Best Creamy Caramel Cups With Or Without Kahlua Recipes

CARAMEL TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

CARAMEL CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the cream cheese, butter or margarine and flour. Mix to form a dough. Pinch off 48 equal pieces and press into mini tassie pans.
• Bake at 350 degrees F (175 degrees C) for 15 minutes or until lightly brown. Cool slightly. Be careful taking out of pans, they break easily.
• In the microwave on medium high heat. Melt the caramels and 1/2 cup evaporated milk. Stir until creamy. Pour into melted caramel into shells and top with frosting.
• To Make Frosting: Beat the sugar, 1/3 cup evaporated milk, shortening and vanilla until light and creamy.

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.

PECAN BLONDIE CARAMEL CUPS (PILLSBURY)

Steps:

• Heat oven to 350°F Line 16 muffin tins with baking cups.
• Melt butter in med saucepan over low heat. Remove from heat, stir in brown sugar. Add vanilla and egg, mixing well.
• Add flour, baking powder and salt. Blend well. Stir in the chopped nuts then pour batter into the lined muffin tins. Bake for 15-20 min until golden brown.
• Topping: In small saucepan over low heat, melt caramels with the water, stirring constantly.
• Immediately when muffins are out of oven, place chocolate chips evenly into middle of each cupcake. Spoon scant tablespoon of caramel over the chips in each cup. (if caramel starts to thicken, stir in additional water to maintain consistency). Top each with a pecan half. Store in a tightly covered container.

CARAMEL CUPS

Steps:

• Make sure you spray muffin pans well with non stick spray!
• Base:.
• Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes.
• Filling:.
• Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool.
• Topping:.
• Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.

KAHLUA BALLS

Steps:

• Chop or crush cookies quite fine.
• Measure out 1 1/2 cups of crushed cookies and mix with remaining ingredients except dipping chocolate.
• Form into small balls, about one inch in diameter.
• Roll balls in remaining cookie crumbs (for best results, have the crumbs crushed very fine).
• OR, refrigerate balls for 1 hour and then dip in melted chocolate; return to refrigerator to set chocolate.
• Store in airtight container in refrigerator.
• NOTE: If you want to make a non-alcoholic version, just substitute Kahlua flavored syrup, which can be found in the coffee section of most supermarkets.
• Change the liqueur/syrup flavor to make Amaretto Balls, Irish Cream Balls, or whatever suits you.

CARAMEL TASSIES RECIPE - (4.2/5)

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. filling: melt caramels and evaporated milk in micro 5 to 6 mins. stirring 1/2 way. Mixture should be smooth and creamy. Keep mixture warm while filling up cups. Wait until caramel is cool in cups before dabbing with frosting. For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and evap. milk until fluffy. Pipe onto filling. Store in the refrigerator. Yield: 4 dozen