These are simple and good, at least I, my daughter and grandson thought so. I think I might like the Devil's Food mix better though. The cupcakes are very nice and moist, have pretty rounded tops before frosting.
- 1 box Duncan Hines Chocolate Fudge Cake Mix (18.25 size)
- water, oil, eggs, amounts it says on the box.
- 1 Double recipe Penuche frosting from my submission to the frosting category
- Make and bake the cupcakes according to the instructions on the back of the box.
- Frost with Penuche Frosting given in the Frosting Section.
- Double the recipe, and I used 1/2 cup evaporated milk this time.
- Have the butter and brown sugar going at a gentle boil stirring constantly for two minutes.
- Bring back to a boil after adding the milk, stirring, and remove from heat, do not stir any more.
- When lukewarm (about an hour), turn into stand mixer and beat a minute or so.
- Have 4 cups powdered sugar sifted and add gradually.
- I ended up adding about 5 cups to get the consistency I wanted.
- Then add 2 teaspoons vanilla.
- Add about 1 and 1/2 teaspoon Karo syrup.
- The Karo syrup keeps the frosting from going to sugar and stays softer and shiny, even in the refrigerator.
- Mix in well.
- I put it in a large piping bag a little over half full and never had to add more and had about 1-1/2 cups left over which I froze.
- That is a #21 Wilton open star tip, and I'm shaky and need more practice.
- Add sprinkles, leave plain or add decorations you want.
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aliceedwards (2 discussions) on Aug 2, 2012 at 01:05 PM
where oes the butter and brown sugar come in at?Is the evaporated milk cooked with the brown sugar and butter?Does it go in the cake mix or icing?
Comment by: agless (109 discussions) on Aug 14, 2012 at 08:46 PM
See instruction number 2 and put penuche in the search box. You will find an older version of the recipe. Make that doubled only read carefully the small changes I made to keep it softer. You can see from the photo in the pic with the animals in the high chair that the frosting on that cake got as firm as fudge. Use that recipe, double it, and add the vanilla and Karo syrup. Be sure the cooked butter, brown sugar and milk have cooled down to where you can put your hand on the bottom of the pan and it's just slightly warm. Otherwise, it will take a lot more sugar if you try to mix it in a mixture that is not cooled down far enough. It's yummy and easy once you have tried and followed the directions exactly.
Comment by: agless (109 discussions) on Aug 14, 2012 at 08:53 PM
Don't add anything extra to the cake mix. Everything else is about getting the right texture of penuche frosting.
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aliceedwards (2 discussions) on Jul 27, 2012 at 09:45 PM
can anyone tell me how long you can store caramel sauce in the can after its cooked
Comment by: agless (109 discussions) on Aug 14, 2012 at 08:41 PM
I think you have dulce de leche confused with this recipe. It's not that. Unopened after cooking, the dulce de leche I probably wouldn't store mine longer than a month or two.
