Caramel Cups (with a Recipe!)

Whenever I'm making cookies for an order, if there is a type I haven't made in awhile, I always make a practice batch.  This way, I can be sure how many the recipe makes and if it need any tweaks.  Also, I pass the cookies on to my husband's work friends, so I get brownie (pun intended) points there too.  I'll try to include a recipe when I do a post on different types of cookies.  If you haven't heard of caramel cups or caramel tassies before, they are a unsweetened pastry crust, filled with caramel, topped with a swirl of buttercream.  Yum!

Caramel Cups Recipe 

Adapted From Taste of Home  

Crust:

1 Cup softened salted butter

6 oz cream cheese

2 Cups all-purpose flour

Beat the butter and cream cheese until smooth, add the flour gradually.  Stir to combine.  Refrigerate for at least 30 minutes to make the dough easier to work.  Roll into 48 1in balls and place into a lightly greased mini muffin tin.  Use a tassie press or your fingers to make a well.  Bake at 375° for 15-17 minutes.  Let cool in the tray for a few minutes and then move to a cooling rack.

Caramel Filling:

1 14oz bag of caramels

1/2 cup + 3 Tbsp evaporated milk

In a saucepan (or microwave) melt the caramels and milk until smooth.  Let cool a few minutes and then use a spoon to fill each cookie cup.  You can also use a zip-top bag or pastry bag, but I've had better luck with a small spoon.  Let cool to room temperature.

Frosting:

2 Tbsp softened butter

2 Tbsp shortening (you can use all butter, but it creates a softer consistency)

1 Cup powdered sugar

1 Tbsp evaporated milk

Beat butter and shortening until smooth, add the powdered sugar and milk gradation and beat until light and fluffy.  Use a pastry bag with a star tip (or a baggie with the corner cut off) to put a dollop on each cup.  Refrigerate until ready to serve.  

Just a note, I can usually get 1 1/2 batches of cookies filled with the amount of caramel listed, but I usually make an extra half batch of frosting for the 48 cookies.