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Mini Salted Caramel Cupcakes
YIELD: 190 CUPCAKES
March 1, 2012
1 Min Read
7 cups water, cool (approximately 72°F)
5 lbs. prepared yellow cake mix
9 ½ cups prepared vanilla crème frosting
190 mini pretzels
4 cups prepared caramel topping
Prepare cake batter according to package directions. Deposit using #40 scoop into greased or paper-lined muffin pans.
Bake at 350°F in a standard oven for 16-20 minutes. OR, bake at 300°F in a convection oven for 12-16 minutes. If using convection oven, rotate pans one-half turn after 6 minutes.
Fill a large pastry bag with a star tip with the vanilla icing.
Pipe ½ oz. of icing onto completely cooled cupcakes.
Place 1 pretzel twist onto each iced cupcake.
Drizzle with caramel topping and serve. (Variation: For Salty Caramel Nut Cupcakes, replace the pretzels with ½ tsp. chopped salted nuts.)
Photo and Recipe: General Mills Foodservice
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