Caramel Cupcakes
Cupcake ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
8 tbsp of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed brown sugar
2 large eggs, at room temperature
1/2 tsp of vanilla extract
1/2 cup plus 2 tablespoons buttermilk
Method
1. Preheat oven to 160 degrees C. Line at least 15 muffin tins with papers.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl use a stand mixer or electric beaters to cream the butter and brown sugar on medium-high speed until pale fluffy (about 3-5 minutes.)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
8 tbsp of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed brown sugar
2 large eggs, at room temperature
1/2 tsp of vanilla extract
1/2 cup plus 2 tablespoons buttermilk
Method
1. Preheat oven to 160 degrees C. Line at least 15 muffin tins with papers.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl use a stand mixer or electric beaters to cream the butter and brown sugar on medium-high speed until pale fluffy (about 3-5 minutes.)
4. Add the eggs, one at a time, beating until each is
incorporated. Add the vanilla extract. Mix and scrape down sides of bowl as
needed.
5. Add flour mixture in three batches, alternating with two additions of
buttermilk, and beating until combined after each.
6. Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20- 25 minutes (the tops should spring back from a gentle touch.) When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
6. Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20- 25 minutes (the tops should spring back from a gentle touch.) When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Caramel Buttercream Frosting ingredients
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
8 tbsp of salted butter, at room temperature
8 tbsp of unsalted butter, at room temperature
1/2 tsp sea salt
1 1/2 cups powdered sugar
Method
1. 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 (if you notice that one area of the sugar is cooking faster than the rest, gently swirl the pan by using the handle.)
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
8 tbsp of salted butter, at room temperature
8 tbsp of unsalted butter, at room temperature
1/2 tsp sea salt
1 1/2 cups powdered sugar
Method
1. 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 (if you notice that one area of the sugar is cooking faster than the rest, gently swirl the pan by using the handle.)
2. 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.
3. In a mixer or with electric beaters, beat butters and salt together until lightened and fluffy.
3. In a mixer or with electric beaters, beat butters and salt together until lightened and fluffy.
4. Reduce speed to low and add powdered sugar. Mix until
thoroughly combined.
5. 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.
Candied Caramel Decoration ingredients
5. 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.
Candied Caramel Decoration ingredients
1 1/4 cups granulated sugar
1/4 tsp sea salt
3/4 cup water
Method
1. Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.
2. Put sugar, salt and cold water in a heavy pan and swirl over low heat until sugar dissolves. Increase heat (med-high) and bring syrup to a boil. Lower heat slightly (med) and swirl the pan once or twice so the syrup colors evenly; do not stir.
1/4 tsp sea salt
3/4 cup water
Method
1. Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.
2. Put sugar, salt and cold water in a heavy pan and swirl over low heat until sugar dissolves. Increase heat (med-high) and bring syrup to a boil. Lower heat slightly (med) and swirl the pan once or twice so the syrup colors evenly; do not stir.
3. When
caramel is a deep amber color, plunge the base of pan into iced water for about
2 seconds to stop further cooking.
4. 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. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes.
4. 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. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes.
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