Georgetown Salted Caramel Cupcakes

By á-8559

These Georgetown Salted Caramel Cupcakes are delicious and sweet.

Ingredients

• For the Caramel
• Makes 2 1/2 cups caramel
• 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
• For the Cupcakes
• Makes 24-30 cupcakes
• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder (cut in half for High Altitude)
• 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)
• For the Salted Caramel Buttercream
• Enough to frost 24-30 cupcakes
• 1 pound unsalted butter, at room temperature
• 8 cups powdered sugar
• 2 teaspoons whole milk
• 2 teaspoons salt
• 1 cup caramel (recipe above), plus additional for drizzling on top

Details

Adapted from thefrostedcupcakes.blogspot.com

Preparation

Step 1

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.

Preheat the oven to 350 degrees F. Line cupcake pan(s) with paper baking cups, or grease the pan with butter if not using baking cups


Sift together the flour, baking powder and salt on a sheet of parchment paper or wax paper and set aside.


Cream together the butter and sugar for 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 on 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 the 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.

Using a standard size ice cream scoop, 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.

Icing:
Add all the ingredients to the bowl of a stand mixer or to a bowl with a handheld electric mixer, and mix on high speed until light and airy. Frost cupcakes with your favorite piping tip, drizzle caramel on top of the cupcakes. I added a little extra saltiness with a sprinkle of Fleu De Sel. Yum!