Caramel Cupcakes

My first job out of school was working with women reacclimating to life after prison.  I worked on the South Side of Chicago with a diverse and caring group of women.  I was welcomed into their community and was challenged by the injustice and heartbreak that I often saw.  I was out of my comfort zone but quickly realized I loved the work and the women I served.  The work was hard but rewarding and I was regualrly affrimed that social work had been an incredibly fitting career choice.  One of the highlights of this job was the countless meals that we shared as a team.  The women I worked with were amazing cooks.  We celebrated any and all milestones with our clients through enormous meals.  My mouth waters as I remember baked mac and cheese, smoked ribs and caramel cake.  As the new kid, I didn’t understand the magnitude of caramel cake.  I had a coworker who’s mother would peridonically send a caramel cake to work and it would be devoured as soon as she was in the door.  I’d never eaten anything like this cake.  It was a simple yellow cake, made from scratch of course, topped with the most decadent caramel glaze.  This cake melted in your mouth and it’s something that I still crave.

When I saw a recipe on Pinterst for caramel cupcakes, I knew that I had to make them.  The thought of recreating such a treasured treat excited me and what better excuse for cupcakes than a birthday party.  I was not disappointed!  The cake is simple and delicious on it’s own.  Coupled with the sugary sweet caramel icing, it’s simply perfection.  I was totally intimidated by the icing but was shocked by it’s ease.  I baked and iced the cupcakes in white liners then placed them in blue gingam liners to serve.  I loved the pop of color this added to the table.  If you are looking for a simple and delicious cupcake, I’d recommend giving these a try.

Caramel Cupcakes

 

Cake recipe adapted from Piece of Cake originally from Sky High

Make sure that the cupcakes have cooled completely before icing them.  (I made mine the day before.) If they aren’t cooled, they will break apart when you ice them.  Also, if the icing begins to harden while you are icing the cupcakes, just return it to medium heat and stir it until it melts again.

Makes about 18 iced cupcakes

For the cupcakes:

2 whole eggs

1 egg yolk

1 teaspoon pure vanilla extract

1/2 cup plus

2 tablespoons buttermilk

1 1/2 cups cake flour

1 cup sugar

2 1/4 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature

For the caramel icing:

1 cup dark brown sugar, firmly packed

5 tablespoons unsalted butter, cut into a few chunks

Generous 1/4 teaspoon salt

1/4 cup milk

1/2 teaspoon pure vanilla extract

1 cup confectioners’ sugar

Preheat the oven to 350 degrees.  Line a muffin tin with paper liners.

In a large bowl, whisk together the eggs, egg yolk, vanilla, and buttermilk and set aside.

In another bowl, whisk together the flour, sugar, baking powder and salt. Add the butter pieces and mix until the texture is uniform and the bits of butter aren’t discernable.  Begin slowly pouring in the wet ingredients. Once all the wet ingredients are added, bump the speed of the mixer to medium.  Continue to mix until the batter is light and fluffy.

Portion the batter into the muffin tins, about ¾ full.  Bake until a toothpick comes out clean, about 20-25 minutes. Let them cool on a wire rack.

To make the icing, put the dark brown sugar, butter and salt in a medium saucepan.   Melt them together over medium heat, stirring often. Bring the mixture to a boil then add the milk and vanilla. Continue to boil for 3 minutes, stirring occasionally. Add all the confectioners’ sugar and stir continually until the icing is thickened and smooth. Ice the cupcakes quickly grabbing the cupcakes at the base and dunking the tops in the icing, twirling to evenly coat the tops. Cool the icing completely then enjoy!