Wednesday, June 4, 2014

Caramel Cupcakes

Oh these cupcakes!!!! I love caramel so these cupcakes were like heaven to me! The actual cupcakes without the glaze was amazing then add on the caramel yumminess....oohhhh man!  This recipe is from Baked Bree.

2 eggs
1 egg yolk
1 tsp vanilla
1/2 cup plus 2 tbsp buttermilk (room temperature)
1 1/2 cups flour
1 cup sugar
2 1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter (room temperature)

Caramel Icing:
1 cup brown sugar
5 tbsp butter
1/4 tsp salt
1/4 cup milk
1/2 tsp vanilla
1 cup powdered sugar

Heat oven to 350. Set up a muffin tin and fill with muffin liners. In a small mixing bowl combine the eggs, egg yolk, vanilla and buttermilk. In a stand mixture combine the flour, sugar, salt, baking powder and baking soda using the paddle attachment.  Cut the butter into small pieces and add them to the flour mixture while the mixer is running on low. Mix until the butter is well incorporated.  Keeping the mixture on, slowly pour the buttermilk mixture into the flour mixture.  Once it had combined a bit turn the mixture up to medium speed and mix for 2 minutes.  Fill the muffin tins 2/3 of the way full with cupcake batter and bake for 20 to 30 minutes.  Remove from oven and allow to cool for 10 minutes. Remove and place on a wire rack to continue cooling.  Once the cupcakes are cool to the touch make begin to make the icing.  Place brown sugar, butter and salt in the bottom of a sauce pan and melt over medium heat. Bring the mixture to a bowl and add the milk and vanilla.  Boil for 3 minutes, stirring every so often.  Remove from heat and mix in the powdered sugar until it's smooth and thick.  Quickly begin to dip the cupcakes into the icing before it gets too thick.  The icing is hot so be very careful while you do it.  Set back on the wire rack so any extra icing can drip off. 

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