Daily Dose: Caramel Cupcakes

I'll be honest, I was nervous about this recipe.  My attempts at making cakes from scratch have always been less than successful (from eggy, to dense, to dry - my cakes weren't exactly crowd pleasers).   But I decided to shun my usual box-mix and give this recipe a shot, and I'm really glad I did!  These cupcakes are delicious and a nice change from the usual chocolate or vanilla cupcake.  Enjoy!

Cupcakes
(Recipe from Amy at PlayingHouseBlog)

Ingredients:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1/2 tsp vanilla extract
3/4 cup milk

Directions:
Preheat oven to 325 degrees. Grease a 24-cup mini-muffin pan or insert paper liners.

In a medium bowl, whisk the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, cream together the sugars and butter. Add the eggs and vanilla until combined.

Alternate the flour mixture with the milk until you get a smooth batter.

Spoon into the mini-muffin pan, each about 2/3 full.

Bake for 18-20 minutes, or until a testter comes out clean. Cool completely before frosting.

Caramel Frosting
I've tried a few different caramel recipes, and this is as close to "fool-proof" as I've gotten.  The sauce stays nice and smooth, perfect for drizzling over ice cream or pies - mmmmm. 

For the caramel: 
(Adapted from Epicurious)

3/4 cup sugar

1/2 cup water

1/4 cup light corn syrup

3/4 cup whipping cream

2 tablespoons butter

1 teaspoon vanilla

Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. 

Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth.  Add butter and vanilla. 

For the frosting:
(Recipe from Amy at PlayingHouseBlog)

1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup caramel (see above)

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream, salt, and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the caramel, a few tablespoons at a time, and beat to incorporate.

Frost cooled cupcakes using a knife or a pastry bag and tip.