SALTED ORANGE CARAMEL CUPCAKES
Eat in moderation…
1 and 1/2 cups (190 grams) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 grams) dark brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature
2 large eggs, at room temperature
1 teaspoon Orange extract
1/2 cup whole milk (do not use skim milk or 1% milk)
SALTED CARAMEL FROSTING
1/2 cup unsalted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/2 teaspoon salt
3-4 cups powdered sugar, sifted
Add an additional pinch of salt, as needed
1. Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. Set aside.
2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients Slowly stir in the milk. Do not over-mix the batter.
3. Fill each cupcake liner about 2/3 full, Bake cupcakes for 23-25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting.
While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved.
Add salt and allow to boil (bubble) for 3 full minutes (no longer or it will burn and remember to stir constantly).
Remove from heat and allow to slightly cool. With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. I used 3 cups.
Add more salt if the frosting tastes too sweet… ENJOY!
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