Salted Caramel Cupcakes
Step 1: Prepare the caramel
ingredients:
2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup heavy cream, at room temperature
Pour the sugar and water into a large saucepan. Heat on medium high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes (or longer) to thicken further before using in the cupcake and buttercream recipes and for drizzling on the finished cupcakes.
Step 2: Mix the batter and bake the cupcakes
ingredients:
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract
1 1/4 cups whole milk, at room temperature
1/2 cup caramel (recipe above)
Preheat the oven to 350 degrees F. Line cupcake pan(s) with paper baking cups, or grease with butter if you prefer. Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream together the butter and sugar or 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, mixing slowly after each addition. Add the vanilla extract.
Slowly add one third of the dry ingredients followed by one third of the milk. Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk. Mix slowly until incorporated. Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients, followed by the last third of milk. Mix slowly until fully incorporated. Add the caramel by hand and mix slowly, swirling it into the batter, but not mixing it in completely. Scoop the batter into the cupcake pan no more than 2/3 full and bake for 18-21 minutes (start checking at 16 minutes). Transfer the pan to a wire rack to cool completely.
Step 3: Make the salted caramel buttercream frosting
ingredients:
3 sticks unsalted butter, at room temperature
6 cups powdered sugar
1 1/2 teaspoons whole milk
1 1/2 teaspoons salt
3/4 cup caramel (above) plus additional for drizzling on top
Add all the ingredients to a large bowl and mix on high speed until light and airy. Once the cupcakes have cooled, frost with buttercream and drizzle caramel on top, then sprinkle with sea salt.
I made a cake topper to match Chelsea's school colors and chose tassels to go with the graduation theme. You can find it in pink on my Etsy shop (here)
Enjoy!
xo Heather
