Salted Caramel Cupcakes:
Makes 15 cupcakes
1 1/2 cups all-purpose flour
Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.
Cream butter and brown sugar on medium-high speed until pale 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 lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
Chocolate Bourbon Buttercream:
Makes about 4 1/2 cups
8 oz. unsweetened chocolate, chopped
6 cups confectioners' sugar
16 Tbsp. (2 sticks) unsalted butter
6 Tbsp. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
2 tsp. good-quality bourbon whiskey
Melt the chocolate and cool to room temperature.
With an electric mixer, combine the confectioners' sugar, butter, milk, vanilla and salt, and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and bourbon, and beat until combined, then increase the speed to medium and beat for 1 minute more.
If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.
Buttercream adapted from Williams-Sonoma
Candied Salted Caramel Rounds:
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. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes.
Salted Caramel Cupcakes and Candied Salted Caramel Rounds adapted from Sprinkle Bakes
Printed from www.TheComfortofCooking.com