Wife rating: A/A+
If you like vodka, you’ll love caramel candy corn vodka. If you like frosting and booze (like me!), you’ll LOVE caramel candy corn vodka swiss meringue buttercream. Add in a Martha chocolate cupcake and it’s almost the perfect food. Amen.
Other rating: (will update later)
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