April 12, 2015 by Susan Murray
Did I mention that we are celebrating North Carolina Cheese this month at the Carolina Bed & Breakfast? Well, we are, and I have been using cheese from the members of the WNC Cheese Trail to in my recipes. This has been such a treat since the cheeses provided by the various creameries are head and shoulders above much of the cheese sold in our markets here. And it’s not just cheese! Heritage Homestead makes a lovely goat cheese fudge while the folks at Looking Glass Creamery use a huge copper pot to slowly boil down some of their goat milk and make Carmelita , a rich and luscious caramel which comes in traditional, coffee flavored and bourbon-vanilla.
Caramel is one of my weaknesses. So my mind immediately turned to cupcakes, lovely little bourbon vanilla cupcakes topped with bourbon vanilla buttercream and just a drizzle of Carmelita. Of course you can use any caramel sauce with this and add some bourbon flavoring (or even just go for straight caramel). One more note: I find that a box cake mix works just fine for this recipe.
BOURBON VANILLA CUPCAKE
Looking Glass Creamery Bourbon Vanilla Carmelita
For the Cupcakes:
1 box white cake mix
¼ cup Bourbon
¾ cup water
¼ cup vegetable oil
1 tsp vanilla
Preheat oven to 350 degrees
Place all of the ingredients in the bowl of a mixer and mix for three minutes on medium high. Oil or line a mini cupcake tray. Fill the liners with 2 tablespoons of cake mixture each.
Bake for 10-12 minutes until done and cool completely
For the Buttercream Icing:
½ cup butter, room temperature
3 cups of icing sugar
1 cup Vanilla Bourbon Carmelita
pinch of salt
Place all ingredients in bowl of a mixer and beat on medium high for 5 minutes. If icing is too thick you can thin it with a tsp of milk or cream.
Ice the cupcakes and drizzle with a little Carmelita.
Makes approximately 48 mini cupcakes
Later this week: Apple, Cheese, Bacon and Honey Canapes!