Mini Vanilla Caramel Cakes

White cakes flavored 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.

Ingredients:

White Chocolate Ganache Frosting:

 

18 

oz. white chocolate, finely chopped

1/4 

cup vanilla-caramel liquid creamer

1/2 

cup heavy whipping cream

Cakes:

 

1 

(18.25 oz.) Betty Crocker™ SuperMoist™ Cake Mix White

1/4 

cup vanilla-caramel liquid creamer

3/4 

cup water

1/3 

cup vegetable oil

3 

large eggs

Caramel Topping:

 

1 1/2 

tablespoons caramel sauce

60-75 caramel bits

Directions:

• White Chocolate Ganache Frosting: Pour chopped white chocolate, 1/4 cup creamer, and heavy whipping cream into a microwave-safe bowl.
• Heat on High for 1 minute. Remove and fold 10 times.
• Let sit for 3 minutes, then fold 10 more times.
• Return to microwave and heat for 30 seconds.
• Let bowl sit in microwave for 3 minutes. Remove and stir slowly until melted.
• If needed, heat for 10-second increments, stirring after each, until melted.
• 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.
• Cakes: Preheat oven to 350º F. Spray 14 mini Mason jars with baking spray. Bring a pot of water to a boil.
• 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.
• 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 3/4- 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. 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.

Source:  tablespoon.com