Like caramel? Like white chocolate? Like buttercream? Like CUPCAKES? Then this is the recipe for you. Caramel cupcakes with white chocolate buttercream frosting are the bomb. They're exploding with flavor and they're fancy enough to impress your friends but yummy enough that your kids will approve. Check it out.
Caramel Cupcakes With White Chocolate Buttercream Frosting via Ryan's Baking Blog
Makes about 15 cupcakes.
Ingredients and directions for the caramel cupcakes:
1/3 cup Caramel Syrup (see recipe below)
2 cups all-purpose flour
1/2 teaspoon baking powder
10 tablespoons unsalted butter at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon kosher salt
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup whole milk, at room temperature
The first thing is to make sure all your ingredients are room temperature.
Prepare the Caramel Syrup (recipe below) first.
Preheat oven to 350°F and line two cupcake pans, if you fill liners to the top you only need one pan.
Sift together flour and baking powder, set aside.
Cream together butter, sugar, and salt until fluffy. Slowly add in room temperature Caramel Syrup until fully incorporated. Beat in eggs, one at a time, and then add vanilla.
Add one-third of your flour mixture, half of the milk, half of the remaining flour, the rest of the milk, and the rest of the flour. Mixing after each addition. Mix the last bit by hand with a rubber spatula.
Spoon into cupcake liners, a little more than 3/4th full, mine didn’t rise very much at all. Bake for about 15-20 minutes (mine were done at 17 minutes).
Ingredients and directions for Caramel Syrup:
1/2 cup water
2 cups sugar
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool on a spoon before touching it.)
Ingredients and directions for White Chocolate Buttercream frosting:
2 ounces white chocolate
1 stick unsalted butter, room temperature
2 1/2 cups powdered sugar
2 tablespoons milk
1 1/2 teaspoons vanilla
Melt white chocolate and allow to cool to room temperature.
Cream chocolate and butter together. Add in powdered sugar 1/2 cup at a time with 1/2 tablespoon milk each time. After fully mixed in, add vanilla.
Frost cupcakes and enjoy!
Photo via tawest64/Flickr