How to make Caramel Cupcakes and Caramel Frosting
Homemade caramel cupcakes and frosting
I have a secret passion for caramel (perhaps not so secret) and one way to ensure I get my caramel hit is with these luscious caramel cupcakes. You'll love them too, take my word for it.
Imagine a warm gooey caramel centre covered with a sweet and fluffy caramel frosting. You'll be proud to share these with your friends and family but make sure to hide a couple away for yourself.
I make cupcakes with my small granddaughter, but not caramel frosting. Caramelising sugar needs your full concentration, I don't recommend this recipe for children in the kitchen.
Picture courtesy of little blue hen
Be safe! Caramel is very, very hot. It's also very sticky.
If you're not used to making caramel, have a deep bowl of water with lots of ice in it nearby. If some caramel splashes on your hand, plunge it right into the ice water immediately..
Online Cooking Unit Conversion
- 3 1/2 cups sifted plain flour (all-purpose flour)
- 2 teaspoons baking powder
- 225 g softened butter (1 cup or 2-sticks butter)
- 2 cups sugar
- 6 large eggs - at room temperature
- 1 cup milk - at room temperature
- 1 teaspoon vanilla extract
- 1 Bag of caramels
- Start by preheating the oven to 325 degrees F. Add cupcake liners to your cupcake pan.
- To make the batter, sift the flour with the baking powder together in a medium mixing bowl and set aside.
- In a large mixing bowl, cream the butter until fluffy, then gradually add the sugar, beating until creamy.
- Add the eggs, one at a time, and beat in thoroughly.
- Add the flour mixture alternately with the milk, beginning and ending with the dry ingredients.
- Stir well after each addition, but do not overmix.
- Stir in the vanilla extract.
- Turn the batter into the prepared pans.
- Place one caramel on top of each cupcake before baking.
- Bake until the tops of the cupcakes are lightly, browned, about 20 minutes.
- Let the cupcakes cool completely before frosting.
How to Make Caramel Frosting
- 2 1/2 cups sugar
- 3/4 cup milk
- 110 g butter - 1/2 cup or 1-stick butter
- 1 teaspoon vanilla extract
- Icing sugar
- Place 1/2 cup of the sugar in a heavy or cast iron skillet set over medium-high heat and cook, stirring constantly, until caramelised.
- In a large saucepan, combine the remaining 2 cups of sugar with the milk and bring to a boil.
- Add the caramelised sugar to the boiling milk mixture and cook, stirring constantly, to a soft-ball stage when added to cold water or to between 234 to 240 degrees F on a candy thermometer.
- Remove saucepan from the heat, add the butter and vanilla, and beat at high speed until thick enough to hold to the cake when spread.
- If the frosting gets too thick, beat in a few drops of hot water. If it gets too thin, beat in a little powdered sugar.
- Now frost the cupcakes and serve!
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Making Caramel Cupcakes Video
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