Hi all!!! I am celebrating my 100th blog post!! Super happy...made these special triple salted caramel cupcakes today..... and boy... are they yum!!! I think this is by far the best cupcake I have made till date....
I got the recipe from Sprinkle Bakes. Followed the recipe to the 'T'...except for the candied caramel rounds part...I ended up taking a lot of pictures...
The salty caramel flavor is just soo good...this recipe is a must try....
For the cupcakes,
1 ½ cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
1 stick of unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
½ cup plus 2 tablespoons buttermilk
1 tsp. baking powder
¼ tsp. salt
1 stick of unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs, at room temperature
1 tsp. vanilla extract
½ cup plus 2 tablespoons buttermilk
Preheat oven to 325 F. Line muffin pan with paper. Combine flour, baking powder and salt. Whisk butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla extract. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Place a tablespoon of batter into each cup, filling each about halfway full. Bake for about 25 minutes. When done, turn out cupcakes onto racks and let cool completely.
For the Salted Caramel Filling,
½ cup sugar
3 Tbsp. salted butter
¼ cup plus 1 tablespoons heavy cream, at room temperature
3 Tbsp. salted butter
¼ cup plus 1 tablespoons heavy cream, at room temperature
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. Add the butter and stir it in until melted. 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 slightly.
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.
For the Salted Caramel Buttercream Frosting,
¼ cup granulated sugar
2 Tbsp. water
¼ cup heavy cream
1 tsp.vanilla extract
1 stick salted butter, @ room temperature
1 stick unsalted butter, @ room temperature
½ tsp. salt
1 ½ cups icing 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 heavy cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
In a large bowl, beat butter and salt together until light and fluffy. Reduce speed to low and add icing sugar. Mix until thoroughly combined. Add the caramel (make sure the caramel is cooled before adding). Beat until light and airy, and completely mixed. 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.
For the Candied Salted Caramel Rounds (decoration)
1 ¼ cups granulated sugar
¼ tsp. salt
¾ cup water
1 ¼ cups granulated sugar
¼ tsp. salt
¾ cup water
Lay out a large piece of parchment paper on your work surface and spray with cooking oil (such as canola). Fill a large pan partially with ice water.
Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring syrup to a boil. Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir. When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds (just 2 seconds…no more than that) to stop further cooking. Quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. Remove from paper and adorn cupcakes.
Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring syrup to a boil. Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir. When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds (just 2 seconds…no more than that) to stop further cooking. Quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. Remove from paper and adorn cupcakes.
So glad to be sharing this yummy recipe with y'all....
