Day 337 – Salted Caramel Cupcakes

Sure.  Caramel may be a bit more fall or winter flavor.  But, I couldn’t let this final month go by without another caramel cupcake.  It’s just SO GOOD!  Salted Triple Caramel Cupcakes (recipe below from Sally’s Baking Addiction).

    

The cupcakes are light and chewy and oily. They have a fairly strong, sweet caramel flavor. Stronger than other caramel cupcakes I’ve tasted. But not dark or bitter.

The frosting is very, very thick. I added a fair amount of cream just to get it all mixed together. It has a sugary, sweet caramel flavor. Dark and smooth, but very sugary at the same time.

    

These cupcakes are very caramely! If you’re a caramel fan, you’ll really enjoy these. They’re dark, but not bitter. Pretty sweet. Simple and yummy.

Scoring Sheet:

• Cupcake Taste: 3.5

• Frosting Taste: 4

• Overall Taste: 4

• Appearance: 3.5
• Ease of Making: 4
• TOTAL: 19

RECIPE

Salted Triple Caramel Cupcakes (recipe from Sally’s Baking Addiction)

Caramel Cupcakes:

• 1 and 1/2 cups (190g) all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (200g) dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 2 large eggs, must be at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk

Thick Salted Caramel Frosting:

• 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
• 1 cup (200 grams) dark brown sugar
• 1/3 cup (80 ml) heavy cream
• 1/2 teaspoon salt
• 2-3 cups (240-360 grams) powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

For directions visit Sally’s Baking Addiction.

*Tomorrow: 4th of July Cupcakes*