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Caramel Drumstick Cupcakes

Caramel Drumstick Cupcake


I love a Nestle Drumstick ice cream cone!  They bring me right back to my summer days as a kid.  Buying them from the snack shack on the beach or from the ice cream man that cruised the neighborhood.  Well, lately it has felt like summer around here.  No warning,  just scorching heat–wam bam for a few days!   That’s all I needed for an excuse to grab a box of Drumsticks at the market and while savoring that ooey gooey caramel center–I just knew this combo would make a fun cupcake.


Caramel Drumstick Cupcake 2


Caramel Drumstick Cupcakes
1 recipe for cupcakes
1 recipe for buttercream
caramel flavored syrup
semi-sweet chocolate chips
chopped peanuts

Once cupcakes are baked and cooled,  scoop out a small hole in the center of the cupcake.  After filling with caramel syrup, top with “plug” of cake.  Frost with buttercream and place in the refrigerator.   When the buttercream has chilled firm,  covered with melted chocolate (add 1 tablespoon of shortening to 1 cup of melted chocolate chips).  Sprinkle with peanuts and set aside until chocolate has set.


1 white cake mix
4 egg whites
1 cup sour cream
1/2 cup water
1/3 cup vegetable oil

Preheat oven to 350 degrees.  Mix all ingredients with a mixer about 2 minutes.  Spoon batter in lined cupcake pan.  Bake about 20 minutes.  Cool on wired rack.  Makes 24 cupcakes.


3 cups powdered sugar
1 cup butter, room temperature
1 teaspoon vanilla
1-2 tablespoons milk or cream

With a mixer on low speed, mix together sugar and butter.  Increase speed to medium and beat for 3 minutes.  Add vanilla and milk/cream and beat for 1 minute.










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