Wednesday, March 20, 2019

Ultimate Salted Caramel Cupcakes



Hello friends, hello weekend, hello salted caramel cupcakes! It’s a stunning Spring Saturday here in New York, so I’m going to keep this post short and sweet. We’re packing a little charcuterie platter and heading to the park for some fun in the sun. Any big plans on your end?

Ingredients

For the cupcakes:
  • 2 cups all-purpose flour (be sure NOT to pack your flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs plus one large egg yolk, at room temperature
  • 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
  • 1/2 cup thick, creamy caramel sauce (see post for references), optional

For the frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 cup packed light brown sugar
  • 3/4 teaspoon salt
  • 3 and 1/4 cups confectioners' sugar, sifted

Decoration:
  • 1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
  • 1 teaspoon flaky sea salt
  • 6 chewy caramel candies, cut in half (see post for references)


Instructions

For the cupcakes:
  1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
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full recipe here: bakerbynature.com