I was recently asked to bake some cupcakes for an upcoming work function and one of the flavors was Salted Caramel Cupcakes. I told them yes I can make those, knowing full well I had never before entertained the idea let alone had a recipe! So off I went in search of a recipe that would be worthy to present to a customer.

INGREDIENTS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup or 1 stick of unsalted butter, softened
1 cup packed light brown sugar
2 large eggs, at room temperature
2 vanilla beans or 2 teaspoons vanilla extract
1/2 cup whole milk

DIRECTIONS

Preheat oven to 350 degrees F (180 C). Line muffing tins with papers.

In a medium bowl, combine flour, baking powder and salt; set aside.

In your mixer, cream butter and brown sugar on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla beans or vanilla extract. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about 2/3 full. Bake for 20 to 25 minutes. When done place on wire racks and allow to cool for 10 minutes. While your cupcakes are cooling, make your caramel!

Caramel Sauce and Drizzle

1 cup sugar
6 Tablespoons salted butter, cubed
1/2 cup heavy cream, at room temperature

In a medium saucepan, cook the granulated sugar and butter over medium high heat until it begins to melt. Making caramel can be tricky because you want it to be an amber brown, you don’t want it to burn. However, you do want a hint of that smoky flavor so be careful. Bring to a boil and boil for 2-3 minutes, constantly stirring. Turn down the heat to low and slowly add the cream. While continually stirring, turn the heat up to medium until caramel starts to boil again. Set aside and allow it to completely cool (about 10 minutes). You will use half for the frosting and the remaining to drizzle over your cupcakes.

While cupcakes and caramel are cooling, prepare the frosting.

FROSTING

1 cup butter, softened
2 vanilla beans or 1 teaspoon vanilla extract
3-4 cups of confectioners sugar
1/4 cup heavy cream, if needed
Pinch of sea salt
Caramel Sauce (half for frosting and half for drizzle)
2 Tablespoons coarse sea salt (for assembly)

Using a mixer, cream the butter until fluffy and smooth. Add the vanilla beans. Next, add the confectioners sugar half a cup at a time. You may not need all 4 cups. If the frosting is too thick, then add a little cream to help thin it out. When the consistency is the way you want it, add a pinch of sea salt. Using only half of the caramel, add it into the frosting in small spoonfuls. Gently swirl. Fill into piping bag and decorate your cupcakes. Drizzle the caramel over the cupcakes and then garnish with sea salt.

Any remaining caramel can be stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.