If you are going to make cupcakes from a box, then at this time you will follow the instructions to do so. If you want to try something totally new
and different, and make Burnt Sugar Cake
from my modified recipe - then please follow the instructions below!
1/2 cup sugar
1/2 cup boiling water
additional water, to make 1 cup liquid (see instructions)
2 cups of cake flour
1/4 cup of graham crackers (Pulverized in your blender or food processor) - blend 8-12 graham crackers as you will need more of it for later, when decorating the cupcakes
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup soft shortening (or, 1/2 cup of vegetable oil - either will work)
2 eggs (1/3-1/2 cup)
1 teaspoon vanilla, if desired
Directions - First Preheat oven to 350 degrees F.
To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low-medium heat until clear and medium brown, shaking pan gently to keep from burning.
Remove from heat.
Add slowly, stirring constantly, 1/2 cup boiling water.
Stir over low heat until lumps are dissolved.
Measure and add water to make 1 cup liquid.
Set aside to allow it to cool.
Sift together into bowl, 2 cups sifted cake flour, 1/4 cup of pulverized ground up graham crackers and 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt. (I used my ninja blender to pulverize graham crackers and I also put it through the sifter two times).
Add 1/2 cup soft shortening (or replace with 1/2 cup vegetable oil) and 2/3 cup cooled caramel-water mixture.
Beat 2 minutes.
Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
Beat 2 more minutes.
Pour into greased cupcake pan.
If making cupcakes - it should take 18-22 minutes approximately at 350 degrees F.
Bake until cake tests done or toothpick inserted comes out dry.