Double Caramel Butter Cupcakes
makes 24 cupcakes
Box of butter cake mix
Salted Caramel Filling
from Martha Stewart Cupcakes
2 ½ C. sugar
⅔ C. water
1 T. light corn syrup
¾ . heavy cream
2 ½ tsp. sea salt
2 C. brown sugar
1 C. butter (2 sticks of butter)
½ C. cream
4 C. confectioners’ sugar
2 tsp. vanilla
Fix butter cake per directions on box.
Fill prepared cupcake tins with batter ⅔ full in either greased or lined cups.
Remove cupcakes from oven when done.
Let cool on wire racks.
Make a hole in top of each cupcake to fill with caramel.
(I like to use a large icing tip to cut a hole, using large round end push into middle of cupcake abut ½” deep and pull out, removing middle of cupcake!)
Prepare salted caramel filling:
In a large, heavy saucepan heat sugar, water, and corn syrup over high, stirring occasionally until syrup is clear.
Stop stirring and attach candy thermometer.
Cook until syrup comes to a boil.
Boil, gently swirling pan occasionally until mixture is caramelized and just reaches 360 degrees F.
Remove from heat and very SLOWLY and CAUTIOUSLY pour in cream. NOTE THE MIXTURE WILL SPLATTER AND POP (LIKE GREASE) and it is extremely hot and could burn, so pour in cream very slowly.
Stir with a wooden spoon until smooth. Stir in a dash of sea salt.
Spoon into prepared cupcake holes.
If caramel hardens gently reheat until pourable.
Prepare caramel frosting:
In small to medium saucepan mix brown sugar, butter, and cream. Bring to a boil,stirring constantly.
When reaches boil remove from heat and cool to lukewarm.
Place mixture in stand mixing bowl and add vanilla. Add confectioners’ sugar ¼ C. at a time beating on low until smooth and spreading consistency. Then beat on medium until completely smooth.
Frost prepared cupcakes.