Caramel and Sea Salt Cupcakes
Whether for special occasions or an everyday treat, these cupcakes will put a smile on your face. Don't forget to set aside a bit of caramel: it's great on toast or even by the spoonful.
- Prep: 25 min
- Cooking: 30 min
Ingredients
- Caramel
- 1/4 cup (60 mL) water
- 3/4 cup (180 mL) sugar
- 2 tbsp (30 mL) light corn syrup
- 3/4 cup (180 mL) 35 % cream heated
- 1/4 cup (60 mL) unsalted butter in cubes
- 1/2 tsp (2.5 mL) sea salt
- Cupcakes
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 tsp (7.5 mL) baking powder
- 1/4 cup (60 mL) unsalted butter at room temperature
- 1 cup (250) prepared caramel
- 3 eggs at room temperature
- 1/4 cup (60 mL) Milk
- 1 tsp (5 mL) vanilla extract
- Butter cream icing
- 1/2 cup (125 mL) unsalted butter at room temperature
- 1 3/4 cups (430 mL) icing sugar
- 1 1/2 tsp (5 mL) vanilla extract
- 1 1/2 tbsp (22 mL) Milk
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Caramel:
In a medium-sized saucepan, combine the water, sugar and corn syrup. Bring to a boil over high heat and cook for 3 to 5 minutes without stirring until the mixture becomes amber in colour. Remove from heat and pour in the heated cream in a stream while stirring with a wooden spoon until smooth; the mixture will come to a vigorous boil. Add the butter. Pour into a bowl and let cool to room temperature. Add the sea salt.Cupcakes: Preheat oven to 350 °F (180 °F). Place paper liners in a muffin pan or butter the cups.
Cupcakes:
In a bowl, combine the flour and the baking powder. Set aside. In another bowl, whisk the butter and caramel together until smooth. Add the eggs one at a time until smooth.
Incorporate the dry ingredients in 2 batches alternating with the milk and vanilla; scrape down the sides of the bowl as needed.
Divide the mixture among the cups and cook for 20 to 25 minutes. Cool.
Buttercream Icing:
Beat the butter. Gradually add the icing sugar and the rest of the ingredients until the mixture is creamy. Spread on cupcakes using a piping bag.
Just before serving, drizzle a bit of caramel over top.
Tips
The small amount of left-over caramel will be delicious on toast or poached pears or by the spoonful. It will keep in the refrigerator for 2 weeks.
Get a head start: The cupcakes will keep for 4 days in an airtight container at room temperature. In the freezer, they will stay fresh for 3 months.
The icing will keep at room temperature for 4 days and will be easier to spread if at room temperature. It will keep in the fridge for 2 weeks.
Cooking tip: To make the cupcakes extra fluffy, separate the eggs and use the yolks in the butter mixture; beat the egg whites until peaks form and then fold them in at the end.
Children can help too: Children can measure the ingredients. They can easily use a medium-sized ice cream spoon to divide the batter among the muffin liners or cups. Children shouldn't stand next to the stove while the caramel is cooking.
Nutritional information
Per serving| Energy: | 374 Calories |
| Protein: | 4 g |
| Carbohydrate: | 44 g |
| Fat: | 21 g |
| Fibre: | 0.4 g |
| Sodium: | 174 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 6 % / 65 mg |
| Selenium: | 20 % |
| Vitamin A: | 20 % |
| Folate: | 16 % |
| Vitamin D: | 13 % |
