Caramel (Cup)Cake with Caramelized Butter Frosting (Daring Bakers)
This month’s Daring Baker’s challenge comes from Shuna Fish Lydon. I’d like to thank our hosts this month for choosing such a great recipe. Hubby LOVES caramel! Thanks so much Dolores of Chronicles in Culinary Curiosity, Alex of Blondie and Brownie, and Natalie of Gluten-a-Go-Go. You can see the full length recipe on Dolores’ blog.
I did a decent amount of salt to the frosting to cut out the sweetness. Many DBers claimed the frosting and cake together were just too sweet. We really enjoyed the salted caramel flavor.
This month brought about another first for me. I love DB for forcing me to try new things. I’ve never made caramel and the caramel sauce used in the frosting and the cake is delicious. I didn’t have enough powdered sugar so my frosting did need to be refrigerated to stiffen up. After some time in the fridge, I was able to pipe it onto the cupcakes.
I obviously opted to make cupcakes out of the recipe since we had the freedom to choose any size of cake. The recipe for this month yielded 22 cupcakes for me and they baked for 20 minutes at 350 degrees. The frosting yielded the perfect amount for the cupcakes, with just enough left for my expert taste tester. I thought they were very good. Other than the caramel sauce, the recipes were not difficult to execute.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Looks great!! I love the history info too 🙂 Congrats you did an awesome job!
Love the history info and your buttercream looks so silky. Nicely done!
good job! rolls like the yule log and the pumpkin roll really aren’t too hard to make, but they’re great to bring to get togethers b/c everyone loves them 🙂
Congrats on your first “real” yule log. I wasn’t crazy about the buttercream either, though I did like the coffee flavor!
Yum! Very nice, creamy-looking buttercream. Looks delish! Merry Christmas and Happy New Year!
I went for raspberry inside too – and agree that chocolate frosting would be tastier. Good job!
You did an awesome job, Jen!
Your log turned out so pretty – as did the mushrooms!
Way to go!
xoxo
Your log looks wonderful, so silky creamy. Happy Holidays!
Your log looks awesome. Congratulations on completing the challenge.
Very pretty! I thought this one was harder than the “Buche” I made in French class too.
I love your texturing – nice log!
Job well done. I made it with chocolate buttercream and I think it would have gone lovely with raspberry.
I love the idea of the raspberry filling with the coffee buttercream. That must have tasted incredible.
As worldly as I thought I was at the time, I never could have attempted anything this complex in high school. You did a great job with your… it looks luscious!
I hope you had a joyous holiday, and that 2008 brings you health and happiness, laughter and love.
Great bûche de Noël and I loved reading your post.
Happy Holidays!
Julius from Occasional Baker
You aced this challenge like a pro! It looks gorgeous!
Hope you had a wonderful Christmas!
Your filling looks and sounds delicious! I went with chocolate for the outside, and loved it. Great job!
A very pretty log! Well done!
Cheers,
Rosa
Nice work there. I love the combination of raspberry and chocolate – mmmm! Congrats on your challenge and happy new year 🙂
jen at use real butter
Oooh I love the idea of the raspberry in the log!