Triple Salted Caramel Cupcakes Recipes

SALTED CARAMEL CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.

TRIPLE SALTED CARAMEL CUPCAKES

Steps:

• Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
• Combine flour, baking powder and salt; set aside.
• Cream butter and brown sugar until pale and fluffy.
• Add eggs, one at a time, beating until each is incorporated.
• Add vanilla.
• Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
• Divide batter evenly among lined cups, filling each about halfway full.
• Bake for about 25 minutes or until cakes test done.
• When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
• Once cool, make the the filling and cut a small round out of each cupcake.
• Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
• Frosting: 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.
• In a mixer fitted with paddle attachment, beat butter and salt together until lightened and 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.
• Top caramel-filled cupcakes with frosting.

SKY-HIGH SALTED CARAMEL CHOCOLATE CUPCAKES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box; cool completely on cooling rack, about 30 minutes.
• Meanwhile, in medium bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined. Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each cupcake with 1 tablespoon filling.
• To make Salted Caramel Buttercream: In large bowl, beat butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk until smooth and spreadable.
• In small bowl, mix chopped pecans and crushed pretzels. Place buttercream in large decorating bag fitted with large open star tip. Frost 1 cupcake at a time with buttercream, then roll immediately in pecan mixture. Repeat with remaining cupcakes, frosting and rolling in pecan mixture.
• Drizzle cupcakes with caramel topping. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.