George Caramelin: Chocolate Cinnamon Cupcakes with Vanilla Bean Bourbon Frosting, Bourbon Caramel Sauce, and Candied Pecans

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The cupcake and frosting were amazing however, I could not get the Bourbon Carmel Sauce to turn out. I followed the instructions exactly however, when I added the bourbon, after the bubbling stopped, the sauce began to crystallize and form large chunks of sugar crystals. I tried this 3 times with the same result. I resorted to using the leftover carmel sauce I used from another recipe and it was wonderful. Everyone loved the cupcakes!

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Lawgirl12, yeah, generally use 50/50 ratio of earth balance margarine to shortening. I like the spectrum brand shortening a lot.

BaileyBaker is sounds like your oven maybe runs hot. This has happened to me when I've baked at my mom's place- I'll bake a tried and true recipe and what you describe happens. I discovered my mom's can run 50 degrees hotter.

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I tried to make this recipe and only got as far as baking the cupcakes. What a disaster. While cooking, the batter sunk in the middle and overflowed onto the cupcake tin. By the time I pulled them out of the oven, the batter that was on the tin was burnt and the batter still inside the cupcake well was bubbling & raw. 19 minutes in the oven & 35 minutes to scrub all that crap out of my expensive cupcake tin.

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The cake was delicious; a lovely texture & nice blend of the coconut and coffee flavors; but the frosting was awful -- admittedly my first time experimenting with vegan margarine & shortening, but found that the shortening ruined the frosting altogether...perhaps only using the vegan margarine would work better?

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Today I watched this war ! The cupcake was tasty sooooooo good !
Tey it for your self ! :