Thursday, April 8, 2010

Lemon Cocoa Nib Cupcakes w/Caramel

I originally posted these last year, but they are soooo good, I thought they (and you) deserved a second helping!

Lemon Cocoa Nib Cupcakes w/Caramel

Preheat oven to 350 F. Line 12 muffin tins with liners.

zest and juice of 2 lemons, separated (the juice is for the caramel)

stick butter, softened

3/4 c sugar

2 eggs, room temp

1/2 c half and half, room temp

1 1/2 tsp baking powder

1/2 c Whole Wheat Pastry Flour

1/2 c All Purpose Flour

1/2 c cocoa nibs

I actually just threw everything together until just combined. Scary I know. Divide among the lined tins and bake for 15 minutes.

For the Caramel

the juice from the lemons

1 c sugar

1 tsp sea salt

1 tbsp butter

1 tbsp half and half

Put lemon juice and sugar into pan and cover on medium heat. Caramel goes quickly so you want to watch it. When it looks perfect, leave it on just bit burn so it lightly burns. Pull from stove and then add salt, butter & half and half, give it all a quick swirl.

This is your frosting! I swished it on, let it cool and then added some more. They are so good!

1 comment:

  1. New look!
    I love cocoa nibs. I went looking for them when in NYC but the shop had run out of stock.


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