Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting

Steps

• 1

  White Chocolate Ganache Frosting: Pour chopped white chocolate, 1/4 cup creamer, and heavy whipping cream into a microwave-safe bowl.
• 2

  Heat on High for 1 minute. Remove and fold 10 times.
• 3

  Let sit for 3 minutes, then fold 10 more times.
• 4

  Return to microwave and heat for 30 seconds.
• 5

  Let bowl sit in microwave for 3 minutes. Remove and stir slowly until melted.
• 6

  If needed, heat for 10-second increments, stirring after each, until melted.
• 7

  Press a piece of plastic wrap over the surface of the white chocolate ganache and allow it to cool at room temperature for 3 hours. Meanwhile, bake cakes.
• 8

  Cakes: Preheat oven to 350º F. Spray 14 mini Mason jars with baking spray. Bring a pot of water to a boil.
• 9

  Place the cake mix, creamer, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on Low speed for 30 seconds, then increase to Medium speed and beat 2 minutes longer.
• 10

  Divide batter evenly among the 14 mini Mason jars.
• 11

  Set jars on a baking sheet. Place on centre rack in oven then carefully pour boiling water into pan, filling it about 3/4- inch high. Do not spill water into jars.
• 12

  Bake until cakes are golden brown and spring back when pressed lightly, 20-24 minutes.
• 13

  Remove jars from water and set on a cooling rack. Allow cakes to cool completely.
• 14

  Cut the domed tops off each cake. Peel plastic wrap off the white chocolate ganache.
• 15

  Beat ganache with an electric mixer for 10-15 seconds, just until it becomes fluffy. Pour ganache into a large pastry bag fitted with a large star tip.
• 16

  Pipe swirls of frosting over each cake. Drizzle caramel sauce over top and add a few caramel bits.