Tuesday, July 5, 2011

Salted Caramel Cupcakes

Wow, 2 dessert posts in a row! I think next week I will be in serious need of heathy recipes. BUT this recipe is SO good and well worth the calories! I made these for my husband's white coat ceremony party last summer and got lots of compliments on them.

There's something about a salty sweet combination that just hits the spot! I love these cupcakes because most cupcakes are so sickeningly sweet, and this one is not!

Salted Caramel Cupcakes

2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup firmly packed DARK brown sugar ( the dark brown sugar is important for a caramely taste)
1/2 cup white sugar
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1/2 cup whole milk

Preheat oven to 350 degrees.
In a bowl, whisk together the flour, baking powder, soda and salt. In another bowl, using an electric mixer beat together sugars and butter until light and fluffy (2-3 minutes). Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with milk. Beat on low until just combined.

Divide batter evenly in prepared cupcake pan. Fill each 2/3 of the way full (DO NOT OVER FILL - I learned this the hard way). It should fill about 18 cupcakes. Bake until toothpick comes out clean (about 20 minutes). Cool completely.

Frosting (adapted from www.ourbestbites.com)
3 Tablespoons flour
1/2 cup milk
1/2 cup butter
1/4 cup white sugar
1/4 cup DARK brown sugar
1 teaspoon vanilla

Whisk together the flour and milk in a small saucepan and cook, whisking constantly, over medium heat until it starts to thicken. It should be pudding-like, you should be able to see the bottom of the pan when you stir it. Stir super hard to get rid of any lumps of flour. Cool completely in fridge

In an electric stand mixer, beat butter and sugar for a minute or so until it is fluffy. Add thickened milk mixture and flavoring. Beat for 7 minutes on the highest speed you can without spraying it all over the place. Stop mixer when frosting is light and fluffy- This may take up to 12 full minutes

Frost each cupcake, then top the cupcakes with a scant sprinkle of course sea salt.

*Note: the frosting recipe WILL frost the 18 cupcakes- but if you are piping the frosting like I did in the pictures, you will want to make a double recipes! Shoot you might want to make a double recipe and eat it strait out of the bowl :)

Happy Baking
xoxo Cait

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