Cupcakes are certainly fun but these small cakes in mini mason jars decorated with a ribbon and a tiny spoon make cupcakes look boring in comparison. These individual desserts are not only super cute, but they also pack a punch of incredible vanilla caramel and white chocolate flavor into each bite.
They are pretty enough to serve at an elegant party, but are simple enough to make that they are perfect to serve to your family for dessert tonight.
You start by whipping up a Betty Crocker White Cake Mix, using some Vanilla Caramel Creamer in place of a portion of the water. The creamer really enhances the flavor of the cake. Your whole house will smell like caramel as the cakes bake. It's so amazing that your neighbors might just break down the door to get a whiff.
Before you get those cakes in the oven, however, I suggest you make your white chocolate ganache so that it has time to firm up, so that once your cakes are cooled, you wont have to wait for too long before frosting and digging into one of the delectable treats.
To make the white chocolate ganache, all you need to do is combine finely chopped white chocolate with some more of the vanilla caramel creamer and some heavy whipping cream in a microwave safe bowl. If you use white chocolate chips, I'd recommend chopping them finely too.
Put the bowl in the microwave and heat for 1 minute on high power. Once you remove the bowl, fold it about 10 times, combining the chocolate with the liquid. Walk away for about 3 minutes, then return and fold 10 more times before putting back in the microwave.
Heat on high power for 30 more seconds, then let the bowl sit in the microwave for about 3 minutes. Remove and slowly stir until melted and smooth.
If needed, heat for 10 second increments, stirring after each until melted and smooth.
Press a piece of plastic wrap over the surface of the white chocolate ganache and allow it to cool at room temperature for 2 1/2 - 3 hours.
Meanwhile, bake your mini cakes.
Preheat oven to 350 degrees, then do a little prep work. Spray 14 mini mason jars with baking spray and bring a pot of water to a boil.
Place the cake mix, vanilla caramel creamer, water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds then increase the mixer speed to medium and beat 2 minutes longer.
Divide batter evenly among the 14 mini mason jars.
Set jars on a baking sheet. Place on center rack in oven then carefully pour boiling water into pan, filling it about ╛ of an inch high. Do not spill water into jars.
Bake until cakes are golden brown and spring back when pressed lightly, 20-24 minutes. Remove jars from water and set on a cooling rack. Allow cakes to cool completely.
Cut the domed tops off each cake and enjoy a little snack. Those cake tops are hard to resist.
Once your white chocolate ganache has firmed up, it's ready to whip. Peel plastic wrap off the white chocolate ganache. 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. Pipe swirls of frosting over each cake.
Drizzle caramel sauce over top and add a few caramel bits and they are ready to eat. Go ahead. Have one!