Vanilla Cupcakes With Caramel Sea Salt Frosting Food

VANILLA CUPCAKES WITH CARAMEL SEA SALT FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
• In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, in 2-quart heavy saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar with whisk. Heat to boiling, stirring constantly. Stir in milk. Return to boiling. Remove from heat; cool until lukewarm, about 30 minutes. Stir in 1/2 teaspoon vanilla; gradually stir in powdered sugar until spreadable (add additional milk if frosting becomes too thick). Frost cupcakes. Sprinkle with sea salt.

SALTED CARAMEL CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes.

SALTED CARAMEL CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.