Day 12
I love to make cupcakes. Today I made salted carmel cupcakes. These were my second attempt. The frosting came from Pinterest (a fun way to waste time) and the cake was a mixture of a few recipes.
They were pretty yummy.
Here are the recipes that I used:
1 box cake mix (white/vanilla) betty crocker best
1 cup flour
1 cup brown sugar
¾ tsp sea salt
4 egg whites
1/2 cup buttermilk plus water to equal 1 ⅓ cup
2 tbsp vegetable oil
1 cup sour cream
2 tsp vanilla
Bake 350 for 12-15 minutes
makes about 30
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
When the cupcakes have cooled, make the icing. Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners’ sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it’s still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days.