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Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting

mini vanilla caramel cakes with white chocolate ganache frosting Dessert
Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting
  • Prep 30 min
  • Total 3 hr 0 min
  • Servings 14
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White cakes flavoured with vanilla caramel latte creamer are baked in mini Mason jars and topped with luscious white chocolate ganache frosting and a drizzle of caramel sauce. Recipe by Hungry Happenings. ...MORE + LESS -

Ingredients

2 1/3 cups white chocolate, finely chopped
1/4 cup vanilla-caramel liquid creamer
1/2 cup heavy whipping cream

1 box Betty Crocker™ SuperMoist™ white cake mix
1/4 cup vanilla-caramel liquid creamer
3/4 cup water
1/3 cup vegetable oil
3 large eggs

1 1/2 tablespoons caramel sauce
60-75 caramel bits

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 14 cakes
Calories
300
% Daily Value
Total Fat
19.6
Saturated Fat
8.7
Cholesterol
53.4
Sodium
59
Dietary Fiber
0.1
Sugars
22.6
Protein
3.6
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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