February 25, 2010

Salted Caramel Cupcakes



Salted Caramel Cupcakes
Recipe from Cupcakes by Shelly Kaldunski

1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk

Cupcakes Instructions:

Preheat oven to 350°F. Line a standard 12-cup muffin pan with liners or a mini pan with 24 liners.
Sift the flour, baking powder and salt. In another bowl, using an electric mixer on medium speed, beat the dark brown sugar, granulated sugar and butter together until light and fluffy. Add the eggs and vanilla. Add flour mixture slowly alternating with the milk, beating on low speed until just combined.
Fill each cup about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes. Let the cupcakes cool about 1 hour.


Caramel Drizzle

1 1/2 cups granulated sugar
1 1/4 cups heavy cream
Pinch salt

Caramel Instructions:
In a saucepan, cook the granulated sugar over medium heat until it begins to melt around the edges. Stirring with a spoon, cook until the sugar is melted and has turned golden amber. Carefully pour the cream down the side of the pan in a slow & steady stream. Stir constantly until smooth. Add the salt. Let the caramel cool before using.

Caramel Salted Buttercream

3 large egg whites, at room temperature
3/4 cup granlated sugar
Pinch salt
3/4 cup unsalted butter

For the Buttercream Frosting:
In a metal bowl, combine the egg whites and granulated sugar. Set the bowl over simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is about 160 degrees. Using a mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks, about 6 minutes.

With the mixer on medium speed, add the salt and the butter. If the frosting seperates, continue to beat on high speed until it is smooth and creamy. Add 1/2 the caramel drizzle and beat until combined.

Frost the cupcakes with the buttercream.  I topped my cupcakes with caramel drizzle & salt
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6 comments:

The Moore Family said...

They look delish. For the teachers luncheon in March I'm going to make Peaches n Cream cupcakes.. Should be fun. Great job Steph.

How To Eat A Cupcake said...

Mmm these cupcakes are the best! :)

SDVJULS said...

@ How to Eat A Cupcake..
They are... I used the same recipe you did after seeing them on your blog. Stay tuned.. this week I'm making a brown sugar cake, 4 layer, with a Salted Caramel Buttercream (not swiss meringue).

SashaInTheKitchen said...

totally beautiful and delicious looking. please check out my cupcakes as well. love the incorporation of the salt with the caramel

SDVJULS said...

@ Sasha.. Thanks. I loved your blog. I went through it last night.

Olivia Terpstra said...

I made these tonight for my fiancee b/c she loves salted caramel cupcakes. They look good but for some reason the frosting was runny even after I beat it on high for quite a long time. Anyone else have this problem?

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