Best Caramel Frappuccino Recipes

CARAMEL FRAPPUCCINO

Steps:

• Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. Refrigerate until cold. In a blender, combine cold coffee, sugar, caramel topping and ice cubes; process until smooth. Add milk and pulse to combine. Pour into glasses. If desired, top with whipped cream and additional caramel topping.

STARBUCKS® CARAMEL FRAPPUCCINO COPYCAT RECIPE

Steps:

• Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

CARAMEL FRAPPUCCINO

Steps:

• Combine all ingredients into electric blender.
• Blend drink until ice is crushed and drink is smooth.
• Serve in coffee cups and top with whipped cream and caramel syrup (if desired).
• Add straw for ease in drinking.

STARBUCKS CARAMEL FRAPPUCCINO CUPCAKES-COPYCAT RECIPE - (4.6/5)

Steps:

• For the Cupcakes: Heat the milk in the microwave or on the stove until hot - stop short of a simmer. Stir in the instant coffee until well blended. Add the vanilla and set aside. Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa. In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time. Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth. Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly. Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl. Fold the egg whites into the cake batter gently, folding the batter around until well combined. Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast). For the Coffee Mousse: Whisk sugar, yolks, water and Starbucks via in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 8 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes. Beat cream in another large bowl until stiff peaks form. Fold cream mixture into egg mixture. For the Homemade Caramel Drizzle: Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan. Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush. Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan. Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract. Swiss Meringue Buttercream: Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more. To assemble the cupcakes: Once cupcakes are cool, core out the center of each one. Using a pastry bag, pipe a small amount of caramel sauce, then pipe coffee mousse until the center is almost full, and then top with another piping of caramel. Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a pastry bag fitted with a large star tip. Lastly, use a sturdy plastic freezer bag or disposable plastic pastry bag with a small hole cut out of it and drizzle caramel on top of each cupcake. Take some starbucks straws - One straw makes four tiny cupcake straws. Cut them in half, then in half again. Stick one right into that yummy mousse filling.

HOMEMADE CARAMEL FRAPPUCCINO

Steps:

• Mix all ingredients together in a blender and blend till smooth.
• Drizzle some caramel around the side and on the bottom of the cup.
• Pour in the frappuccino half way, drizzle a tad more caramel, and then continue pouring up to the top of the glass.
• Top with whip cream, a drizzle of caramel and serve with a straw.
• mmmmmmmmmmmm!

STARBUCKS CARAMEL FRAPPUCCINO CUPCAKES

Steps:

• Mix 1 1/4 cups hot water with 1 Via packet.
• Make cupcakes according to box directions except use coffee in place of water. Bake the cupcakes.
• Transfer to wire racks to cool.
• Cut a small square in the top of each cupcake and remove a chunk from the middle of the cupcake.
• Pour a small amount of caramel sauce into the middle of each cupcake.
• Place the top of the "plug" back on each hole.
• Cream butter and 1 packet of Via in a medium bowl.
• Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
• Transfer to piping bag or zippered bag and clip corner to pipe.
• Ice each cupcake and drizzle tops with caramel sauce.
• NOTE: this is the link for the Starbucks Labels download...http://www.raininghotcoupons.com/starbucks-caramel-frappuccino-cupcakes/

CARAMEL FRAPPUCCINO

Steps:

• In the blender add the cup of ice cubes, sugar, syrup and milk.
• Blend it for a minute.
• Pour it out and add the toppings!

CARAMEL FRAPPUCCINO (EASY 5-INGREDIENT COPYCAT RECIPE)

Steps:

• Add ice, coffee, milk, caramel, and sugar in a blender. Blend on high until ice is chopped finely.
• Pour and top with whipped cream and a caramel drizzle, if desired.

CREAMY CARAMEL FRAPPUCCINO

Steps:

• Heat ice cream topping in microwave per instructions on package.
• In blender combine ice, cooled coffee and cream. Blend the ingredients on high for about 1 minute. Drizzle in 2-3 tablespoons of warm caramel while blending.
• Pour in 2 small mugs or 1 large one. Top with whipping cream and drizzle with more warm caramel.
• If you can not find caramel flavored coffee you can use any unflavored dark blend.

COLD BREW CARAMEL FRAPPUCCINO

Steps:

• The night before, pour almond milk into a standard ice cube tray and freeze. You should have about 16 ice cubes.
• The night before also make your cold brew coffee by coarsely grinding 2 cups-worth of dark roast coffee beans. Add to a mixing bowl and cover with 4 cups filtered water, then cover with plastic wrap and set in the refrigerator to brew.
• The next day, strain cold brew through a coffee filter - I used our Chemex with these filters.
• While your coffee is straining, make date caramel by adding 15-20 pitted dates to a food processor or blender (in my experience, a food processor works best to get a creamy texture without much water).
• Pulse/mix on low until small bits remain, then stream in hot water while the blender is on until a paste is made. You will need to scrape the down sides and encourage it along periodically. Only add enough water to form a paste - too much and it will be too liquidy. Set aside.
• To make 2 frappuccinos, add all 16 ice cubes and 2 cups (480 ml) cold brew coffee to a blender and blend on high until puréed and smooth (see photo).
• Add date caramel 1 Tbsp at a time and blend. Taste and adjust flavor as needed, adding more date caramel to sweeten. I found 3 or 4 Tbsp to be the perfect amount. NOTE: you will have leftover date caramel, which can be stored covered in the refrigerator for 1-2 weeks.
• Divide between two tall serving glasses and top with coconut whipped cream (optional). Best when fresh, though leftovers can be kept in the refrigerator for a few hours, or in the freezer for a few days.