Salted Caramel Cupcakes

Salted Caramel Cupcakes

       There are some things that just satisfy the taste buds, and for me there is nothing as satisfying as the combination of salty and sweet. One of my favorite salty-sweet combos is salted caramel. Taking that flavor as my inspiration for this week’s dessert, I decided to show you all how to make your own homemade caramel sauce to go along with this gluten-free cupcake.

 

Homemade Brown Sugar Salted Caramel Sauce:

1 cup brown sugar

6 tbsp Kerrygold Salted Butter, cubed

1/2 cup heavy cream

1 tsp Himalayan salt

 

In a medium/large saucepan over medium heat, carefully cook the brown sugar. Stir constantly with a silicon spatula until the sugar begins to clump together. Eventually, this will melt into a brown liquid.

Once the sugar has completely melted, add in the butter, one cube at a time. Keep stirring the butter until it is fully melted into the sugar. Next, slowly drizzle the cream in while you’re still stirring. At this point, you want to be really careful to not pour the cream in too fast, otherwise the sauce will begin to sizzle and splatter out of the pan.

Salted Caramel Cupcakes

Salted Caramel Cupcakes

 

Allow to boil for about one to two minutes, remove from heat then stir in the salt. Transfer to a glass jar and allow to fully cool before using.

salted-caramel-cupcakes-chocolate-sauce

Cupcakes:

1 cup salted Kerrygold butter, softened

2 cup brown sugar

1 tbsp vanilla extract

1 tbsp homemade salted caramel sauce

4 eggs

2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour

1 cup almond flour

1 1/2 tsp xanthan gum

1  tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup buttermilk

homemade salted caramel sauce, as needed

 

Preheat the oven to 350°F.  Prepare two jumbo muffin tins by lightly greasing.

 

In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar, vanilla, and caramel, then continue whipping until creamed.

salted-caramel-cupcakes-batter

Gradually add in the eggs, one at a time.  Mix well between each addition.

 

In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the buttermilk.

 

Divide batter evenly between the prepared jumbo muffin pans. Swirl about one tablespoon of caramel sauce in the center of each cupcake.

Salted Caramel Cupcakes

Bake for 30 – 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.

 

Allow to cool to cool before frosting

 

Salted Caramel Butter Cream

 

1 cup salted Kerrygold butter, softened

1/2 cup palm shortening

3 1/2 cups powdered sugar

1 tsp vanilla extract

1 tbsp caramel sauce

 

In a medium bowl with an electric mixer cream butter and palm shortening. Next, add in one cup of powdered sugar, along with the caramel and vanilla. Whip in another cup of powdered sugar. Then, whip in the final cup and a half of powdered sugar and mix until smooth.

 

With a piping bag, frost the tops of each cupcake with a swirl of frosting. Disperse frosting evenly across your cupcakes before drizzling with caramel and an optional sprinkle of coarse Himalayan salt.

 

Enjoy your homemade, gluten-free Salted Caramel Cupcakes. Cup of coffee not required, but highly recommended.

Salted Caramel Cupcakes


Salted Caramel Cupcakes

Salted Caramel Cupcakes

Ingredients

    Homemade Salted Caramel Sauce:
  • 1 cup brown sugar
  • 6 tbsp Kerrygold Salted Butter, cubed
  • 1/2 cup heavy cream
  • 1 tsp Himalayan salt
    Caramel Cupcakes:
  • 1 cup salted kerrygold butter, softened
  • 2 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp homemade salted caramel sauce
  • 4 eggs
  • 2 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1 cup almond flour
  • 1 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • homemade salted caramel sauce, as needed
    Salted Caramel Butter Cream
  • 1 cup Kerrygold Salted Butter, softened
  • 1/2 cup palm shortening
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp caramel sauce

Instructions

    For the Sauce:
  1. Heat brown sugar in a large saucepan over medium heat, stirring constantly with silicone spatula.
  2. Keep stirring as sugar clumps together and then melts completely.
  3. Add in the butter, one cube at a time. Keep stirring until melted.
  4. Slowly drizzle the cream in while still stirring, being careful to pour slowly and avoid splatters.
  5. Allow to boil for one to two minutes.
  6. Remove from heat then stir in the salt.
  7. Transfer to a glass jar and allow to fully cool before using.
    For the Cupcakes:
  1. Preheat the oven to 350°F. Prepare two jumbo muffin tins by lightly greasing.
  2. In a medium bowl using an electric mixer, cream the butter until light and fluffy.
  3. Add in the sugar, vanilla, and caramel, then continue whipping until creamed.
  4. Gradually add in the eggs, one at a time. Mix well between each addition.
  5. In a separate bowl, combine the dry ingredients.
  6. Stir into the creamed mixture a little at a time, alternating with the buttermilk.
  7. Divide batter evenly between cupcake pans.
  8. Swirl about one tablespoon of caramel sauce in the center of each cupcake.
  9. Bake for 30 - 35 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown.
  10. Allow to cool to cool before frosting.
    For the Frosting:
  1. In a medium bowl with an electric mixer cream butter and palm shortening.
  2. Add in one cup of powdered sugar, along with the caramel and vanilla.
  3. Whip in another cup of powdered sugar.
  4. Whip in the final cup and a half of powdered sugar and mix until smooth.
  5. With a piping bag, frost the tops of each cupcake with a swirl of frosting.
  6. Drizzle tops with extra caramel and sprinkle with coarse Himalayan salt, if desired.
http://delectablydifferentkitchen.com/2016/09/salted-caramel-cupcakes/

2 thoughts on “Salted Caramel Cupcakes

Leave a Reply

Your email address will not be published. Required fields are marked *