Yield 8 Cupcakes
INGREDIENTS
Cupcakes
- 2 1/2 cups sifted all-purpose bleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter , softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 cups firmly packed brown sugar
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter
INSTRUCTIONS
1. To make cupcakes, preheat oven to 350°. Line muffin pans with 16 to 18 baking cups. Sift flour, baking powder, baking soda, and salt together in a large bowl.
2. In a separate bowl, beat butter with electric mixer until creamy, about 30 seconds. Add sugar, 1/2 cup at a time, and beat until mixture is fluffy and has lightened in color, about 2 minutes. Add eggs, 1 at a time, and vanilla, beating for 15 seconds after each addition.
3. Add flour mixture to butter mixture in thirds, alternating with 2 additions of buttermilk (1/4 cup each). Beat batter with a rubber spatula just 2 to 3 strokes after each addition. Fill cups to 3/4 of an inch from top. Bake until a toothpick comes out clean, 20 to 24 minutes. Cool before icing.
4. To make icing, combine sugar, salt, and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally.
5. Continue to boil until 1/4 teaspoon of syrup forms a soft ball when dropped into a bowl of ice water, or until a candy thermometer reaches 232°. Remove pan from heat and stir in butter until melted.
6. Allow caramel to cool until lukewarm. With electric mixer on high speed, beat until smooth and lighter in color, about 4 minutes. Spread on cupcakes.
Copyright from http://www.oprah.com/recipe/food/recipesdesserts/food_200803_caramel
1. To make cupcakes, preheat oven to 350°. Line muffin pans with 16 to 18 baking cups. Sift flour, baking powder, baking soda, and salt together in a large bowl.
2. In a separate bowl, beat butter with electric mixer until creamy, about 30 seconds. Add sugar, 1/2 cup at a time, and beat until mixture is fluffy and has lightened in color, about 2 minutes. Add eggs, 1 at a time, and vanilla, beating for 15 seconds after each addition.
3. Add flour mixture to butter mixture in thirds, alternating with 2 additions of buttermilk (1/4 cup each). Beat batter with a rubber spatula just 2 to 3 strokes after each addition. Fill cups to 3/4 of an inch from top. Bake until a toothpick comes out clean, 20 to 24 minutes. Cool before icing.
4. To make icing, combine sugar, salt, and milk in a saucepan and bring to a boil over medium-high heat, stirring occasionally.
5. Continue to boil until 1/4 teaspoon of syrup forms a soft ball when dropped into a bowl of ice water, or until a candy thermometer reaches 232°. Remove pan from heat and stir in butter until melted.
6. Allow caramel to cool until lukewarm. With electric mixer on high speed, beat until smooth and lighter in color, about 4 minutes. Spread on cupcakes.
Copyright from http://www.oprah.com/recipe/food/recipesdesserts/food_200803_caramel
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