Friday, January 9, 2015

Salted Caramel Cupcakes

Salt + Caramel = Heaven.
This recipe was more proof that this equation is for real.
yield: 12 cupcakes

for caramel cupcakes
1 ½ C all-purpose flour
¾ tsp baking powder
1 C dark brown sugar
½ C sugar
½ C salt butter, room temperature
2 eggs, room temperature
1 tsp vanilla extract
½ C whole milk

for salted caramel frosting
½ C salted butter
1 C brown sugar
⅓ C heavy cream
¾ tsp salt
3 C powdered sugar

  1. for caramel cupcakes: Preheat oven to 350°.
  2. Line muffin pan with cupcake liners.
  3. In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugars together at medium-high speed for 3 minutes.
  4. Lower speed to medium-low and add the eggs and vanilla; beat until combined.
  5. Slowly add the dry ingredients, scraping the bowl as needed.
  6. On low speed, add in milk until just combined.
  7. Fill each cupcake liner 2/3 full.
  8. Bake for 20-22 minutes, until a toothpick comes out clean.
  9. Let cupcakes cool completely before frosting.
  10. for salted caramel frosting: Melt butter in a small saucepan over medium heat.
  11. Once melted, add brown sugar and heavy cream; stir constantly until sugar is dissolved.
  12. Add salt; allow mixture to bubble for 3 minutes.
  13. Remove from heat and allow to cool at room temperature for 15 minutes.
  14. Pour mixed into the bowl of a stand mixer fitted with a paddle attachment.
  15. On low speed, add powdered sugar 1 cup at a time. 
  16. Spread or pipe onto cooled cupcakes.
  17. Enjoy!

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