Vanilla Cupcakes With Caramel Buttercream Frosting
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Caramel Buttercream Frosting
1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, softened
2 cups powdered sugar
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in about a tablespoon or two at a time of the cream and vanilla and carefully stir until smooth. Set aside until cool to the touch, about 25 minutes.
Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce to low speed and add the powdered sugar, and mix until completely blended. Turn off the mixer, and add caramel. Then turn the mixer back on and combine the caramel then increase speed to medium-high and beat until light and airy.
I decorated with melted Kraft caramels and added a chocolate malt ball candy on top of each one.
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