Repeat after me...'to die for'. Say it again...'to die for'. These cupcakes are to die for!! They are so good - dense, sticky, messy, salty, sweet, and oh so bad for you!!
My daughter wanted to bake on the weekend, and since this whole salty/sweet craze has taken over the world, I went in search of a salty caramel cupcake recipe. This is a great one, and it wasn't as difficult as it looked. We had a lot of fun making them, and even more fun eating them. I'm sure you will too
Salted Caramel Cupcakes
Sauce:
12 T butter
1 1/2 c dark brown sugar
3/4 c light brown sugar
3/4 c whole milk
Cupcakes:
1 3/4 c flour
1 1/2 tsp baking powder
1 tsp salt
12 T butter at room temperature
1 1/2 c sugar
3 eggs
2 tsp vanilla
3/4 c whole milk
chocolate covered caramels, or any other treat you enjoy
Buttercream:
3/4 c reserved sauce
3 c powdered sugar
4 T butter at room temperature
2 T milk
sea salt (coarse or fine, you choose - I used coarse)
Sauce - in a large saucepan over medium heat melt butter & sugars & milk together. Bring to a boil, let boil for 3 minutes, remove from heat and let cool. Cupcakes - preheat oven to 350. Line muffin tins with liners. In a bowl combine flour, baking powder & salt. Mix together. In another (larger) bowl beat butter & sugar over medium speed for 3 minutes. Add eggs and vanilla and continue beating until combined. Add flour & milk, beating on low speed until just combined. Pour a little batter into each liner, put your candies/chocolate on top, then continue filling until about 3/4 full. Bake 25 minutes. Remove & let cool 10 minutes. Buttercream - while the cupcakes are cooling combine the buttercream ingredients in a bowl and beat for 2 minutes. After cupcakes have cooled the 10 minutes, poke a few holes in each one with a skewer or sharp knife. Pour about 1 T of the caramel sauce over each one, allowing the sauce to absorb into the holes. Let them cool completely, then frost. Sprinkle lightly with the sea salt and enjoy!!
I'm not even going to bother putting the nutritional value, you don't want to know. Leave these for "cheat" days when you don't care how much you are eating. They are worth it, trust, me!
My daughter wanted to bake on the weekend, and since this whole salty/sweet craze has taken over the world, I went in search of a salty caramel cupcake recipe. This is a great one, and it wasn't as difficult as it looked. We had a lot of fun making them, and even more fun eating them. I'm sure you will too
Salted Caramel Cupcakes
Sauce:
12 T butter
1 1/2 c dark brown sugar
3/4 c light brown sugar
3/4 c whole milk
Cupcakes:
1 3/4 c flour
1 1/2 tsp baking powder
1 tsp salt
12 T butter at room temperature
1 1/2 c sugar
3 eggs
2 tsp vanilla
3/4 c whole milk
chocolate covered caramels, or any other treat you enjoy
Buttercream:
3/4 c reserved sauce
3 c powdered sugar
4 T butter at room temperature
2 T milk
sea salt (coarse or fine, you choose - I used coarse)
Sauce - in a large saucepan over medium heat melt butter & sugars & milk together. Bring to a boil, let boil for 3 minutes, remove from heat and let cool. Cupcakes - preheat oven to 350. Line muffin tins with liners. In a bowl combine flour, baking powder & salt. Mix together. In another (larger) bowl beat butter & sugar over medium speed for 3 minutes. Add eggs and vanilla and continue beating until combined. Add flour & milk, beating on low speed until just combined. Pour a little batter into each liner, put your candies/chocolate on top, then continue filling until about 3/4 full. Bake 25 minutes. Remove & let cool 10 minutes. Buttercream - while the cupcakes are cooling combine the buttercream ingredients in a bowl and beat for 2 minutes. After cupcakes have cooled the 10 minutes, poke a few holes in each one with a skewer or sharp knife. Pour about 1 T of the caramel sauce over each one, allowing the sauce to absorb into the holes. Let them cool completely, then frost. Sprinkle lightly with the sea salt and enjoy!!
I'm not even going to bother putting the nutritional value, you don't want to know. Leave these for "cheat" days when you don't care how much you are eating. They are worth it, trust, me!
Comments
Post a Comment