Saturday, October 5, 2013

Salted Caramel Cupcakes

The perfect balance of salty and sweet, I got this recipe on page 84 of a recipe book called Cupcakes: Sensational Sweet Treats for Any Occasion.
yield: 12 cupcakes

for cupcakes
1.5C all-purpose flour
1 tsp baking powder
1/2 tsp salt
1C brown sugar
1/2C (1 stick) butter, room temperature
2 eggs, room temperature
1/2C milk

for frosting
1/2C sugar
2 tbs water
1/4C heavy cream
1 tsp sea salt
1C (2 sticks) butter, room temperature
2.5C powdered sugar

  1. Preheat oven to 325°F.
  2. Line muffin tin with cupcake liners (or grease pan if not using liners).
  3. for cupcakes: In a medium bowl, combine flour, baking powder, and salt.
  4. In a large bowl or bowl of a stand mixer, beat brown sugar and butter at medium speed for 3 minutes.
  5. Add eggs and vanilla, beating until well combined.
  6. With the mixer on low speed, slowly add half of the flour mixture.
  7. Add milk, mixing until well combined.
  8. Slowly add remaining flour mixture, mixing until just combined.
  9. Fill cupcake liners 2/3 full.
  10. Bake for 20-25 minutes, until a toothpick comes out clean.
  11. Cool in pan for 5 minutes.
  12. Allow cupcakes to cool completely.
  13. for frosting: Combine sugar and water in a large heavy saucepan.
  14. Heat over high heat, without stirring, until medium amber in color.
  15. Remove from heat.
  16. Slowly stir in heavy cream and sea salt.
  17. Let stand for 15 minutes.
  18. In a large bowl or bowl of a stand mixer, beat butter and caramel mixture on medium-high speed until well combined.
  19. On low speed, slowly add powdered sugar until well combined.
  20. Beat on medium-high speed for 5 minutes.
  21. Pipe or spread frosting onto cooled cupcakes.
  22. Top with a garnish (I used edible glitter) if desired.
  23. Enjoy!

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