Salted Caramel Cupcakes

I decided to try a recipe I found awhile ago but hadn't got around to making. I can say after making these that I have found a new caramel butter cream that I plan on using over and over again in the future. The cupcake itself was pretty good too, although it couldn't stand alone without some sort of topping or fruit filling. As for the salt, I liked it at first which doesn't say much as I love salt but after a couple bites it started weirding me out that there was no sweet after taste that you typically have when eating sweet things. If you do try it with the salt I suggest trying it on a single cupcake first so you know if you like it that way or prefer the sweet caramel taste. Let me know what your preference was :) Well here is the recipe, Enjoy!






Ingredients: Makes 12 Cupcakes

1¼ cups all-purpose flour
¾ teasp baking powder
¼ teasp salt
1 cup firmly packed dark brown sugar
½ cup granulated sugar
½ cup (1 stick) unsalted butter, at room temp.
2 lrg eggs, at room temp.
1 teasp vanilla extract
½ cup whole milk


Cupcakes: Preheat to 350°F.

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes. Let the cupcakes cool completely before frosting.

Here they are cooling :)

Ingredients:

Caramel:
1½ cups sugar
1¼ cups heavy cream
1 pinch salt
Buttercream:
3 lrg egg whites, at room temp.
¾ cup sugar
1 pinch salt
1½ sticks unsalted butter, at room temp.

For the frosting:

In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and has turned golden amber, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 2 minutes (It always takes about 5 minutes for me). Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the caramel drizzle (I only added about 1/2 cup) and beat until combined (or almost combined for a swirling effect), scraping down the sides of the bowl as needed.

Sprinkle with a pinch of sea salt, and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.)

All finished and sprinkled with salt.