Chapter 4 - Salted Caramel Cupcakes & Other Fun Things

I'm excited to share the Salted Caramel Cupcakes Recipe. I wish I could take credit for this, but I got the recipe from Shelly Kaldunski's Cupcakes: Luscious Bakeshop Favorites From Your Home Kitchen. I actually made these cupcakes for a friend's wedding and they were a huge hit!



Preheat oven to 350 degrees, rack in middle of oven. Prepare muffin pan with liners. This recipe makes 12.

1 1/4 c flour
3/4 tsp baking powder
1/4 tsp salt
1 c firmly packed dark brown sugar
1/2 c granulated sugar
1/2 c unsalted butter, at room temp
2 large eggs, room temp
1 tsp vanilla
1/2 c whole milk

Caramel Swirl Buttercream
12 caramel candies
sea salt

Whisk together flour, baking powder, and salt. In another bowl, using an electric mixer on med-high speed, beat sugars and butter until light and fluffy, about 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 batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake until a toothpick comes out clean, about 15-18 minutes (recipe actually says 20-22 but my oven runs hot, so I err on the side of less time.) Let the cupcakes cool in the pan of a wire rack for 5 minutes and then transfer to wire rack to cool completely, about 1 hour.

Frost the cupcakes with the buttercream/caramel mixture (see below). Top each cake with a caramel candy, sprinkle with a pinch of salt, and serve.


Caramel Drizzle

1.5 c sugar
1.25 c heavy cream
pinch of salt

In a heavy bottomed, high-side sauce pan cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a 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 splatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. It can be stored for up to a week in an air tight container in the fridge.

Vanilla Buttercream
Feel free to use any one you have... that's what I do.

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Personal Note:
Once all of the components are made, in a pastry bag fitted with the tip of your choice, fill one side with buttercream and the other with caramel (don't put too much in there because it's really rich and will over power the buttercream). Pipe the buttercream/caramel mix on the cupcakes (it should come out looking swirly. Then I use Werthers original soft caramels and dip one half or the bottom half in chocolate (let it dry) and then garnish the cupcakes with them. Once they've been frosted, sprinkle sea salt on top... play with it a little to see how much you like on there... i like a lot because my buttercream is really sweet and rich... so it's a nice counterbalance.


OTHER FUN THINGS FROM CHAPTER 4

Here's a picture of the house that inspired the Cullen Home.


The 1967 Camaro Emmett is restoring.


The 1956 Chevy Truck that Billy Black owns.