1.27.2014

salted caramel cupcakes

prep time:  tbd
cook time:  22 - 23 minutes
servings:  12 cupcakes

cupcake ingredients:
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup sugar
1/2 cup unsalted butter - softened
2 large eggs - at room temperature
1 teaspoon vanilla
1/2 cup whole milk

frosting ingredients:
1/2 cup salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt + more as needed
2 - 3 cups powdered sugar - sifted
salted caramel candies - garnish

cupcake steps:
1.  preheat oven to 350 degrees.  line muffin pan with paper liners, set aside.  in a large bowl, whisk together the flour, baking powder, and salt. in a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2 - 3 minutes.  add the eggs and vanilla.  beat until combined.  slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.  slowly stir in the milk.  do not over mix the batter.

2.  fill each cupcake liner about 2/3 full, diving the batter between all 12 cupcakes.  bake cupcakes for 22 - 23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  let cupcakes cool before frosting, about an hour.

frosting steps:
1.  melt the butter in a small saucepan.  once melted, add brown sugar and heavy cream.  stir constantly over medium heat until sugar is dissolved.  add salt.  allow to bubble for 3 full minutes (no longer).  remove from heat and allow to slightly cool, about 15 minutes.  do not place in the refrigerator to cool.

2.  with a hand mixer at medium speed, beat in powdered sugar 1 cup at a time until your reach the desired consistency.  add a little heavy cream if you'd like the frosting a little creamier.  add more salt if the frosting tastes to sweet.

3.  frost cooled cupcakes and adorn with salted caramel candies.

- sally's baking addiction

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