Monday, March 1, 2010

{so ugly, so delicious}

Normally when I bake, appearance is key. People dive into dessert much faster when it is aesthetically pleasing to the eye. Especially if you can taste the rich, sweet, and sinful flavors by just looking at it.

These cupcakes were not the case. I also used a box cake, which always causes bakers guilt. Normally two wrong do not make a right...

I was horribly mislead.

These cupcakes WERE SO GOOD. Duncan Hines Devils Food, you are a masterpiece. A sparkly gem in the rocky abyss that is the dessert mix aisle.

I am not one to stock up on non-refrigerated frosting (not usually tasty, rather make my own) but when I found my shelf bare of any meltable chocolate, I decided to try something new. Caramel sounded so delicious.

So I did it. Caramel...yum. Cupcakes....yum. Caramel+Cupcakes=YUM. As I unveil the less than pretty mini cakes, just know that they lasted about 2 minutes in a room full of people. I have never seen so much caramel flying around the room, and I don't even think they minded.

Duncan Hines Devil's Food...follow box directions

Caramel Sauce recipe from Martha Stewart's Baking Book.

2 Cups Sugar
1/2 Cup Water
1/4 tsp Cream of Tartar
1 1/2 Cup Heavy Whipping Cream

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