So, how many of you are addicted to Pinterest? I am! I spend a great deal of time there gathering up good ideas. The plan is to try do them all – but who has the time or the money!? Oy! Over the holidays I did try out a few and I wanted to share a hit with you today.
Salted Caramel Cupcakes… yummmmy! I first had this flavor at Jilly’s Cupcakery here in Atlanta… they are to die for! So, I searched for a recipe to make my own. I found one on Pinterest and decided to give it a go. It’s from http://www.sprinklebakes.com but I tweaked it some to my liking. I am not much for filled cupcakes. So, I left that part out. Sorry about the horrible picture. We were in a hurry (It was Christmas Eve!) and that’s the best picture I managed. I was still adding them to the cupcake tree!
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
This part was heavenly! Just the right flavor and texture.
Salted Caramel Buttercream Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar
In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. (Next time – I plan to purchase some ice cream caramel for a shortcut!! and skip this step)
In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
Top caramel-filled cupcakes with frosting. (Also drizzle some caramel on top! – or if you have time then make the beautiful tops the original poster did!)
So, who is craving cupcakes now? LOL Let me know if you try them out. I plan to try another batch with my ideas for modifications (for the busy cook) soon! Also, on the right side there is a link to my Pinterest page – Follow me 🙂