CARAMEL CAKES

Preheat oven to 400°f; bake time 20 to 25 minutes; prep time; 15 minutes; makes 12 cupcakes

 In a large bowl, mix together butter, sugar, almond extract until creamed, continue mixing together until batter is fluffy.

Add two eggs to a small bowl, then add to one cup evaporated milk, mix together.

Sift together flour, sea salt, and baking powder fold into wet mixture until fluffy. 

Grease your muffin pans or put liners in them, scoop equal amounts of batter in each one until batter is all used. 

Place in 400°f oven, bake for 20 to 25 minutes or until toothpick clean, depending on your oven.. 

After baked place on a rack to cool, cover with cloth for 5 minutes.

Then cut a hold in the middle of each muffin about the size of a quarter coin. Then pour room temperature caramel sauce into hole. Top with a teaspoon of icing or sift confectioners sugar over all cakes. Optional!!

Caramel Sauce:

Recipe:

2 tbsp butter or margarine                            1 cup dark brown sugar

¼ cup evaporate milk or milk of choice.       1 tsp vanilla

Method:

In a saucepan, melt butter; add sugar when melted add vanilla whisking to blend well. 

Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it

may curdle.) Remove from heat, Then whisk in milk. 

Whisk before serving, the sauce should be soft, creamy, and smooth.

Pour caramel sauce into the hole in the cake after they cool.

Bonita’s Tips:

Whats so wonderful about this homemade caramel sauce you can bottle them

while they are hot in small mason jars and give as gifts with a tasty homemade

blueberry pudding recipe tied it to the bottle.

Ingredients for cream cheese frosting:

1 - 250g Pack cream cheese              2 Cups confectioners sugar ( ICING )

½ Cup butter or margarine                  1 Tsp almond extract

METHOD FOR ICING:

In a bowl add cream cheese and butter, beat well until combined. Add almond

extract, powdered sugar mix well. Then start to icing your cool cakes.