Ultimate Salted Cupcake With Caramel Recipe
This is not your average ho hum cupcake recipe.This one has been labeled ULTIMATE on purpose. These Ultimate Salted Cupcakes with Caramel will be sure to have your guests raving about the visual beauty as well as the delicious flavors.
Equipment
- muffin tin
- mixing bowl
- electric mixer with paddle attachment
- piping bag (optional)
- parchment paper
Ingredients
Salted Cupcakes
- 1 yellow cake mix
- 3 large eggs
- ½ cup butter
- ¼ cup brown sugar
- 1 tsp sea salt
- 1 cup water
Salted Caramel Buttercream Frosting
- 2½ cups powdered sugar
- 1 cup salted butter, room temperature
- ¼ cup brown sugar
- 1 tsp vanilla
- 3 tbsp heavy cream
Candied Salted Caramel Garnish
- 1¼ cups granulated sugar
- ¾ cups water
- ¼ tsp sea salt
Instructions
Salted Cupcakes
- Preheat oven to 350 degrees. Line muffin tins with cupcake papers.
- Melt ½ cup butter and brown sugar on the stovetop until well combined.
- Combine yellow cake mix, 3 eggs, 1 tsp sea salt,1 cup water and warm butter and brown sugar mixture with an electric mixer. Mix until just combined. Do not over mix.
- Divide batter evenly among lined cups, filling each about halfway full. Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
- Remove cupcakes from pan and cool completely.
Salted Caramel Buttercream Frosting
- Cream together 1 cup room temperature salted butter, ¼ cup brown sugar, 1 tsp vanilla, 3 tbsp heavy cream until mixed thoroughly.
- Add 2 ½ cups powdered sugar and mix on low until well combined. Then increase speed to high and whip the buttercream about 3minutes.
- Assure the cupcakes are completely cooled before frosting. Frost with a knife or piping bag and tip.
Candied Salted Caramel Garnish
- Lay out a large piece of parchment paper on a flat surface.
- Whisk together ¾ cups water, 1 ¼ cups sugar and ¼ tsp sea salt in a medium saucepan over low heat until the sugar is fully dissolved.
- Increase heat to high, bringing the syrup mixture to a boil. Boil until the syrup turns a dark amber color. Do not stir. Remove from heat and dip pan into an ice bath to stop cooking.
- Working very quickly, drizzle syrup in thin streams over parchment paper. Move the spoon in a zig zag pattern or circular motion for your desired shape or pattern. Repeat until all the syrup has been used.
- Once the candy has cooled, break it apart or simply remove it from the parchment paper and garnish cupcakes. If desired, drizzle with hardening shell chocolate and then place in the refrigerator.
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