A Few Bites of Heaven! Salted Caramel cupcakes
“I remember the first time I made caramel. It was during our Home Economics class in the 4th grade and I was told to heat sugar in a pan.
I put in so much sugar, and the heat was so high, that it started turning brown and boiled up quickly. I panicked and spilled the caramel to the cold sink (my classmates were thawing meat; thank God they took the meat out when this happened).
When the caramel hardened in just a few seconds, I screamed. I thought I destroyed the sink and would be expelled (I overreact sometimes… maybe most of the times). My teacher had to calm me down and explain that it really was how caramel was made. I don’t know if it was the trauma, or the really bad memory of the caramel that I avoided it when I cooked or baked.
It wasn’t until I tried a Salted Caramel Frappuccino from Starbucks that I knew how much the flavors were so good together and how they would make an excellent flavor to cupcakes.
So, after nine years, I made caramel again. This time, I wasn’t afraid, and had no regrets as the salted caramel cupcakes became one of my favorite flavors for my cupcakes (Bailey’s cupcake is still my favorite).
SALTED CARAMEL CUPCAKES2 cups flour1/2 teaspoon salt2 teaspoons baking powder1/2 cup butter, softened3/4 cup sugar2 eggs1 cup milk1 teaspoon vanilla essence1/2 cup butter, softened1 1/4 cup powdered sugar1 teaspoon vanilla extract1 cup white sugar, for caramelizing
Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
Sift together flour and baking powder.
Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
In a measuring cup, combine the milk and vanilla. Slowly add the flour mixture, alternating with the liquids, ending with the flour mixture.
Divide the batter evenly between the 12 large liners, or 24 small liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely.
Frosting:Whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more.Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.Using a butter knife, make a thumb-size hole on top of every cupcake for caramel filling.Heat the sugar on a pan in medium heat for 2 minutes. Keep stirring until sugar is brown and caramelized. Turn to low heat. Sprinkle salt and stir before turning heat off.Fill cupcake holes with caramel. Put frosting into piping bag with a star tip and pipe cupcakes. Top with remaining caramel and sprinkle salt.Enjoy!