Easy and quite yummy. Give it a go! Salted Caramel Cupcakes:
2 cups sugar
12 tablespoons salted butter cubed
1 1/4 cups heavy cream, at room temp
In a large pot, melt the sugar over medium high heat, whisking constantly until the sugar becomes brown. Add the butter and stir until melted. Pour in the heavy cream (it will foam) and whisk until smooth. Stir until you have no remaining lumps. Remove from heat and let cool.
I have tried this recipe using various cakes. I find that a good old white cake sets off the caramel taste beautifully.
Your favorite white cake box mix or recipe. I am crunched for time as I finish up my masters degree so I have turned to box mixes and no one seems to have noticed. Who knew!
Salted Caramel frosting:
1 1/2 sticks salted butter, softened (approx.)
1 1/2 sticks unsalted butter, softened (approx.)
1/4 teaspoon sea salt
6 cups powdered sugar
3/4 cup of salted caramel – make sure it has cooled completely!
Cream butter and salt. Add powdered sugar one cup at a time and mix until whipped. Add the caramel. Beat on medium high speed for about 2 minutes. Feel free to add more caramel or less if you desire. Same goes for the sugar.
Before you frost the cupcakes, take a melon baller and remove a wee bit of the top of the cake. Fill the hole with about a teaspoon of the caramel. You can replace some of the cake or just frost over the tops. After frosting, drizzle cupcakes with salted caramel.
Note: Instead of making the caramel one day, I froze store bought caramel’s and insert them into the dough before baking. Turned out great and is an alternative to making the sauce. For the frosting I added store bought caramel sauce.
Update: Just made these again with the shortcuts and discovered that Duncan Hines has a caramel cake mix. Wonderful taste but a little dry so I shall add a wee bit of pudding to the mix next time. Really zings up the flavor.