Salted Caramel Cupcakes-yummm...

I had trouble deciding what my birthday treat was going to be. I wanted to make something that I love. I usually make chocolate cupcakes or chocolate cake because MOST everyone loves Chocolate. But when I saw this post, I KNEW that I NEEDED them to make my birthday complete. They are yummy deliciousness!!

After making the cupcakes from the site's recipe, I felt they came out too dense for me, so I switched up my recipe (for the cupcake part) slightly from the site and made a new batch. I was sooo happy with the change.  Here's the recipe with a few of my tweaks:

Salted Caramel Cupcakes Cupcakes   

Makes 36 cupcakes

• 3 cups cake flour, (not self-rising), sifted
• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 3/4 teaspoon baking soda
• 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
• 2 1/4 cups sugar
• 5 large eggs plus 3 large yolks, room temperature
• 2 cups buttermilk, room temperature
• 2 teaspoons pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.  Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Salted Caramel Filling:

• 1 cup sugar
• 6 tablespoons salted butter cubed
• 1/2 cup plus 2 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.

Salted Caramel Buttercream Frosting:

• 1/2 cup granulated sugar
• 4 tablespoons water
• 1/2 cup heavy cream
• 2 teaspoons vanilla extract
• 2 sticks salted butter
• 2 sticks unsalted butter
• 1 teaspoon sea salt
• 3 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.

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 and enjoy!!