These are the Ultimate Salted Caramel Cupcakes with delicious salted caramel sauce in the center, some more caramel sauce swirled into the frosting, and a drizzle of caramel on top. They are a must make!
Do you guys have a “Baking Bucket List?” You know, a list of all the things you want to tackle either in your mind or written down? I have been meaning to share mine here, hoping that having it in a public place will keep me accountable and also possibly inspire some readers to bake along with me. Hopefully I’ll be able to get that done sometime soon!
Anyway- Swiss Meringue Buttercream has been on this list for as long as I have had this blog. Everyone raves about it as being far fluffier and dreamier than regular buttercream, and I knew it was something I needed to try.
It never seemed necessarily difficult, but just complex enough that I would tend to be lazy and just make regular buttercream. (It involves heating egg whites and sugar, whipping them into a meringue, and then adding the butter and powdered sugar.)
I love the regular stuff- but often times I end up making it sugar-y sweet in order to be stiff enough to hold shape which can be overpowering at times. This stuff though- light as air, fluffy as a cloud and not too sweet at all. In fact the entire recipe only uses a cup of sugar, and yields enough for 24 cupcakes or a layer cake. I’m sold.
I wanted to pair the frosting with my favorite flavor on the planet, so I made the Ultimate in Salted Caramel Cupcakes: Light and fluffy cake, Salted Caramel filling, the fluffiest Salted Caramel Swiss Meringue Buttercream and of course some more caramel on top with a sea salt sprinkle. In short- to die for. Neither the cake or the frosting are super sweet which gives room for the caramel inside to shine.
If you like salted caramel, these Salted Caramel Cupcakes will be your new favorite dessert- trust me!
*When beating egg whites to stiff peaks you need to make sure they are clear of any yolk and that your bowl is very clean. Base cupcake recipe adapted from Georgetown Cupcakes
For the frosting:
For the frosting:
*When beating egg whites to stiff peaks you need to make sure they are clear of any yolk and that your bowl is very clean.
Base cupcake recipe adapted from Georgetown Cupcakes