by Jennifer Hemmick
It’s my birthday and I’ll bake if I want to!
Last weekend was my birthday and birthdays with my husband’s family are not birthdays without ice cream cake. Call me crazy, but ice cream cake is not my favorite; I’m a frosting and cake kinda gal (the thicker the frosting, the happier I am) and I decided that this year, I was going to bake myself some cupcakes.
A couple of months ago, my coworker mentioned she was going to make some salted caramel cupcakes that she found on Pinterest for her sweetie’s birthday. When the day came, she posted about them on Facebook and I was so jealous I wasn’t a part of the festivities. Knowing how sweet Ms. A is, I should’ve guessed she would save some to share
with her wonderful coworkers.
As soon as I tasted it, I was in heaven. The combination of salty and sweet was amazing and I was so sad when I ate that last bite that I vowed to find an excuse to make them ASAP. What better excuse than my very own birthday?
Ms. A shared the original recipe with me, but told me she used yellow boxed cake mix instead of the written one. Hers were so good, that when I went to the store to stock up on baking supplies, I decided to just get the box. In my excitement, I ended up getting Sugar-free yellow cake mix and while looking up reviews on Amazon I found out that “excess consumption may cause a laxative effect.” I’m sorry, but diarrhea and birthdays don’t mix well in my opinion, so I ended up following the original recipe.
In full disclosure, these are time-consuming and use A LOT of sugar, but trust me, they are definitely worth it! You will also end up with a lot of leftover caramel and frosting, which, in the original poster’s opinion, “only matters if you’re an alien.” For an added treat Ms. A topped the cupcakes with a chocolate-covered pretzel, which I forgot to buy, but they were good
• 12 Tbsp butter
• 1 1/2 cups packed dark brown sugar
• 3/4 cup light brown sugar
• 3/4 cup whole milk
• 1 3/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 12 Tbsp butter, room temperature
• 1 1/2 cups granulated sugar
• 3 eggs
• 2 tsp vanilla
• 3/4 cup whole milk
• 3/4 cup reserved caramel sauce
• 3 cups powdered sugar
• 4 Tbsp butter, room temperature
• 2 Tbsp milk
• Sea Salt for topping
1. In a large saucepan over medium heat, melt butter and light and dark brown sugars, and milk together. Bring to a boil.
2. Let mixture boil for 3 minutes. Remove from heat and let cool.
3. Preheat oven to 350°
4. Line muffin tin with cupcake liners.
5. In a separate bowl combine flour, baking powder and salt. Whisk together.
6. In mixing bowl, beat butter and sugar over medium speed for 3 minutes. Add eggs and vanilla and continue beating
until combined, scraping the sides of the bowl when necessary.
7. Add the flour and the milk, beating on low speed until ingredients are just combined.
8. Fill each liner about 3/4 full, about 1/4 cup batter.
9. Bake approx 20 minutes until centers are set.
10. Transfer to wire rack and let cool for 10 minutes.
11. While cupcakes are cooling make your frosting. Combine butter, powdered sugar 3/4 cup prepared (and cooled) caramel sauce and milk in a mixing bowl. Beat ingredients together about 2 minutes until creamy. (Mine came out really thin, but it hardened once on the cupcakes)
12. After cupcakes have cooled for about 10 minutes, pierce tops of cupcakes with a sharp knife or skewer about 10 times. Pour about 1 tablespoon of caramel sauce on top of each cupcake, allowing it to absorb into the holes. (This step can get messy! I had the cupcakes on a cooling rack placed over wax paper for easy cleanup)
13. Let the cupcakes finish cooling completely and then frost with about 2 tablespoons of frosting on each. Lightly
sprinkle your cupcakes with (coarse or flaked) sea salt.
Hi! my name is Andrea and I'm a not-so-average Northern Virginia blogger, mom, and transplant from the Midwest. I host Girls Night Out events, meet ups, and write about events and my adventures in the DC area. I love to travel, brunch, and drink wine with my neighbors! I'm known to live on the wild side and order Venti iced double shots at 5pm.