Wilton Salted Caramel CupcakesBack to category
Wilton Salted Caramel Cupcakes
It's salty, it's sweet, it's a decadent treat! Salted caramel cupcakes are made for those moments when you can't make up your mind about your next cravable snack!
Whip up a batch, then snap a pic and share it: #ACMooreInspired.
- Time:several hours
1Salted Caramel Cupcakes:
Step A: Preheat oven to 350ºF. Prepare 24 cavity muffin pan with baking cups.
Step B: In large bowl, stir together 3 cups sifted cake flour, 2-1/2 teaspoons baking powder and 1/2 teaspoon salt.
Step C: In large bowl, beat 2/3 cup softened butter and 1-3/4 cups granulated sugar with electric mixer until light and fluffy. Add two eggs, one at a time, mixing well after each.
Step D: Mix in 1-1/2 teaspoons vanilla extract. Alternately add dry ingredients with 1-1/4 cups milk, scraping bottom and sides of bowl as needed. Fill baking cups halfway with batter.
Step E: Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Remove from oven and place pan on cooling grid. Immediately poke cupcakes with fork; spoon 1 teaspoon caramel topping onto each cupcake; reserve remaining topping.
Step F: Cool 5 minutes in pan on cooling grid. Remove from pan; cool completely on grid. Note: project time does not include baking and cooling time.
2Caramel Buttercream Icing:
Step A: In large bowl, beat 1/2 cup solid vegetable shortening and 1 stick softened butter with electric mixer until creamy. Add 2/3 cup caramel topping and 1 teaspoon vanilla extract. Gradually add 4 cups sifted confectioners' sugar, one cup at a time; beat until light and fluffy.
Step B: Spread icing onto cooled cupcakes. Drizzle with remaining caramel topping; sprinkle with sea salt.
Makes about 24 cupcakes.