Ingredients
Yield: 12-14 cupcakes
Cupcakes:
3/4 cup butter
1 2/3 cups all purpose flour
1 cup brown sugar, loosely packed
1/4 tsp baking soda
1 tsp baking powder
3 egg whites
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup + 3 tbsp milk (I recommend 2%)
Caramel Icing:
1/2 cup butter
1 cup light brown sugar
1/3 cup heavy cream
4 cups powdered sugar
3-4 tbsp milk
12-14 caramel cream candies
Cream Filling:
1/2 cup vegetable shortening
2 1/4 cups confectioners' sugar
1/2 tsp vanilla extract
1/8 cup water
Preparation
