I’m a huge fan of salted caramel anything. There’s just something so wonderful about the addition of salt that elevates and deepens the caramel flavor. I’ve had salted caramel tarts, candies, ice cream, macarons and even popcorn before, but never salted caramel cupcakes. I jumped at the chance to make them for a friend’s birthday. Sometimes I just need an excuse to bake, and birthdays are the perfect occasion! These cupcakes came out fluffy and moist, and the creamy icing was rich and sweet with a savoury finish.
In a medium bowl, whisk together the flour, baking powder and salt.
In a seperate bowl, cream together the butter and sugars until fluffy. Add eggs and vanilla.
Slowly add in the flour mixture, mixing with the spatula until just combined. Do not overmix.
Stir in the milk.
Fill each cupcake liner halfway with batter.
Bake until lightly golden, until a toothpick inserted comes out clean.
Cool the cupcakes on a wire rack.
While the cupcakes are cooling, make your frosting. Melt the salted butter in a small saucepan.
Add sugar and cream, and let it bubble for 3 minutes.
Let it cool for 15 minutes.
With an electric mixer, beat in the powdered sugar 1 cup at a time, until you reach the consistency you want. I used 2.5 cups. Add a little cream if you want the frosting to be creamier, and add more salt if the frosting is too sweet.
The frosting will keep in the fridge for up to 5 days.
Salted Double Caramel Cupcakes
Makes 14 cupcakes
Ingredients
Caramel Cupcakes
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup whole milk
Salted Caramel Frosting
1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt
2-3 cups powdered sugar, sifted
Chocolate pieces for decorating, optional
Method
- Preheat oven to 350F / 175C.
- In a large bowl, whisk together flour, baking powder and salt.
- In a seperate medium bowl, beat the butter and sugars together until light and fluffy, 2-3 minutes.
- Add the eggs and vanilla, mixing until combined. Slowly mix in the dry ingredients until no flour remains. Scrap down the sides of the bowl.
- Slowly stir in the milk, mixing until just combined.
- Filled the lined cupcake tin only halfway full with batter. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool before frosting.
- While the cupcakes are cooling, melt the butter in a small saucepan. Add brown sugar and heavy cream. Stir constantly over medium heat until all the sugar has dissolved. Add salt. Allow to bubble for 3 full minutes, then remove from heat and allow to cool for 15 minutes.
- With an electric mixer, mix the salted caramel with the powdered sugar. Use 1 cup of sugar at a time, until you reach the consistency you want. I used 2.5 cups. Add a little cream if you want the frosting to be creamier, and add more salt if the frosting is too sweet.
- Frost the cupcakes and decorate with chocolate.
Recipe adapted from
Sally's Baking Addiction
