Enjoy these Caramel Cupcakes topped with Caramel Buttercream for a sweet treat teeming with autumnal flavor.
Caramel Cupcakes
2014-09-18 00:45:18
Yield: 9 cupcakes • Preparation: 15 minutes • Cook: 20 to 22 minutes
Ingredients
- ½ cup salted butter, softened
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups plus 3 tablespoons sifted cake flour, such as Swans Down
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup plus 2 tablespoons whole milk
- 1 recipe Caramel Buttercream (recipe follows)
- 2 tablespoons reserved caramel syrup from Caramel Buttercream recipe
- Garnish: fresh kumquats and fresh mint
Instructions
- Preheat oven to 350°.
- Line 9 wells of a 12-well muffin pan with paper liners. Set aside.
- In a medium bowl, combine butter and brown sugar. Beat at high speed with an electric mixer until fluffy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beating until incorporated. Set aside.
- In another bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to butter mixture in 2 parts, alternately with milk, beating at low speed after each addition and scraping down sides of bowl as necessary.
- Using a levered ¼-cup scoop, divide batter among prepared wells of muffin pan.
- Bake until a wooden pick inserted in the centers of cupcakes comes out clean, 20 to 22 minutes. Let cool in pan for 5 minutes. Transfer cupcakes to a wire rack, and let cool completely.
- Place Caramel Buttercream in a piping bag fitted with a large open-star tip (Wilton #1). Pipe decorative swirls of frosting onto cupcakes.
- Thirty minutes before serving, microwave reserved caramel syrup on low power, if necessary, to achieve a spreadable consistency. Lightly brush or drizzle cupcakes with caramel syrup. Serve immediately.
- Garnish with kumquats and mint, if desired.
Notes
- • Cupcakes can be baked a day in advance and stored, unfrosted, in a covered container at room temperature.
TeaTime Magazine https://teatimemagazine.com/
Caramel Buttercream
2014-09-18 00:47:04
Yield: 2¼ cups • Preparation: 30 minutes • Cook: 2 minutes
Ingredients
- ½ cup sugar
- ½ cup boiling water
- 8 tablespoons salted butter
- 4 cups confectioners’ sugar
- 3 tablespoons whole milk
Instructions
- In a medium sauté pan, cook sugar over medium heat, stirring frequently and gently, until sugar melts and begins to turn a dark golden color. (Reduce heat to low if sugar starts to burn.) Gradually add boiling water, stirring to combine. Cook and stir over low-to-medium heat until mixture comes to a boil. Boil gently for 2 minutes, stirring constantly. Remove from heat, and remove any hard lumps of sugar that remain. Let cool completely. Reserve 2 tablespoons caramel syrup for drizzle, and set aside.
- In a medium mixing bowl, beat butter at medium-high speed with an electric mixer until creamy. Add confectioners’ sugar, milk, and caramel syrup, beating until mixture is smooth and fluffy and scraping down sides of bowl as necessary.
- Use immediately.
TeaTime Magazine https://teatimemagazine.com/
