Wednesday, August 8, 2012

Salted Caramel Cupcakes



These are wedding cupcakes too, but unfortunately I didn't get any good close ups of them on the wedding display.  If you look back at the first photo on yesterday's post.  These are like the cupcake in the center of the front row.  

The salted caramel combination of these cupcakes is wonderful!  Back when I used to sell cupcakes at the farmers' market, these were the best seller.  They were the only thing I made every week because I knew that there would be upset people if I didn't have them there.

I adapted the recipe from this one from Southern Living via My Recipes.  I just made a few changes:  made them standard sized with no chocolate and added a little oil to make the a bit moister.  Hope you enjoy!


Salted Caramel Cupcakes
yield:  approximately 24

1 stick butter, softened
4 oz. cream cheese (1/2 of an 8 oz. package)
1 1/4 cups sugar
3/4 cup dark brown sugar
1 Tbsp. vegetable oil
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 8 oz. container sour cream

Slices of caramel and sea salt to garnish

Preheat oven to 350 degrees and line 24 muffin cups with paper liners.  Cream together butter, cream cheese, sugar, brown sugar, and oil until light and fluffy with an electric mixer.  Add eggs one at a time mixing well between each addition.  Add vanilla, baking powder, baking soda, and salt.  Mix until well combined.  Add flour alternately with sour cream mixing well after each addition and beginning and ending with flour.  Evenly distribute between the muffin cups.  (I use a scoop to make this easier.)  Bake 18 - 20 minutes or until a wooden pick inserted in the center comes out clean.  Allow to cool on a wire rack before frosting with salted caramel buttercream.  Garnish with a slice of caramel and sprinkle lightly with sea salt.

Salted Caramel Buttercream

1 stick butter, softened
3 oz. cream cheese, softened
2 tsps. vanilla extract
1 lb. confectioners' sugar
4 Tbsps. milk, divided
15 caramels, unwrapped (I used Kraft.)

With the paddle attachment of an electric mixer beat together butter, cream cheese, vanilla, confectioners' sugar, and 3 tablespoons of the milk until well combined and completely smooth.
Melt the caramels along with 1 tablespoon of milk in a microwaveable container in the microwave at 30 second intervals until completely melted.  Fold the caramel into the icing.  Use to frost salted caramel cupcakes.

Source:  Slightly adapted from this recipe from Southern Living via My Recipes.

This recipe was shared on Foodie Friends Friday






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5 Comments:

At August 8, 2012 at 10:13 PM , Blogger Pint Sized Baker said...

Those cupcakes look wonderful! I would like to thank you for your support and nice comments on my blog. I wanted to let you know that I have nominated you for the Versatile Blogger award. Come on over and get the button! http://pintsizedbaker.blogspot.com/2012/08/versatile-blogger-award.html
Congratulations!

 
At August 9, 2012 at 8:22 PM , Blogger From Calculus to Cupcakes said...

Thank you so much!

 
At August 9, 2012 at 10:31 PM , Blogger Luscious Delights said...

These look so yummy. Thanks for sharring on FFF.

 
At August 9, 2012 at 11:23 PM , Anonymous Stefani said...

Oh My God!!!! These ARE going to be tested this week!!! YUM YUM and more YUM!!! Can't wait to try them...

 
At August 11, 2012 at 3:50 AM , Blogger Marlys Folly said...

YUM! these look good. Thanks for sharing on FFF.
http://marlys-thisandthat.blogspot.com

 

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Salted Caramel Cupcakes