Salted Caramel Cupcakes: (makes 12 cupcakes)
1 1/2 cups All Purpose Flour
1 tsp baking powder
1/4 tsp salt
1 stick unsalted butter
1 cup + 2 tbsp brown sugar
1 tsp vanilla
1/2 cup buttermilk
2 tbsp caramel sauce (recipe to follow)
Combine flour, baking powder, salt in separate bowl. Cream butter and brown sugar until smooth. Add vanilla then add eggs one at a time until well incorporated. Add dry ingredients in 3 batches alternating with buttermilk and caramel sauce, ending with dry ingredients. Line 12 cup muffin pan with cupcake liners and fill each cup with batter. Bake about 13-15 minutes at 350 F. Remove and allow to cool completely on wire cooling rack.
Caramel Sauce: Check out recipe and great pictures to make sauce here.
Caramel Buttercream Frosting:
16 tbsp unsalted butter, room temperature
1/2 teaspoon salt
1/2 cup caramel sauce plus extra for drizzling
4 cups confectioners sugar, sifted
Combine all ingredients in a bowl of a stand mixer or use a handheld electric mixer until light and fluffy. Frost each cupcake and drizzle with extra caramel sauce.
The way I see it, challenge yourself and explore new taste like Salted Caramel Cupcakes...your taste buds will thank you!
I know mine did!
|Salted Caramel Cupcakes|