Salted Caramel Cupcake

Name: Salted Caramel Cupcake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 2 teaspoons baking soda; 226 milliliters caramel sauce; 24 servings Caramel sauce; 24 servings Chopped cashews; 113 grams cream cheese, cubed and chilled; 2 eggs; 250 grams all-purpose flour; 400 grams granulated sugar; 360 grams powdered sugar; 1 teaspoons salt; 227 grams cup salted butter, melted; 24 servings Course sea salt; 153 milliliters sour cream; 340 grams 1/2 cups unsalted butter, cubed and chilled; 1 whole vanilla bean, split; 24 servings Fondant elephant; 24 servings Fondant elephant

Salted Caramel Cupcake might be just the dessert you are searching for. This lacto ovo vegetarian recipe serves 24. One serving contains 637 calories, 8g of protein, and 36g of fat. A couple people really liked this American dish. If you have course sea salt, caramel sauce, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes. If you like this recipe, take a look at these similar recipes: Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing, Caramel Cashew Cupcake, and Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze.

Instructions

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).

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

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.

Ingredients you will need

Vanilla Bean

Baking Soda

Sour Cream

Egg

Salt

Equipment you will use

Blender

Add the vanilla and granulated sugar to the egg mixture.

Ingredients you will need

Granulated Sugar

Vanilla

Egg

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.

Ingredients you will need

Butter

All Purpose Flour

Water

Equipment you will use

Blender

Bowl

Fill the cupcake liners two-thirds full with the batter.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

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.

Ingredients you will need

Cupcakes

Frosting

Caramel

Equipment you will use

Oven

Garnish if desired.

Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes.

Ingredients you will need

Butter

Equipment you will use

Blender

Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time.

Ingredients you will need

Powdered Sugar

Cream Cheese

Mix until fully incorporated.

Add the caramel sauce to the buttercream mixture.

Ingredients you will need

Caramel Sauce

Equipment

Ingredients

Servings:

2teaspoons

baking soda 226milliliters

caramel sauce 24servings

Caramel sauce 24servings

Chopped cashews 113grams

cream cheese, cubed and chilled 2

eggs 250grams

all-purpose flour 400grams

granulated sugar 360grams

powdered sugar 1teaspoons

salt 227grams

cup salted butter, melted 24servings

Course sea salt 153milliliters

sour cream 340grams

1/2 cups unsalted butter, cubed and chilled 1

whole vanilla bean, split 24servings

Fondant elephant 24servings

Fondant elephant

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Louis Roederer Cristal Brut with a 4.6 out of 5 star rating seems like a good match. It costs about 299 dollars per bottle.

Louis Roederer Cristal Brut

Cristal, the jewel and tête de cuvée of Champagne Louis Roederer, was created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity. Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.