We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.


Friday, April 15, 2011

Salted Caramel Cupcakes

(print this recipe)
1 1/4 cup all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 cup firmly packed dark brown sugar (no subs, it has to be DARK brown)
1/2 cup sugar
1/2 cup butter, softened
2 large eggs, room temperature
1 tsp. vanilla
1/2 cup milk

Preheat oven to 350.  Line muffin tins with 18 - 24 cupcake liners.
In a bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, combine sugars and butter and beat on medium-high speed for 2-3 minutes.  Add eggs and vanilla and beat until combined.  Add flour mixture in 3 additions, alternating with the milk and beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling about 2/3 full.  Bake 20-22  minutes or until toothpick inserted into a cupcake comes out clean.  Try, try, TRY not to overbake.  Allow cupcakes to cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack and allow to cool completely.

Frost with Perfect Cupcake Frosting mixed with caramel sauce or Buttermilk Syrup.

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