Ultimate Salted Caramel Cupcakes
Yield: 12 cupcakes
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • a large pinch of salt
  • 6 tablespoons of unsalted butter, room temperature
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup plus 2 tablespoons buttermilk
  • ½ cup Salted Caramel Sauce
  • ½ recipe Swiss Meringue Buttercream (Recipe found here)
  1. Preheat oven to 350F. Line cupcake pans with liners, set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
  4. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
  5. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
  6. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of caramel.
  7. Swirl 2 tablespoons of caramel into the frosting and pipe or spread onto cupcakes. Drizzle with remaining caramel sauce and sprinkle with sea salt.
Base cupcake recipe adapted from Martha Stewart.
Recipe by The Baker Chick at http://www.thebakerchick.com/2014/05/ultimate-salted-caramel-cupcakes/