Salted Caramel Frosted Cupcakes with Salted Caramel Filling

Sweet and salty and creamy -

this is one temptation that you

might want to just eat by the spoonfulls

or even pipe it straight into your mouth!

I am not kidding!  This is divine.

Of course you would never serve something without

taste testing it, especially a new recipe

but this recipe has to come with a warning - 

once you taste test, you might keep tasting

and tasting and tasting!

Wow!  Stop now - skip the cupcakes - just indulge!!

Ok, I had to take the cupcakes to an event

so I had to keep on

going but this is unbelievable!

I have been searching for a Salted Caramel Frosting

recipe that didn't start with melted sugar (as I have

not liked working with melted sugar for a caramel sauce)

and this one by 

Sally at Sally's Baking Addiction

made me excited to try it.

I adjusted it a bit (don't we always do that)

and loved the end result.  I also used her recipe

for the semi-homemade chocolate cupcakes too

and they were great.

Salted Caramel Frosting

1 C. melted butter

2 C. dark brown sugar

2/3 C. heavy cream plus 2-4 T. additional

1/2 tsp. salt

6 C. powdered sugar

Additional coarse sea salt if desired

In a medium saucepan stir together the

melted butter, brown sugar and cream.  

Heat the mixture together over medium heat

until the sugar crystals have all melted.  Add

salt and bring to a rolling boil and boil for 3 minutes.

It should form a soft ball when dropped into a

glass of cold water.

Remove from the heat and let cool completely.

Don't be tempted to rush this step.  I let mine

cool overnight.  Mine ended up much thicker

than hers appears as I boiled it for an extra minute.

Remove about 1/2 C. caramel for filling the cupcakes.

Place the remaining caramel in a large mixer bowl

and add the 6 C. of powdered sugar.  Add 2 T. cream

and begin to mix the frosting with the whip attachment.

Add additional cream if needed until you create a soft, fluffy

frosting.

Hollow out chocolate or vanilla cupcakes and pipe

a small amount of caramel into the cupcake. 

Frost and sprinkle with additional coarse

sea salt if desired.  I piped the frosting on

with a 1M tip in a rose design.  

Enough to frost 24 cupcakes.

(I filled some with chocolate ganache too but

preferred the caramel filling.)

Click here for printable recipe.

Fabulous!

I will be posting this with

The Scoop

Foodie Friday