Salted caramel cupcakes | Easy and efficient ways

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As a home baker…

I have not really yet mastered making perfect Pinterest-worthy cupcakes, but everything I have made has turned out to be delicious, mouthwatering, and satisfying. To be honest, I have flopped twice while baking cake but never failed to make cupcakes. I am an Indian, specifically a South Indian, and this cupcake was a personal achievement for me because, as a home baker, after two modifications, I finally cracked a recipe that even a non-expert baker could follow. So my baking is effortless, making it easier for Indians to relate. My goal is to make baking easy and stress-free by not worrying about the appearance of the treats I am attempting to create. If nothing goes well, i can still call it a deconstructed dish as long as the taste is perfect.

Did you know?…

The best part of the salted caramel cupcake is to sprinkle teeny-tiny amounts of sea salt here and there. White chocolate sprinkles and grated milk chocolate are ideal additions to this cupcake.

Salted caramel can be used in a variety of ways, including cakes, donuts, ice cream, spring rolls, and chocolate. If nothing else, simply store the sauce in an airtight container and spread it on a simple bread or croissant.

I make a simple yet cool version of salted caramel cupcakes. Most days, I bake small cupcakes so that my daughter can consume them in moderation. So the cupcake I showed her was actually a finger-sized cupcake. Assembling them can be a bit task but make sure u let the cupcakes cool down fully before proceeding with buttercream frosting.

Let me explain the recipe without further elaboration:

Cupcake recipe

1. Preheat the oven to 180 degrees Celsius. line the cupcake tray with cupcake liners.
2. In a large mixing bowl, combine the sugar, brown sugar, softened butter, and vanilla extract. Using a handheld electric mixer or a stand mixer set on medium speed, cream the butter and sugar mixture until it becomes light and fluffy and all the ingredients are well combined. maintain a medium pace while you beat.
3. Add eggs one at a time and keep beating.
4. In another bowl, add the flour, baking powder, and salt. mix well and set aside.
5. To the butter, sugar, and egg mixture, alternately add the dry ingredients and the 1/2 cup of milk, starting and ending with the dry ingredients. After adding anything, mix just until combined; you do not want to overmix; you just want everything to be well incorporated.
6. Fill each paper liner ¾ full of batter, then divide evenly among them. A toothpick inserted in the center should come out clean after 22 to 25 minutes of baking, or until the tops of the cupcakes are starting to turn golden brown.
7. As the frosting is being made, take the cupcakes out of the cupcake tray and allow them to cool fully on a wire rack. It is essential to have a wire rack to ensure that it cools evenly from all angles and to stop sweating at the bottom.

Salted caramel Buttercream frosting recipe

1. In a large mixing bowl or the bowl of a stand mixer, beat butter an sugar together on medium-high speed till it’s smooth and creamy.
2. Add 1-2 tablespoons of caramel to the butter and sugar, and beat again until well combined.

Salted caramel sauce recipe

1. In a medium-heavy-duty saucepan (do not use nonstick), cook the granulated sugar over medium heat, stirring constantly with a wooden spoon or high-heat-resistant rubber spatula. As you mix, the sugar will begin to form clumps and eventually melt into a thick, honey-colored liquid. Make sure you do not burn it.
2. As soon as the sugar has melted completely, add the butter and mix until it has melted and blended. When you add the butter, the caramel will bubble up quickly, so proceed with caution. If you see the butter starting to separate or the sugar starting to clump together, take it off the heat and whisk really hard to incorporate it all again. Return to heat when it’s combined again
3. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Because heavy cream is colder than hot caramel, it will quickly bubble when combined.
4. Once all of the heavy cream has been added, stop stirring and let it boil for 1 minute. It will rise in the pan as it boils.
5. After turning off the heat, whisk in the salt. At this stage, the caramel will be a thin liquid. Before using, let it cool down a little. When caramel cools, it gets thicker.
6. Refrigerate for up to a month in an airtight container. Refrigeration solidifies caramel. To achieve the appropriate consistency, reheat in the stove or microwave.