Caramel Cupcakes
Cameron graduated from preschool this past Friday, and he and his classmates wore these miniature cap and gowns, and they sang songs, and one of the the songs was in sign language, and one of the lyrics was “I love mommy”, and Cameron stared directly at me while he sang and signed to this song, and my heart burst with sparkles of love, so then I went and ate a bunch of these caramel cupcakes I had made for his graduation party and pondered the fact that I’ve become a person who gets overly emotional at a preschool graduation.
Right, okay, so this is a sweet, delicious treat! The cake is a butter cake with a hint of caramel flavor, thanks to the caramel syrup. The frosting is decadent. Not only does it have a rich, caramel flavor, but it is made with browned butter, so there is depth to the flavor and a slight nutty taste. Unfortunately, this creamy frosting is studded with bits of the browned butter because I burnt the brown butter. On the bright side, I think it looks quite nice, and it still tasted so very good.
This recipe is from my new favorite magazine, Sift. The cake is fairly easy to make. You begin by making a batch of caramel syrup. They’ll be enough for both the cake and frosting. Then you mix some of the caramel syrup with sour cream, and vanilla extract. In another bowl, mix all of the dry ingredients together with the softened butter until it resembles sand. Then mix everything together. Finally, mix in the eggs and then spoon it out. My post on how to make caramel sauce will help give you an idea on how to make the caramel syrup.
Caramel syrup
Caramel syrup mixed into sour cream and vanilla
Dry ingredients mixed with butter
Once eggs are added then spoon it out
To make the frosting, brown the butter in a saucepan. Mix with the cooled syrup, vanilla extract, salt, and powdered sugar. Add the heavy cream a little at a time until you’ve the consistency you desire.
- 1 1/2 cups (297 g) Sugar
- 1/3 cup Water
- 3/4 cup additional Water
- 1 1/4 cups (248 g) Sugar
- 3 cups (250 g) All-Purpose Flour
- 2 1/2 tsp. Baking Powder
- 1 tsp. Salt
- 3/4 cup (1 1/2 sticks or 168 g) Unsalted Butter, softened
- 1 cup (225 g) Sour Cream
- 4 Large Eggs
- 1/2 cup Caramel Syrup
- 1 tsp. Vanilla Extract
- 3/4 cup (1 1/2 sticks or 168 g) Unsalted Butter
- 1/4 cup Caramel Syrup
- 2 tsp. Vanilla Extract
- 1/8 tsp. Salt
- 4 cups (1 lb or 453 g) Powdered Sugar, sifted
- 1/4 cup Heavy Cream
- In a small, heavy saucepan, combine the sugar with 1/2 cup water. Cook over medium heat without stirring.
- Eventually the sugar will melt, the water will boil away, and the syrup will begin to darken, around 320 degrees F.
- The sugar will turn a medium-amber color at 325 degrees F. At this time, remove the pan from the heat and very slowly pour in 1 cup of water. The caramel will bubble up, so be careful.
- Once you’ve poured all of the water in, return the pan to low heat and stir until the sugar melts and the liquid is smooth.
- Remove from the heat and cool at room temperature.
- Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners, or grease and line two 9-inch round cake pans with parchment.
- Using a standing mixer with a whisk attachment, mix together the flour, sugar, baking powder, and salt. Switch to a paddle attachment, and add the butter. Beat at low speed until the mixture looks sandy.
- In a medium-sized bowl, combine the caramel syrup, vanilla, and sour cream.
- Add the caramel mixture to the butter mixture all at once and mix until fully incorporated.
- Scrape the sides and bottom of the mixing bowl, then beat in the eggs, one at a time.
- Scrape the bowl again, and beat for 1 minute more. Pour the batter into the cupcake liners, or divide it between the two cake pans.
- Bake for about 20 minutes for cupcakes, or 25 to 27 minutes for cakes. The cake is ready if a toothpick comes out clean once it has been inserted.
- Remove from the oven and cool the cakes in their pans on a rack.
- Place the butter in a medium-sized saucepan. Melt over medium-low heat. Cook until the butter foams. Eventually the solids will begin to darken and the butter will begin to smell nutty. Once this happens, remove it from the heat and pour it into a clean standing mixer bowl. Let the butter cool to room temperature.
- Once cooled, add the caramel syrup, vanilla, and salt. Add the powdered sugar and mix. The mixture will get lumpy. Adding the heavy cream a tablespoon at a time will smooth out the frosting. If the frosting is a little stiff for spreading then add more cream. If the frosting is too drippy for spreading then add more powdered sugar.
- Frost when the cupcakes or cakes have cooled.
- Candy thermometer
- Standing or hand held mixer
- Saucepan
- Cupcake tin with liners or two 9-inch round cake pans
