Salted Caramel Cupcakes

I seriously cannot believe that I haven't posted a recipe since October!  This is my favorite time of the year and I should be posting recipes like a crazy woman!!  I have been baking, quite a bit actually, but just haven't seemed to find the time to sit down and write about it.  Add that to annoying internet connectivity issues as well as a problem with my camera photos not uploading, and well...you get the idea, right?  I haven't decided yet if I'm going to try to catch up with the baking I have already done or just move forward....we shall see...

ANYWAY!  SALTED CARAMEL CUPCAKES!!  Saw this recipe over at We Are Not Martha and immediately thought of my friend, Michele.  She is a fool for salted caramel, so of course I had to make these cupcakes for her.  And I'm happy to say that she loved them.  If you love that whole salty and sweet combo...yep, this is for you.

Salted Caramel Cupcakes
{source:  We are Not Martha}

Cupcakes

What you need:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp sea salt
1/2 cup unsalted butter, at room temperature
1 cup plus 2 tbsp light brown sugar, packed
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/2 cup buttermilk

What to do:
1.  Preheat the oven to 325 degrees.  Line a muffin tin with paper liners.
2.  Combine flour, baking powder, and sea salt in a medium bowl and set aside.
3.  In the bowl of a stand mixer, cream together the butter and brown sugar on medium-high until the batter
     begins to appear fluffy.
4.  Add the eggs, one at a time, until well incorporated;  add vanilla.
5.  Add the flour and buttermilk alternately, in three batches, beginning and ending with the flour mixture.
6.  Using a large scoop, fill each muffin tin with batter (about 2/3 full) and bake for 23-25 minutes.  Allow
      cupcakes to cool completely before proceeding to next step.

Salted Caramel Filling

What you need:
1/2 cup sugar
3 tbsp salted butter, cubed
1/4 cup heavy cream

What to do:
1.  In a large pot over medium-high heat, melt sugar and butter.  Gently whisk until the sugar begins to melt. *
2.  Incorporate the heavy cream.  The mixture will begin to foam immediately.
3.  Remove from the heat and allow to cool just a bit.
4.  Cut a small circle out of the top of each cupcake with a paring knife.  Fill with a tsp of caramel filling and
      re-top with the cupcake piece you cut out.

* In hindsight, I wish that I had taken a picture of what it looks like when it melts.  I have never made caramel before, so I was just winging it.  I kept asking Ryan, "does this look right?"  Just keep whisking.  When it melts, you will say, "oh yeah...that's right."  :)

Salted Caramel Buttercream Frosting

What you need:
1/4 cup sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
1/2 cup salted butter
1/2 cup unsalted butter
1/2 tsp sea salt
1 1/2-2 cups powdered sugar

What to do:
1.  In a heavy saucepan, combine sugar and water and bring to a boil.  Cook, without stirring, until it starts to turn a deep brown color.
2.  Remove from the heat and add the cream and vanilla very slowly.  Mix lightly until the mixture in smooth.  Allow the caramel to cool for about 20 minutes or so.  Keep a watch on it, though, so it doesn't get so thick that you can't pour it.
3.  In a stand mixer, beat together the butters and salt until light and fluffy.  Slow the mixer down and add 1 1/2 cups of the powdered sugar.  Beat until combined.
4.  Using a spatula, scrape down the sides of the mixer bowl and then add in the caramel.  Mix until all of the caramel is incorporated.  Add additional powdered sugar until it is the consistancy you like.
5.  Pipe frosting onto cupcakes.  I used the large french pastry tip from Bake It Pretty.