Salted Caramel Cupcakes
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Had a baking session yesterday with an old friend and it was immensely successful. Except for the fact that I couldn't find my frosting equipment resulting in plainly decorated cuppycakes. Salted caramel is so good I just want to lick our pot of salted caramel clean!




Something I was extremely happy about - perfectly domed cupcakes! :D






Makes 15 cupcakes

Cupcakes:
7/8 cups cake flour
5/8 cups unbleached all-purpose flour
1 cups sugar
1 1/2 tsp baking powder
3/8 tsp salt
113g unsalted butter, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 tsp pure vanilla extract

Salted Caramel Filling:
3/4 cups sugar
4 1/2 tbsp salted butter cubed
1 cup heavy cream, at room temperature

Salted Caramel Buttercream Frosting:
85g salted butter, softened
85g unsalted butter, softened
1/8 tsp sea salt
2-3 cups icing sugar (I used approximately 2 cups and 2 tbsp)
1/2-3/4 cup of salted caramel filling (from recipe above) – completely cooled

1. For cupcakes: Preheat oven to 220 degrees C. Line cupcake pans with paper liners; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.

3. Add butter, mixing until just coated with flour.

4. In a large glass measuring cup, whisk together eggs, milk, and vanilla.

5. With mixer on medium speed, add wet ingredients to dry in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

6. Divide batter evenly among liners, filling about 2/3 full.

7. Place in the oven to bake, immediately reducing the temperature to 160 deg C. Rotate pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

8. Transfer to a wire rack to cool completely.

9. For salted caramel filling: Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color.

10. Add the butter and stir it in until melted.

11. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. {If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer}.

12. Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.

13. For salted caramel buttercream frosting: In a mixer fitted with paddle attachment, beat butter and salt together until light and fluffy.

14. Reduce speed to low and add 6 cups sugar (a little at a time). Mix until thoroughly combined.

15. Scrape down the side of the bowl and add the caramel – start with 1/2 cup. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Taste test to see if you want to add more caramel. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Mixture should be ready to use without refrigeration.

16. Top caramel-filled cupcakes with frosting. Drizzle cupcakes with salted caramel filling.

You will most likely have leftover caramel filling, keep refrigerated and enjoy on ice cream or other desserts (or just eat it by the spoonful straight from the bowl!).

Macros per serving: Calories: 538kcal Carbs: 59g Fat: 32g Protein: 3g Sodium: 104mg Fibre: 0g

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Adapted from: The Merrythought

Labels: Cupcakes/Muffins, Recipe