Caramel Cupcakes

Adapted from: Annie’s Eats

Yields: 12 cupcakes

Cupcakes:

1 ¼ cups sugar, divided

⅓ cup boiling water

1 ½ cups flour

½ tbsp. baking powder

¼ tsp. salt

6 tbsp. butter, room temperature

1 egg

½ tsp. vanilla extract

⅓ cup milk

Frosting:

3 egg whites, room temperature

¾ cup sugar

Pinch of salt

16 tbsp. butter, room temperature cut into 16 pieces

½ cup caramel sauce

For the cupcakes, preheat the oven to 350 degrees. Line one cupcake pan with liners. In a small saucepan, spread ½ cup sugar on the bottom of the pan over medium heat. Cook, stirring infrequently, until the sugar melts and turns a deep amber color. Add the boiling water and stir quickly. Return the pan to the heat and stir until the sugar melts completely. Set aside to cool.

In a small bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, combine the remaining ¾ cup sugar and butter. Cream together. Add the egg and vanilla and mix well. Stir in the caramel you just made. Alternately add the flour mixture and milk stirring well to combine.

Spoon into cupcake liners and bake for 18-20 minutes. Let cool.

For the frosting, combine the egg whites and sugar in a heatproof bowl over a pot of simmering water. Heat the mixture (whisking frequently) until the sugar is completely dissolved and is warm. Transfer the mixture to a mixing bowl with a whisk attachment. Beat on medium-high speed until the mixture holds stiff peaks. Reduce the speed to medium-low, add the salt, and begin adding the butter one piece at a time. Once the frosting is thick and smooth, stir in ½ cup caramel sauce.

Pipe frosting on the cupcakes and enjoy!

Printed from SweetLessons.blogspot.com