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Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting

Name: Mini Vanilla Caramel Cakes with White Chocolate Ganache Frosting
Prep time: 30 min
Total time: 3 h
Yield: 14
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

Prep 30 min
Total 3 hr 0 min
Servings 14

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.

May 17, 2018

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

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.