RECIPE: Sea Salt Caramel Cupcakes

If you attended Edison's 3rd birthday party, you know how heavenly these cupcakes tasted. I heard comments like "That was the best cupcake I have ever had. It was also the best cupcake my shirt ever had.," "those were AMAZING," and "recipe please," so here you are... the recipe! They take some time to make if you are like me and make the caramel from scratch and dip the caramels in chocolate, etc. but it's totally worth it.

NOTE: If you make these and your cake forms a valley in the middle, put some caramel in it as a filling. SO AWESOME!

Salted Caramel Cupcakes with Caramel Drizzle Buttercream

These striking cupcakes feature an intriguing interplay of sweet and salty flavors. For an extra special touch, dip the bottoms of the caramel candies that will be used as garnishes into a melted chocolate and let the chocolate cool before topping the cupcake.

Cupcake Ingredients

1 1/4 cups all-purpose flour

3/4 tsp baking powder

1/4 salt

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 tsp vanilla extract

1/2 cup whole milk

Cupcake Instructions

Position a rack in the middle of the oven and preheat to 350. Line a standard 12-cup muffin pan with paper or foil liners

In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each cupcake with a caramel candy, sprinkle with a pinch of sea salt, and serve.

Caramel Swirl Buttercream Frosting Ingredients

To make this buttercream, you first make caramel drizzle and that will be added to the buttercream

Caramel Drizzle Ingredients

1 1/2 cups sugar

1 1/4 cups heavy cream

Pinch salt

Caramel Drizzle Instructions

In a heavy-bottomed, high-sided saucepan, cook the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Stirring with a clean wooden spoon, continue to cook until the sugar is melted and turned golden amber, about 3 minutes longer.

Carefully pour the cream down the side of the pan in a slow, steady stream (it will bubble and spatter), stirring constantly until completely smooth. Stir in the salt. Pour the caramel into a small heatproof bowl and let cool completely before using. (The caramel can be stored in an airtight container in the refrigerator for up to 1 week; bring to room temperature before using.)

Makes about 2 1/2 cups

Caramel Swirl Buttercream Frosting Ingredients

3 large egg whites, at room temperature

3/4 cup sugar

Pinch salt

1 cup unsalted butter, cut into 16 pieces, at room temperature

Caramel Drizzle

Caramel Swirl Buttercream Frosting Instructions

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 F on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks (the mixture should not look dry), about 6 minutes.

With the mixer on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the caramel drizzle and beat until combined, scraping down the sides of the bowl as needed. Use right away.

NOTE: Photo and cupcake recipe are taken from the cookbook, Cupcakes by Shelly Kaldunski