A simply sweet treat any caramel lover will enjoy!
Prep Time: 40 minutes
Bake Time: 25 to 30 minutes
Yield: 24 cupcakes
1/4 cup water
1-1/2 cups sugar
1/2 cup Karo® Light Corn Syrup
1-1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
2 egg yolks
1-1/2 cups plain yogurt, divided
1 tablespoon pure vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons Argo® Baking Powder
1 teaspoon salt
3/4 cup butter, softened
6 cups powdered sugar
1-1/2 cups butter, softened
1 cup Caramel Sauce
1/4 cup heavy cream
For Caramel Sauce: Stir together water, sugar and corn syrup in a medium saucepan. Heat to a boil (without stirring) and boil until it is a rich amber color, about 10 to 15 minutes. (Note: caramel sauce may appear burnt it is not just dark in color). Remove from heat and carefully add heavy cream as mixture will bubble. Put back on low heat and stir until combined. Take off heat and add vanilla and salt. Allow to cool while baking cupcakes.
For Cupcakes: Whisk eggs, egg yolks, 1/2 cup yogurt and vanilla in a medium bowl; set aside. Blend flour, sugar, baking powder and salt in a separate medium mixer bowl. Add butter and remaining 1 cup yogurt. Slowly add the egg mixture. Mix until just combined. Scoop batter into cupcake liners and bake in a preheated 325°F oven for 25 to 30 minutes, or until cake springs back when lightly touched. Let cupcakes cool before frosting.
For Caramel Frosting: Cream together powdered sugar and butter on high for 2 minutes in a medium mixer bowl. Add 1 cup caramel sauce; mix until combined. Whisk in the heavy cream.
Frost the cupcakes and drizzle on the remaining caramel.