2: Salted Caramel Cupcakes

The second recipe from my birthday party is my absolute favourit! Salted Caramel Cupcakes! I absolutelly love them, nothing comares! I'm a lover of sweet caramel, always have been and will always be! But I also love salt! I can eat sea salt out of the box, I know it's bad and kind of gross but its just so good! So these cupcakes are just the right thing for me!

Next time I will add just a wee bit more salt though. I like to get that sting that you can get from salt when it's in something sweet. Maby put some sea salt on the top so it can work both as a decoration and make them even more tastefull.

And there is one more thing that make these thing a part of heaven. They have a caramel filled center! How can you say no to that! And when you make mini cupcakes, as these are, it's even better. I did make regulare cupcakes once and they need a bit more filling as they are bigger.

The recipe is from 52 Kitchen Adventures

Note: This time I didn't make the caramel as it says in the recipe, I just made dulce de leche instead becase it's a bit easier even if it takes much longer. To make it you just put a can of sweetened condensed milk in a pot and cover the whole can with water and let it cook for 2-3 hours. Yes it is a long time but you don't have any risk of burning and you just have to make sure that it's covered with water the whole time. When it's done let it cool and then just follow the recipe.

Salted Caramel Cupcakes

Makes 15 regular cupcakes

Brown Sugar Cupcakes

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 stick of unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 °F. Line muffin tin with paper or foil liners.

In a medium bowl, combine flour, baking powder and salt.

In a large bowl, cream butter and brown sugar until pale and fluffy. Add eggs one at a time, beating after each until fully incorporated. Mix in vanilla extract. Add flour mixture to wet ingredients in 3 batches, alternating with 1/2 of the buttermilk, stirring after each until everything is combined.

Pour batter into prepared muffin tin until each liner is 3/4 full. Bake for around 25 minutes or until a toothpick inserted in the center comes out clean.

Salted Caramel Filling

  • 1/2 cup sugar
  • 3 tablespoons salted butter, cubed
  • 1/4 cup plus 1 tablespoons heavy cream, at room temperature

In a medium saucepan, cook the sugar over medium heat, whisking as it melts. When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth. Remove from heat and let cool.

Using a large pastry tip or a paring knife, cut a small round piece out of the top of each cupcake. Pour in around 1-2 teaspoons of caramel. (To see a good description of how to do this go to 52 Kitchen Adventures)

Salted Caramel Buttercream Frosting

  • 1/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 stick salted butter
  • 1 stick unsalted butter
  • 1/2 teaspoon sea salt
  • 1 1/2 cups powdered sugar, sifted
  • Fleur de sel for sprinkling (optional)

In a medium saucepan, combine sugar and water and cook over medium-high heat. Boil without stirring until it turns a deep amber color. Remove from heat and slowly pour in cream and vanilla, whisking until it is very smooth. Let cool for around 20 minutes, until it’s just barely warm and still pourable.

Meanwhile, beat butter and salt together until light and fluffy. Add powdered sugar and beat until thoroughly combined. Pour in the cooled caramel and beat on medium-high speed until light and airy (around 2 minutes). Spread or pipe onto filled cupcakes (if frosting is too runny, the caramel was too warm when added – refrigerate for around 15-20 minutes until frosting is stiffer). Sprinkle each cupcake with a small pinch of fleur de sel.

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