Friday, September 20, 2013

salted caramel cupcakes


So I don't know how you feel about the salty & sweet combination, but I'm for it. I mean pretzel m & m's. Yes, please. Buttery popcorn and chocolate chips. Can't pass it up. So of course when I ran across this salted caramel cupcake recipe I couldn't help myself. These cupcakes are easy to throw together and delicious... not to mention that oh so mouth watering salty & sweet duo. 

Salted Caramel Cupcake recipe via Foodnetwork.com

Ingredients

2/3 cup sour cream
2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 whole vanilla bean, split
2 cups granulated sugar
1 cup (8 ounces) salted butter, melted
2 cups all-purpose flour
Caramel Buttercream Frosting, recipe follows
Coarse salt

Directions

Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (24 regular size or 48 mini size).

Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.

In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Now use all the patience you have to allow the cupcakes to cool completely... or maybe just try a bite or two or five. Frost with the Caramel Buttercream Frosting. Add some pretty little touches like caramel sauce. I use the Pioneer Woman's super easy recipe. Then sprinkle with coarse salt. Finally, dig in!

Caramel Buttercream Frosting

1 1/2 cups (12 ounces) unsalted butter, cubed and chilled
4 ounces cream cheese, cubed and chilled
3 cups powdered sugar
1 cup caramel sauce

Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture. 

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