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Buffalo Wing Dip

Snickerdoodle Caramel Cupcakes


8 Tablespoons butter (1 stick)
½ cup sugar
2 eggs
½ cup Taste Weavers Snickerdoodle Cookie Dip
1 ½ cup Self-Rising Flour
½ milk
¾ cup Caramel


Preheat oven to 350 degrees. Place cupcake liners a 12-cup muffin tin. In the bowl of an electric mixer, cream together the butter and sugar. Add the eggs one at a time, beating after each addition. Stir in the Snickerdoodle Cookie Dip until incorporated. With the mixer on low speed add the flour and milk, alternating each and ending with the flour. Using a 1/4 cup ice cream scoop, place batter evenly in muffin tin. Drizzle about 1 1/2 teaspoons caramel over each cupcake. Bake for 25-30 minutes or until toothpick inserted comes out clean. When removed from the oven, again drizzle about 1 1/2 teaspoons caramel over each cupcake.

Chef’s Tip; if you want to be really fancy, whip 1 cup heavy cream to stiff peaks and fold in at least 2 Tablespoons caramel. Pipe large rosettes on each cupcake.

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