Posted by: Sophisticakes | August 3, 2011

Mini Salted Caramel Cupcakes

Sophisticakes had an amazing opportunity in July; to bake for a PSA shoot for LA’s Fashion Night Out! So for the shoot I brought different kinds of mini cupcakes including my new favorite; a delicious Salted Caramel Cupcake! Thanks Kip Morrison and Nicole for the opportunity and good luck to everyone working hard for LA’s Fashion Night Out!

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The cupcakes: Triple Caramel Cupcakes (by Une Gamie dans la Cuisine; unegaminedanslacuisine.com) with an adapted verison of Salted Caramel Buttercream (givemesomeoven.com).

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Triple Caramel Cupcake
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
8 Tablespoons (that’s 1 stick) of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed brown sugar (I used dark)
2 large eggs, at room temperature
1/2 teaspoon of pure almond extract
1/2 cup plus 2 tablespoons buttermilk

Directions:
Preheat oven to 325 degrees. Line cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a separate bowl cream the butter and brown sugar on medium-high speed until pale fluffy (about 3-5 minutes.) Add the eggs, one at a time, beating until each is incorporated. Add the almond extract. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Divide batter in lined cupcake pan.  Bake for about 13 minutes or until cupcakes spring up when pressed lightly with your finger. Let cool before frosting.

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Salted Caramel Buttercream
Ingredients:
1/2 Cup Sugar
4 Tablespoons water
1/2 Cup Heavy Whipping Cream
2 Teaspoon Vanilla
1 1/2 Cups (3 sticks) unsalted butter
1/2 Teaspoon salt
4 Cups powdered sugar

Directions: Stir sugar and water in saucepan over medium heat until it begins to boil. Leave the pan over the heat without stirring until the mixture is light brown (about 5 minutes). Take the pan off heat and add the heavy whipping cream and vanilla a teaspoon at a time. Stir until mixture is smooth. Set the mixture aside to cool. Beat together butter, salt, and powdered sugar on medium-high until mixture is light and fluffy. Add the caramel mixture into the butter mixture and beat on a low setting until completely combined. Frost Cupcakes, drizzle some caramel on top, and serve!


Check out Kip Morrison PR at Kipmorrison.com and LA’s Fashion Night Out at Fashionnightout.com

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