Cashmere Summit

beautiful + crafted + life

Triple Carmel Salted Cupcakes

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I got Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat and she’s got some amazing Carmel cupcakes, that I’ve been wanting to try for awhile, but then I came across this recipe over at Sprinkles Bakes, and I knew I HAD to try these, yes I mean HAD, I was being forced by both the little angle and devil on my shoulders.

Triple Carmel Salted Cupcakes 

What you’ll need:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp sea salt
1 stick of unsalted butter, at room temp
1 cup plus
2 tbsp packed light brown sugar
2 lg eggs, at room temp
1 tsp vanilla
1/2 cup plus
2 tbsp buttermilk

What you’ll do:
~Preheat oven to 325. Gets papers in your muffin tins.
~Combine flour, baking powder and salt; set aside.
~Cream butter and brown sugar on medium-high speed until fluffy.
~Add eggs, one at a time, beating until each is incorporated.
~Add vanilla. ~Mix and scrape down sides of bowl as needed.
~Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
~Divide batter evenly among cups, filling each about halfway full.
~Bake for about 25 minutes.
~Transfer pans to wire racks to cool for at least 10 minutes; take cupcakes out of pan and let cool completely.

 For Carmel filling: 

What you’ll need:
1/2 cup sugar
3 tbsp salted butter cubed
1/4 cup plus
1 tbsp heavy cream, at room temp

What you’ll do:
~Melt the sugar over medium high heat in a large pot.
~Whisk the sugar as it melts and cook until it becomes a deep amber color.
~Add the butter and stir it in until melted.
~Pour in the heavy cream and whisk until you get a smooth sauce.
~Remove from heat and let cool slightly.
~Cut a small round piece out of the tops of each cooled cupcake and pour in 1 tsp of caramel.
~Replace the cake piece and set cupcakes aside.

Carmel Salted Buttercream Frosting: 

What you’ll need:
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 tsp sea salt
1 1/2 cups powdered sugar

What you’ll do:
~In a saucepan, stir together granulated sugar and water.
~Bring to a boil over medium high heat.
~Cook without stirring until mixture turns a deep amber color.
~Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
~Let caramel cool for about 20 minutes, until it is just barely warm and still pourable. Don’t use if still warm, be patient my dear, be patient.
~In a mixer fitted with paddle attachment, beat butter and salt together until fluffy.
~Reduce speed to low and add powdered sugar. Mix until thoroughly combined.
~Scrape down the side of the bowl and add the caramel.
~Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
~Mixture should be ready to use without refrigeration.
~If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Carmel Candied Swirls

What you’ll need:
1 1/4 cups granulated sugar
1/4 tsp sea salt
3/4 cup water
2-4 tbsp of large-crystal sugar

What you’ll do:
~Lay out a large piece of parchment, or Silpat on your work surface and spray with cooking oil (such as canola, if using parchment).
~Fill your sink partially full of cold water.
~Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.
~Increase heat and bring syrup to a boil.
~Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir.
~When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking.
~Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. ~Move the spoon in a circular motion as the syrup falls from the spoon.
~When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar.
~Remove from paper and place atop those yummy cupcakes.




Author: Raelynn

Born in small town South Dakota, raised in Sin City Las Vegas, now living in Mile High is my adventure and I'm sharing it here, one project, one recipe, one day at a time.

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