Decadent Salted Caramel Cupcakes

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Sweet and salty desserts are all the rage these days. These made-from-scratch Decadent Salted Caramel Cupcakes are delightfully delicious. Perfect for everyday and spectacular enough for a special occasion. They would be beautiful garnished with coarse salt or drizzled with melted caramel.

Buon Appetito!

Decadent Salted Caramel Cupcakes

By May 7, 2013

source: community cookbook

nutritional facts are figured using whole milk in cake batter and 3 cups powdered sugar in icing

  • Prep Time : 1h 15 min
  • Cook Time : 23-25 minutes
  • Yield : 12 cupcakes
Nutrition facts (per portion) : 0: 418; 1: 10.2;

Instructions

Cake:

  1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.
  4. Add the eggs and vanilla. Beat until combined.
  5. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.
  6. Slowly stir in the milk. Do not over mix the batter.
  7. Fill each cupcake liner about 2/3 full, dividing the batter between all 12.
  8. Bake cupcakes for 23-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
  9. Let the cupcakes cool before frosting, about 1 hour.

Icing:

  1. While cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream.
  2. Stir constantly over medium heat until sugar is dissolved.
  3. Add salt.
  4. Allow to bubble for 3 full minutes, no more.
  5. Remove from heat and allow to cool to room temperature, about 30 minutes.
  6. Do not place in refrigerator to cool.
  7. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency (if you are using an icing bag, the consistency should be softer - add a small amount of cream if needed).
  8. Add more salt if the frosting tastes too sweet.
  9. Frost cooled cupcakes and adorn with salted caramel candies or drizzle.  Extra frosting can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature again before use. Cupcakes stay fresh in an airtight container for up to 5 days.
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