Salted caramel cupcakes

I realized that it´s been almost a year since I made something with salted caramel or caramel in general. I found butter and whipping cream on a sale during one week so I must have taken advantage of it. It´s been a long time since I wanted to make Salted Caramel Cupcakes, but I never found time to make them, because of school or just because of how time-consuming they would be. Yes, these cupcakes are one of the difficult ones since you need to make caramel, batter and frosting and then combine them all, but the taste is worth the time. Moreover, these cupcakes are not the ordinary ones, not only caramel is in the icing, but also baked batter is stuffed with salted caramel. It´s just one of the best desserts for caramel lovers.

I used to make more runny caramel in past but I didn´t want it to soak into cupcakes or be too runny so I made thicker caramel where I used less of whipping cream. Caramel made from these amounts of ingredients is enough for 454 ml jar, instead of usual 315 ml jar, and it was enough to make icing, stuff the cupcakes and to decorate 18 finished cupcakes. When making icing, be careful so the caramel and other ingredients have the same temperature in order not to get curdled icing. Salted caramel lovers will lick their fingers after these cupcakes.

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Salted caramel cupcakes

Prep Time

1 hrs 20 mins

Cook Time

20 mins

Total Time

1 hrs 40 mins

 

Amazing vanilla cupcakes loaded with salted caramel and salted caramel cream cheese frosting

Servings: 18 cupcakes

Ingredients

• Salted caramel:
• 400 g sugar
• 180 g butter
• 210 ml whipping cream
• 1 1/3 tsp salt
• Cupcakes:
• 140 g butter
• 180 g sugar
• 2 eggs
• 2 tsp vanilla extract
• 210 g all purpose flour
• 1 ¾ tsp baking powder
• ¼ tsp salt
• 170 ml full fat milk
• Frosting:
• 80 g butter
• 250 ml whipping cream
• 300 g cream cheese
• 3 tbsp icing sugar
• ¾ cup of salted caramel

Instructions

1. Salted caramel:
2. Heat sugar on medium heat while stirring constantly.
3. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
4. When the butter is completely melted, add whipping cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
5. Cook and stir constantly on medium or high heat until it begins to bubble. Let it bubble for about 1 minute. The longer you let it bubble the thicker caramel will be.
6. Set it aside and add salt.
7. Let it cool.
8. Cupcakes:
9. Beat butter until creamy.
10. Add sugar and beat again.
11. Separate eggs to whites and yolks, add egg yolks into butter mixture. Add vanilla extract and beat again using a mixer.
12. In the second bowl, whisk flour, baking powder and salt together.
13. Using a spatula add half of the flour mixture into butter mixture. Mix it. Add half of milk, mix it and add again second halves of flour mixture and milk. Mix it.
14. In the next bowl, using a mixer, beat egg whites with a pinch of salt until fluffy and until they are not liquid.
15. Gradually fold whipped egg whites into batter. Mix it.
16. Fill cupcake liners with batter until half full.
17. Bake on 180 degrees for about 20 minutes.
18. Let them cool after taking out from the oven.
19. Cut out a hole in the middle of every cupcake and fill the hole with 1 – 2 teaspoon of salted caramel.
20. Frosting:
21. Beat butter until creamy.
22. In the second bowl, whip whipping cream.
23. Add cream cheese and icing sugar to butter, beat again.
24. Add whipped cream and beat again.
25. Add salted caramel, beat again.
26. Put frosting into piping bag and decorate cupcakes.
27. Cupcakes can be drizzled with the remaining caramel.

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