Brown Sugar Cupcakes with Salted Caramel Buttercream
Cake adapted from: Sprinkle Bakes (Awesome book!)
Makes 15 cupcakes
For the brown sugar cupcakes:
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt (we used fleur de sel!)
1 stick unsalted butter at room temperature
1 cup + 2 tablespoons packed light brown sugar
2 eggs at room temperature
1 teaspoon vanilla
1/2 cup + 2 tablespoons buttermilk at room temperature
Preheat your oven to 325F.
Mix together your flour, baking powder and salt – set aside. In another bowl, cream your brown sugar with your butter until light and fluffy. Add in your eggs one and a time and then finally your vanilla. Add your flour mixture slowly, alternating with your buttermilk until everything is incorporated.
Fill your cupcake tin with your liner of choice! Fill them halfway with this deliciousness and bake for 25 minutes. Wait until they are cooled and then carve out little cones from the top of the cupcake and wait until you are ready to fill them with your caramel. We’ll do that next!
Salted Caramel Filling
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup + 1 tablespoon heavy cream at room temperature
Alternatively, you an put a caramel candy into your warm cupcakes and they will melt inside and this step can be skipped!
Melt the sugar over medium high heat and whisk the sugar as it melts. Cook until it’s a deep amber color but keep a very close eye on the sugar. It goes from deep amber to burnt within seconds.
Add the butter and stir it in until melted. Pour in your heavy cream and whisk until it’s a smooth sauce and then cool.
Now you’re ready to fill your cupcakes! You can put in as much or as little as you want but we did about a teaspoon per cupcake.
Salted Caramel Buttercream
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
2 sticks butter, softened
1/2 teaspoon sea salt
1 1/2 cups confectioner’s sugar
Time to make more caramel! Bring your sugar and water to a slight boil over medium-high heat. This time though, do NOT mix. If you must mix, swirl the pan gently. Wait patiently until you are at that deep amber stage and then go go go! add the cream and vanilla extract and remove from heat. Mix until smooth and let cool until at room temperature. Please sample the caramel, it is delicious
Meanwhile, prepare your buttercream base by creaming together your butter and sugar until nice and fluffy! Add in your salt then once your caramel is cool just mix it into the buttercream and watch as threads of caramel swirl through and disappear into yumminess.
Salted Caramel Halos (optional)
1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cups cold water
2-4 tablespoons sanding sugar
Here we go again! But first some prep work. Lay out some parchment paper and spray down with some oil. Fill your kitchen sink partway with ice water.
Bring your sugar, water, and salt to a slight boil over medium-high heat and wait for it to turn just amber brown. This will take longer than the other sugar preparations since there is just more water and sugar. Once you are at that stage, plunge your pan into ice cold water to stop the cooking process and use spoons to swirl whatever patterns you wish onto prepared sheets of parchment paper. While still warm, sprinkle your sanding sugar all over your halos to get that gorgeous sugary effect.