Frito Caramel Cupcakes

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• 

  Step 1

  For the Frito Cupcakes:

  Ingredients:

  1+1/2 cups AP flour

  1 teaspoon baking powder

  1/2 teaspoon salt

  2 sticks (1lb) butter, softened

  1 cup white granulated sugar

  1 cup dark brown firmly packed brown sugar

  4 eggs, room temperature

  1 teaspoon vanilla

  1 cup buttermilk

  1 +1/2 cups crushed Fritos or corn chips

  1 jar of caramel sauce

• 

  Step 2

  Directions:

  Preheat oven to 350 degrees F.

  Line two cupcake pans with liners.

  Whisk together flour, baking powder and salt in a separate bowl and set aside.

  Pulverize the Fritos/corn chips in a food processor. Set aside 1/2 cup for decoration.

  Cream butter and sugar together until fluffy.

  Add eggs one at a time and combine thoroughly.

  Mix in vanilla.

  Add flour mixture and buttermilk alternating each, starting and ending with the dry ingredients.

  Mix in one cup of the crushed Fritos/corn chips.

  Spoon or use a pastry bag or pipe batter into the liners.
  Bake about 20 minutes or until a knife inserted in the middle comes out dry.

  Remove and transfer cupcakes to cool completely.
  Use a teaspoon to create a shallow hole of the center of each cupcakes and fill with caramel sauce.

  Makes 24 cupcakes

• 

  Step 3

  For the Caramel Buttercream:

  Ingredients:

  2 sticks softened butter

  6-8 cups powdered sugar

  1/2 cup buttermilk

  4 tablespoons caramel sauce plus some for decoration

  1/2 cup crushed Fritos or corn chips (see above) for decoration

  Directions:

  Mix together butter, buttermilk and two cups of the powdered sugar.

  Gradually add the rest of the sugar one cup at a time until you reach the desired consistency.

  Mix in the caramel sauce.

  Load into a pastry bag and swirl the frosting onto the cupcakes.

  Sprinkle the crushed chips over the top and then drizzle the caramel.

  If you like, push in a single Frito/corn chip on the peak of the frosting.

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