Triple Salted Caramel Cupcakes
Adapted from Sprinkle Bakes (http://www.sprinklebakes.com/)
Makes 15 cupcakes
For the cupcakes:
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 stick of unsalted butter, at room temperature
- 1 cup plus 2 tablespoons packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- 1/2 cup plus 2 tablespoons buttermilk
For the salted caramel filling:
- 1/2 cup sugar
- 3 tablespoons salted butter cubed
- 1/4 cup plus 1 tablespoons heavy cream, at room temperature
- 1 recipe for salted caramel buttercream
Step 1: For the cupcakes: Preheat oven to 325 degrees. Line muffin tins with papers.
Step 2: Combine flour, baking powder and salt; set aside.
Step 3: Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed.
Step 4: Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
Step 5: Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Step 6: For the salted caramel filling: Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted.
Step 7: Pour in the heavy cream (mixture will foam so step back) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.
Step 8: To assemble the cupcakes: Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.
Step 9: Replace the cake piece and set cupcakes aside. Top caramel-filled cupcakes with salted caramel buttercream.