"You can not beat a sweet and salty combo and this duo does not disappoint!
This vanilla cupcake is filled with a gooey caramel center that is baked in. Frosted
with a caramel infused buttercream. Topped with an old-fashioned
caramel candy and coarse sea salt. Wash it down with a sweet a salty kick from
the Warm Salted Caramel Latte and get ready for a cozy night in!"
Salted Caramel Cupcakes
Yields 18-24 Cupcakes
2 1/4 cups unbleached all-purpose flour (reserve one tablespoon) 1/2 cup melted butter
1 1/2 cup sugar
1 1/2 hot milk
1 teaspoon salt
2 teaspoons baking powder
3 large eggs
18-24 old-fashioned caramel squares
Directions:
1. preheat oven to 350°F. Line cupcake tins. Sift dry ingredients.
2. in a large bowl combine butter and sugar. Cream till light and fluffy. On medium speed add eggs one at a time, add vanilla. Add sifted dry ingredients one cup at a time beating on medium speed till smooth.
3.pour batter into cupcake liners, filling three quarters of the way up.
4. dip caramel squares in tablespoon of reserved flour
5. place one caramel square on top of batter (they will sink to the middle leaving a gooey center)
6. bake for 18-20 minutes. Cupcakes are done when a toothpick comes out clean or cake bounces back when gently touched.
7. cool for 15 minutes before frosting.
Yields 18-24 Cupcakes
2 1/4 cups unbleached all-purpose flour (reserve one tablespoon) 1/2 cup melted butter
1 1/2 cup sugar
1 1/2 hot milk
1 teaspoon salt
2 teaspoons baking powder
3 large eggs
18-24 old-fashioned caramel squares
Directions:
1. preheat oven to 350°F. Line cupcake tins. Sift dry ingredients.
2. in a large bowl combine butter and sugar. Cream till light and fluffy. On medium speed add eggs one at a time, add vanilla. Add sifted dry ingredients one cup at a time beating on medium speed till smooth.
3.pour batter into cupcake liners, filling three quarters of the way up.
4. dip caramel squares in tablespoon of reserved flour
5. place one caramel square on top of batter (they will sink to the middle leaving a gooey center)
6. bake for 18-20 minutes. Cupcakes are done when a toothpick comes out clean or cake bounces back when gently touched.
7. cool for 15 minutes before frosting.
Caramel Frosting
Yields 18-24 cupcakes
1 cup softened unsalted butter 8-9 cups powdered sugar
1/2 cup caramel sauce
3-6 tablespoons milk
18-24 old-fashioned caramel squares (garnish) 1/4 cup caramel sauce (garnish)
1/4 cup coarse sea salt (garnish)
Directions:
1. cream butter and caramel till smooth, about a minute.
2. add sugar one cup at a time. Add milk till desired thickness is achieved.
3. beat for 15 minutes on Medium speed for a light and fluffy frosting.
4. pipe frosting onto cupcakes. Garnish with caramel squares and drizzle with chocolate sauce. Top with sea salt.
Note:
Pink himalayan sea salt or any favorite flavored salt can be substituted for a festive touch.
Yields 18-24 cupcakes
1 cup softened unsalted butter 8-9 cups powdered sugar
1/2 cup caramel sauce
3-6 tablespoons milk
18-24 old-fashioned caramel squares (garnish) 1/4 cup caramel sauce (garnish)
1/4 cup coarse sea salt (garnish)
Directions:
1. cream butter and caramel till smooth, about a minute.
2. add sugar one cup at a time. Add milk till desired thickness is achieved.
3. beat for 15 minutes on Medium speed for a light and fluffy frosting.
4. pipe frosting onto cupcakes. Garnish with caramel squares and drizzle with chocolate sauce. Top with sea salt.
Note:
Pink himalayan sea salt or any favorite flavored salt can be substituted for a festive touch.
Warm Salted Caramel Latte
Single serving. Double as needed.
1/4 cup caramel sauce (rim)
1/2 tablespoons cup coarse sea salt in small plate (rim) 1/2 Tablespoon raw sugar in small plate (rim)
1/2 cup warm milk
2oz. marshmallow vodka
1oz. Irish cream liqueur
Directions:
1. dip rim of glass in caramel sauce.
2. mix sea salt and sugar on plate and dip rim of glass in mixture. 3. drizzle carmel on bottom of glass (reserve a little for garnish). 4. combine all liquid ingredients mix well, pour into glass.
5. top with whip cream, drizzle remaining caramel on top.
Single serving. Double as needed.
1/4 cup caramel sauce (rim)
1/2 tablespoons cup coarse sea salt in small plate (rim) 1/2 Tablespoon raw sugar in small plate (rim)
1/2 cup warm milk
2oz. marshmallow vodka
1oz. Irish cream liqueur
Directions:
1. dip rim of glass in caramel sauce.
2. mix sea salt and sugar on plate and dip rim of glass in mixture. 3. drizzle carmel on bottom of glass (reserve a little for garnish). 4. combine all liquid ingredients mix well, pour into glass.
5. top with whip cream, drizzle remaining caramel on top.
