Spiced Cake Cupcakes with Salted Carmel Drizzle

I can bake…usually…whatevs….

Lately I am on a roll of totally messing up food. A.N.Y. type of food that I come in contact with. Yea me. I messed up so bad the other night, I was telling a friend and she said ‘Everyone is good at something and you are just better at technology and computers’…hmmm, think that will fly with the hubs? ‘Sorry I can’t cook tonight, I’m just better with html’…pshhhh….

I ran across this a while back (for the life of me can NOT remember where from), and it did actually taste good, I majorly messed up on caramel drizzle…more like melted butter. But the offspring and the mister didn’t complain too much, their mouths were full…

Spice Cake Recipe:
1 1/2 cups cake flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick of butter
1 cup sugar
1/4 teaspoon salt
1 eggs
2/3 cups buttermilk
Mix your dry ingredients together and set aside. Cream your butter, sugar and salt together until light and fluffy. Mix in your egg. Next mix in your flour mixture and buttermilk…alternating by thirds until mixed well.

Bake for 18-20 minutes at 350 degrees. Best served warm with caramel drizzle.

Salted Caramel Sauce:
1 cup of sugar
1/4 cup of water
1/2 cup of heavy cream
3 tablespoons of butter
1 teaspoon of sea salt

In a heavy bottom pot heat sugar and water over a low heat until dissolved, try not to stir. Heat for 5-6 minutes until your sauce is a deep amber color. Remove from heat and mix in heavy cream. Next mix in butter and salt. You can keep this sauce refrigerator for two weeks, heat before using.

I know exactly where I went wrong….

I lost my patience, and starting stirring with all the commotion in the casa. Should of started the drizzle, fo shizzle, wayyyy earlier AND used a different butta. BUT, they were still SO yummy. We even had them for breakfast the next morn, minus the melted tub-o-butter.

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