Tuesday, August 7, 2012

Sweet Tooth Tuesday: Salted Caramel Cupcakes

A while back I started searching the internet for a salted caramel cupcake recipe. I found one that sounded and looked good on www.sprinklebakes.com and decided to try it. They were quite tasty, but I decided to change a few things about the recipe and kind of create my own version. Here is mine:

Salted Caramel Cupcakes:

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 stick unsalted butter
  • 1/2 cup plus 2 TBSP buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1/2c plus 2 TBSP brown sugar
  • Caramel ice cream topping ( I use Smucker's brand)
Preheat oven to 325 degrees and line muffin tins. Combine flour, baking powder and salt. Set aside. Cream butter and brown sugar til fluffy. Add eggs, mixing after each one. Add vanilla. Add flour mixture and buttermilk, alternating between the two. Fill liners halfway. Bake 25 min. Cool on wire rack completely. Cut a small round piece out of the center of each cupcake and pour a teaspoon of caramel ice cream topping. Replace cake piece.

Salted Caramel Buttercream Frosting:
  • 1 stick salted butter
  • 1 stick unsalted butter
  • 1/2 tsp sea salt
  • 1 1/2 cup powdered sugar
  • 2/3 cup caramel ice cream topping
Beat butter and salt til fluffy. Slowly add powdered sugar. Add vanilla and caramel. Add more powdered sugar if necessary. Pipe frosting and then drizzle with caramel ice cream topping. 



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