Tuesday, May 18, 2010

Triple Salted Caramel Cupcakes


These little cakes have been a long time in the making.  I guess you could call them my own personal Frankenstein.  I've been searching for the perfect salted caramel cupcake recipe and although there are some good ones out there, I've never found the holy grail.  I did find pieces and parts of different recipes that I loved and wanted to use again.  I guess you could say that I stitched them all together and what you see above is the delicious result!

I experimented with the frosting until it had the perfect taste and texture.  The recipes I had tried before were either too salty or not salty enough to carry the name.  I also wanted the cake itself to have a caramel element instead of just being a mere vehicle for caramel frosting.  I used a light brown-sugar cake recipe (which adds to the caramely taste) and added a rich salted caramel sauce to the center. 


As a finishing touch, I added salted caramel rounds sprinkled with - not salt, but large crystal sugar (it just appears to be salted *wink).  The salt is added while the caramel is cooking.



All the components are easy to make but the caramel will require your undivided attention.  If you've caramelized sugar before, then you know things can go from zero to accidental lollipops in NO TIME FLAT.  After the caramel sauce is made for the cupcakes, let it cool slightly.  Cut a small round out of the top of each cupcake, but not too deep.  You'll drop about 1 teaspoon of caramel in the divot and cover it back up with the cake piece.  You may be tempted to pour more caramel in, but trust me- more is not always better.  One teaspoon is sufficient especially with the addition of very sweet buttercream on top!



While making the frosting (various times) I never could seem to get the saltiness perfected.  I fiddled around with the salt measurements, but it didn't come out right until I replaced one unsalted stick of butter for one salted stick of butter. In addition, 1/2 teaspoon sea salt is added. The flavor hits all the right notes without being too salty, yet you know by taste that it is salted caramel buttercream.

We may cry when these are all gone...


The salted caramel flourish is nice if you are serving these for a special occasion or if you want something a little showy.  It tastes really good too!  The picture below is from a cookbook I have demonstrating the caramel technique.  I did the same thing except I moved my spoon in circles to form more of a spinning pattern.



 I also wrapped my rolling pin in parchment paper and drizzled caramel back and forth over it to create a caramel arch.  After it dried and I removed the paper, I had an extra-long candied caramel tunnel.  I almost hated to break it apart!



If you don't want to go to the extra trouble of making the candied caramel, then you can still have "triple caramel" by drizzling a little caramel syrup on the buttercream.  You should have just enough left over after filling the cupcakes for a little extra on top. 




Triple Salted Caramel Cupcakes                 [click for printable version]

Makes 15 Cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.


Salted Caramel Filling:

1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly.  

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside.


Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar



In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Top caramel-filled cupcakes with frosting.


Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
 
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir.  When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking.

Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times.  When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar.  Remove from paper and adorn cupcakes.



163 comments:

Jessica @ How Sweet said...

Gorgeous! You are so incredibly talented. Those are beautiful and delicious!

Anh said...

OMG! I just love everything about this recipe! Fantastic!

taylor said...

these look so amazingly yummy! and they're beautiful!

Foodessa said...

The salted caramel got me in...your post kept me here in awe!!! If they are as tasty as they look...you certainly have a award winning cupcake!
Thanks for sharing such creativity.
Flavourful wishes, Claudia

Dena Palser said...
This comment has been removed by the author.
Sinful Southern Sweets said...

These look unbelievably good! And love those cupcake liners!! So cute!

Kathleen said...

Jeez Heather! Amazing again!

hannah! said...

absolutely, ABSOLUTELY gorgeous!

Ingrid said...

LOL, I agree with Kathleen!

They're gorgeous without being unappetizing looking. I like food that this isn't too perfect looking. Your cupcakes are perfect and I adore salted caramel.
~ingrid

Sue Sparks said...

I believe your diligence paid off! These look amazing! My favorite photo is the overhead shot of the cupcake with the hole in the middle, filled with caramel...Mmmmmm! Deeeelicious!

Lindsay said...

Holy crap! Those look sooooo good. I've been looking for the perfect dessert for this week's craft club, and - thanks to you - I just found it.

Grapefruit said...

These are to die for! I love, love, LOVE the caramel rounds.
Thanks for sharing!

cookies and cups said...

absolutely gorgeous!! I can't wait to try these :)

Farrah said...

These are stunning to look at, I can only imagine how they would taste. I'm glad you perfected what you wanted and thank you for sharing it!!! Printing this out!!!

Boca Raton criminal defense lawyer said...

Great cupcake idea. Very nice inspiration.

Christina Marsigliese said...

These are so great. Very commendable.

Check out my site for more recipes and Food Science baking tips and let me know what you think!
http://form5artisan.blogspot.com/

Valen said...

These look to die for! I love anything caramel and I have been wanting to make something like this for a long time!

Monica said...

Oh. My. God!!! My sister's bridal shower is in a few weeks, and I am in charge of desserts. I had been planning to make cupcakes...and these will DEFINITELY make an appearance!!! Wow! :)

Elle Sees said...

Wow. I cannot believe how awesome this is!
ellesees.blogspot.com

Natalie said...

So pretty, I especially like the last one with the domed carmel on top.

Country Girl in the City said...

Wow, these are beautiful! I have never heard of salted caramel before and just for that reason, I think I will give this a try for a special occasion. I'm sure they are delicious.

Rick said...

Now that is art.

bittersweetsugarandsarcasm.blogspot.com

D&D said...

shut the front doooooooooooooor those are crazy amazing!

Patty said...

Sugar Wizard :)

Natalie... said...

Ohhhh wow these look some of the nicest cupcakes ever!! Delicious!

JANET said...

Well I found you!
A great idea! Sure you try it!
Good day!

Lindsey @ Hot Polka Dot said...

These look so impressive! I love the caramel round garnish and the crystal sugar finishes it off nicely. Beautiful as always. :)

Anna said...

What a cool decoration idea! I remember the caramel decorations well in pastry school...I always had to make them, everyone else was TERRIFIED of a little burning sugar. Silly people.

Lindsay said...

I made these last night. EVERYONE loved them. Thanks for the recipe. :)

ajcabuang04 said...

These look so good!! I need to make these!! Check my blog out at
http://ajscookingsecrets.blogspot.com/

Stephanie said...

Oh my yumness! That caramel halo needs to be eaten RIGHT NOW! I cannot wait to make these, although its always better when the pros make it. Thank you for sharing! What a lovely treat!

Brisbane Baker said...

Cute! I LOVE this idea.

*Runs to kitchen* =D

www.brisbanebaker.blogspot.com

Tam said...

Thanks so much for posting these! I made them today (minus the decorations) and they were a hit! I need to practice making the sugar/water mix for the icing as mine got a little lunpy - but it still was yummy!

Mara... said...

I CANNOT stop staring at your photos!!! Not only does the recipe sound wonderful your presentation is out of this world!!! Excuse me while I go look at your photos again...:-)

Cat said...

Oh la la!! Don't these just look too good!! Your photos are so wonderful I want to lick my computer screen! You really do give your viewers the desire to try all the things that you have made and shared with us. And thanks so much for sharing! Looking forward to your next post! Take care, Cat

Megan said...

These are beautiful! I took the computer over to my hubs and asked, should I try? I bet I would cry too when they were all gone.

Kristen said...

These look and sound amazing! I love anything that has the two words "salted caramel" in it. Beautiful photos as well :)

Swee San said...

It looks absolutely gorgeous!!

Susan Salzman said...

beautiful! do you use those lowel ego lights and a macro. really great photos!

Justin said...

these are a work of art

Anonymous said...

Hi there! Just wanted to say that after seeing this post a few days ago, I decided I had to try it out. Never before have I gone online and found a recipe that was so easy to follow and had the results turn out exactly as expected. Thank you- it's a keeper! :D

alyssa said...

I made these last weekend and they were SO good! I love that they weren't too sweet at all and I really LOVED the frosting, the level of saltiness is perfect! I didn't make the pretty caramel/salt topper, but I will definitely try if I have time again :) Thanks!

Anonymous said...

I saw this yesterday, and I'm making them today! I've got homemade vanilla extract at home that ready to be used, so I'm super excited! ...a bit nervous about making the caramel sauce since it's so sensitive, but hopefully it'll go smoothly. They definitely have to make an appearance at my sister's bridal shower! Thanks Heather!

Anonymous said...

One word...WOW!

taNia raMone said...

Hola me encanto tu blog!, abri uno para poderte comentar, estan super creativas tus ideas me encantan!

i hope you understand spanish.. i have very bad grammar sorry!!

xoxo!! :)

Anna said...

Gorgeous! I am just starting to play with caramelized sugar, and this is lovely! I'll have to give it a try :D

kayellen said...

Oh my~~~ be still my heart!!
amazing cupcakes!

Kay Ellen

Anonymous said...

AWESOME recipe! I made them using 1 cup whole wheat flour/ .5 cup all purpose flour today, and they turned out beautifully.

Angie Thyren said...

i absolutely cannot tell you how big of a hit these were for an anniversary party i hosted! they are absolutely incredible and have instantly become my new favorite dessert to make. kudos!

Kelley said...

Just wanted to thank you for this to-die-for recipe! Seriously the best cupcakes ever!! I hosted a girls' night to test this recipe among others, and it was by far the favorite and has been requested for two showers I've thrown!

erin said...

I made these last night/this morning. I wanted to post a picture of mine, I tried so hard to make the caramel candy topper to come out just like pictured here, but mine ended up a little thicker. A few tips for beginners that want to try these . . .

-Make the caramel filling, the caramel topper and the caramel frosting first. Then bake the cupcakes. This give you time for all the other stuff to cool.
-I recommend starting with the toppers, and then sticking them in the fridge or in a cooler area than where you are baking because they get soft.
-a lot of people say they didn't make the caramel toppers, i recommend you try it, it's super easy and it gives the cupcakes that "WOW!" factor!

jeannie said...

just finished making this! i had a few hiccups. . .but that was me not paying attention or not reading the recipe correctly. but even after all that. . . .YUM! i have been looking for a salted caramel recipe for a week to satisfy the craving i've been having. it hits the spot!

Anonymous said...

My dear friend Christine made these for my birthday and they were, in a word, AMAZING!!!

I'm going to have to try to make them myself. :-)
Thank you for sharing.

Hillary said...

Oh my goodness! These were AMAZING. A few people told me they were the best cupcakes they had ever had. I WILL make these again. Thanks for the amazing recipe!!!

A Thought For Food said...

These are so much fun! I definitely thought those were salt crystals before you said something. :-)

Julie T. said...

OMG, I made these for my co-workers yesterday, and they are absolutely DELICIOUS. in fact, my co-worker said "this has to be the best thing made of cake that i've ever eaten". and kudos for giving out such a very clean and precise recipe as far as ease of instructions, etc.

sometimes, recipes are really confusing, and although this was time-consuming, it was very simple to follow. and the results were more than worth it! so thank you!

Alex S. said...

Thank you for posting this recipe! I was looking for something for a friend who has been craving salted caramel and these cupcakes did the trick! Your directions are great and easy to follow. These were a HUGE hit with everyone I shared them with and my friend said it was the best cupcake she has ever had!

Thank you so much!

Daphne A. said...

Your cupcakes are beautiful! The cupcake was yummy... the frosting was too buttery for me. I guess I didn't make it right? Does it matter if you use coarse sea salt? Me and my friend burnt the caramel on our first batch... then we threw everything away and made a second batch... we made sure to remove the sugar from the heat when it starts turning color so it didn't burn!! We weren't a big fan for the taste so we made it 1/2 a cup of cream for the filling instead of a 1/4 cup and an extra 4 handfuls of sugar to make up for the extra liquidness... it made it more like the caramel we're used to. Thanks for the recipe!

Daphne A. said...

made them again and this time it wasn't super buttery! We used the same ingredients too! Tastes way better thanks!

kateLA said...

I made these for a friend's birthday and they were a HUGE hit! The frosting was a little too buttery for me, though, so I added some powdered sugar, whipping cream, and about a teaspoon of almond extract. It came out super fabulous after those changes, and I think if I make these again (I bet I will!), I'll probably just cut the butter. Yum! Thanks!

Linda said...

Does anyone know how to make the icing without it getting a weird texture? I've tried twice now and it never seems to get that whipped look. First time I thought it was the liquid sugar too warm, but then I poured it in cold the next time and same thing. Hope someone has come across this and has a solution? The flavor is amazing! Thanks!

marybethb said...

your blog is awesome! can't wait to try out these recipes!:)

Anonymous said...

mmmmm yummy !!!!

Sprinkles said...

Love your cupcakes, these are so amazing. I had to feature them in our Caramel feature http://partycupcakeideas.com/5-caramel-cupcake-ideas/

NEL, the batter baker said...

Wow! Your candied caramel creations are absolutely gorgeous!

Rachael J. said...

I am NOT a baker. NOT a baker, I repeat. However, I decided to try one more time for my parents' anniversary and wooohoooooo....delish! Thanks so much.
www.travelbyfork.com

Anonymous said...

I'm going to use this recipe for my birthday dinner :) Can't wait to have one! Thank you so much!

Anonymous said...

Hi Heather.

This person on Facebook is using your photos and recipe: http://www.facebook.com/notes/funky-foodgasm-a-pornographer-of-food/triple-salted-caramel-cupcakes/189950367690825#!/notes/funky-foodgasm-a-pornographer-of-food/triple-salted-caramel-cupcakes/189950367690825

Alyssa said...

2nd time I've made these and they were even better than the first time. This is DEFINITELY in my top 3 cupcakes of all time :) This time I made the candy topper into a heart shape for Valentine's Day: http://woodlanddreams.net/2011/02/13/cupcakes-planting-but-mostly-cupcakes/

Amber and Mike said...

I made these for Valentine's day and they were fantastic. I love anything salted caramel and everyone who had them did as well. They are a little labor intensive to make, but I learned a lot about my baking in/abilities in the process!

Kelsey Siemens said...

I LOVED these! The combo of salt and caramel is my favorite right now, and these hit the spot. I even blogged about them, but I made sure to give you all the glory =) You are amazing!

www.beyondthecookiejar.blogspot.com

Hannah at FleurDeLicious said...

oh my goodness. this salted caramel frosting is absolutely PERFECT. i used it to frost some chocolate stout cupcakes for a friend's party: http://fleurdelicious.wordpress.com/2011/03/11/bachelor-party-cupcakes/

...there was some leftover frosting. it didn't last very long. thank you for giving us a perfect recipe! i'm sure i'll be using it plenty more :)

Anonymous said...

A great recipe - thankyou! Family and friends absolutely adored these, the salt and caramel mix was devine!

Anonymous said...

A girl with whom I work made these the other day. They were out of control amazing and delish!!!

Life Is Crazy Beautiful said...

Awesome!! Going to try these for my niece's graduation party. :) Lisa

Belinda said...

These are my new favorite cupcakes, I am not normally a caramel fan BUT these are amazing! I bake loads of cakes everyday , these are on the top of my list! The texture of the cake is beautiful!

jami said...

These are fabulous. Two questions: how far ahead could I make the caramel rounds, and how far ahead could I make the frosting (can I make it, refrigerate it, and bring it back to room temp to pipe?)? Thank you!!

Anonymous said...

Thank you so much for this recipe!! They are beyond amazing!!

Anonymous said...

Thank you for the goodness! In the cupcakes and in sharing your skills. These were a hit! A handful of people asked for your recipe!

Sheila said...

Made these yesterday after Stephanie at www.stephsbitebybite.com passed along the link---pure heaven! Thanks for sharing such a wonderful treat!

Anonymous said...

Does anyone know how long you cook the part for the caramelized circles? We waited for what seamed like forever and nothing happened. It just looked like water... and acted as water. :(

Anonymous said...

What tip did you use to ice the cupcakes? Was it Wilton 104?

Alex said...

This is definitely a must try for me. I cannot express how excited I am to try this! Salted caramel is simply perfect for summer ^____^

ashleynicole1091 said...

I just got done making these amazing cupcakes! i am so excited ( and alittle bit proud, as i have never worked with caramel before)... this recipe is the perfect combo of sweet and salty... they turned out to be absolutely beautiful! i didnt have any problems making the caramel ( i've always heard its very hard make, as its so easy to burn) it did get alittle messy when making the caramel rounds for the decoration... but nothing to bad. I love your blog and these cupcakes!

Anonymous said...

These are my most favorite cupcakes in the entire world, but my luck has run out. I can't count how many times i have successfully made these cupcakes. I've made them for parties, friends and just for me for no good reason. I really need help because I refuse to burry this recipe. They are just too good. My question/concern is when I make the filling. When I make it has rocks at the bottom. These rocks keep forming. No matter how many times I attempt to try to alter heat, temp of ingredients, nothing is working. I'm wasting so much money in ingredients and time and HAVE to have these cupcakes again. My life depends on them. ha Sorry for the dramatics but I really need some assistance.

Sarah said...

I made these cupcakes yesterday. They are absolutely delicious! I can't wait to make another batch.

Anonymous said...

I just made these last night and they turned out really good. My only qualm is that the frosting is very rich. Is there anyone out there that would know if it would work to replace some of the butter with heavy cream to make the frosting lighter?

Anonymous said...

omg - these are just insane! You are a master baker, for sure! Beautifully done!

Amanda Renea said...

I made these into cake pops, and OMG they were delicious! I couldn't figure out how to make the frosting hard enough for the pops, though.

Here is what I came up with:
http://www.facebook.com/media/set/?set=a.10150257184741961.318543.501351960&l=2d2bc6dff0&type=1

Kajal said...

These look awesome!! can't wait to try them! Caramel cupcakes are so yummy! Thanks for posting!:)

Anonymous said...

My goodness these were absolutely sinful! Wonderfully done c:

One question, though: what icing tip did you use for the frosting?

Sarah @ MyEagerHands said...

Oh my heavens these are gorgeous! I made some fancy cupcakes last fall for a catered event and it was my first attempt at real buttercream.

I would love to try this recipe of yours, and I'm anxious to see what your book will hold! Thank you for sharing your art!

Sarah @ MyEagerHands

Anonymous said...

May I know if the Candied Salted Caramel Rounds can be refrigerated? As I'm planning to make a cupcake with chocolate ganache frosting before putting the caramel sugar candy on it.

SprinkleBakes said...

The caramel rounds will melt away in the refrigerator. I suggest making the rounds as close to serving time as possible - one or two hours within serving time.

The one bad thing about hard caramel - it is very finicky under humid conditions and will break down when exposed to any kind of moisture.

Best of luck with the cupcakes!

Brittany said...

This is an awesome recipe-- thanks for sharing! I made my in a cake form and it turned out GREAT!!
https://www.lotsofthingsbyb.blogspot.com

Elizabeth said...

Wow these look so scrumptious I'm going to have to try them!

Anonymous said...

Just finished baking these and they are perfect! Best frosting I have ever tasted. Thanks for doing the hard work for us!

Anonymous said...

Am thinking of new cupcake ideas and I must say that this one looks divine. I'm going to try them for sure.

Ashley said...

I'm thinking of using this frosting on Chocolate Ganache filled cupcakes. Do you think the frosting alone has a distinct salted caramel flavor?

SprinkleBakes said...

Ashley - most definitely! You'll know it's salted caramel frosting when you taste it.

Danielle said...

Hi! I love your recipes but I do want to mention that while 1 stick of butter in the US is pretty much always equal to 1/2 cup, in some other countries it varies. I'm an American living in Singapore and the butter I buy here comes in approx. 1 cup sticks. I looked at some of your recommended links and figured out it was likely that you live in the US so I'm gonna use 1/2 cup for the buttercream recipe and hope I'm right, but perhaps you could make am amendment to the recipe with the exact measurements of butter people need? It may help the next person =).

Amanda Renea said...

I made your recipe into cakepops! I made them using a baby cakes cake pop machine, not the traditional cake/frosting ball way, but I think it was perfect using this recipe! You can check out one of my photos here: http://thebabycakesshop.com/tips-and-recipes/2011/08/salted-caramel-cake-pops/#comment-852

One of these days I'm going to make actual cupcakes, though. It was SO GOOD!

Uriel Naomi @ Amateur Palette said...

I love your post! I have been searching for a frosting that would somehow pair up with this pumpkin layer cake that I'm making for my brother's birthday. And I found it! Thank you! Will definitely be using this frosting instead of a cream cheese based one. Will let you know how it went.

Anonymous said...

I could not make the candies caramel. It didn't work for me.

Anonymous said...

I only made the icing part of the recipe, and it got good reviews, but I didn't like it. It just tasted like butter and sugar. Next time I will make twice as much of the caramel and add as much as I can before the icing gets too runny.

Unknown said...

These cupcakes are BANANAS. B-A-N-A-N-A-S.

It's been a long time since I've worked with sugar/caramel, so my first batch of each for filling and frosting were bunk. I ever so slightly burned the one for frosting, and the dreaded ROCKS formed for the filling. Because I wished someone had posted in comments any assistance, here's what I did:

For the filling, the recipe isn't explicit about the temperature of the cream or butter, or how quickly to put either in (which I think is supposed to be inferred from the former methods). The first time, my melted sugar turned into a lump, and then I added the room temp cream and room temp butter pretty much all at once, hoping the more liquid I added the more my lump would melt and dissipate (wrong). The next batch, I made sure the cream was room temp and the butter was cubed and cold. I also started the sugar with about a tablespoon of water and made sure I wisked it the entire time it browned. Once it was the desired color I added the butter cubes one by one until melted and then gradually (like in the caramel for the frosting) added the cream. I had a bunch left over so I added that to the frosting to make it more caramel-y.

I had so much fun with the sugar rounds, and for solstice/Christmas intend to do little fir tree shapes.

Thanks, Heather. Your blog is inspirational.

Anonymous said...

I've made this recipe twice and it came out well. I was surprised at how well all the caramels turned out especially since it was my first time working w/sugar like this. It definitely had the wow factor. However, I'm wondering if the cake is supposed to be intentionally dense. The cupcake actually feels heavy. Not bad but just checking if there's perhaps a misprint w/the baking powder?

Anonymous said...

Should these be refrigerated?

SprinkleBakes said...

They do not require refrigeration.

JannyBanany80 said...

These are the BEST cupcakes I've ever eaten! Made them New Year's Eve for a party and they were a huge success! These will become a staple in my cupcake repertoire! Thank you, thank you, thank you!

marilyn s said...

These are great. I just made them and WOW! It is a lot of work for only 15 cupcakes. Wonder how it would turn out if I doubled the recipe.
This is a keeper!

Emily L. said...

I just made these....OMG! I am in a salted caramel coma. I am in LOVE!

Anonymous said...

These are by far my new favorite cupcakes! A bit time consuming, but Soooo....worth it! Thank you for sharing!

Anonymous said...

I recently bought a bod of "salted carmel cupcakes" from a cupcakery that happened to be the winners of the 4th season cupcake wars on the food network channel. I then made this recipe of Heathers version, and I took both versions to a family party to see which one's would go first. HEATHERS VERSION of the salted carmel cupcakes WON! Everyone said how much they liked the ones i made vers. The cupcakes that one first prize on the food netword channel!!! And i agree! They were FANTASTIC!!! Thanks so much heather for the recipe! I visit your webiste EVERYDAY!!!

samantharose said...

I made these cupcakes today... amazing! I added a little more salt to it than recommended, they came out great. Only thing I could NOT get down was the salted caramel rounds! The syrup just beaded up on the parchment and had to be thrown away :(
Any advice on how to get the candy right?

annabelle said...

you are SO SO talented. I've been to a lot of food blogs, and you're the most talented one! so skilled! I am beyond amazed. I love to bake myself, but I'm a rookie. my cakes have failed A LOT

Anonymous said...

These are amazing. I agreed to make cupcakes for my son's class for Valentine's Day, and I thought these would be perfect. I think I'm going to have to find another recipe though because these are so rich and decadent. The kids would probably eat half of one and they'd be full. I'd hate to waste them! They're fantastic though. My test batch made exactly 15. They're delicious!

Anonymous said...

Thank you for sharing this gorgeous recipe!!! I have read ppl ranting and raving about salted caramel cupcakes for sometime now and here I find such a beautiful recipe! Can't wait to try them out :)

Nicole said...

These were beyond amazing! Everyone loved them at our birthday party and I couldn't help myself and had two. I threw the diet out the window tonight. Thanks for an amazing recipe that really wowed everyone! Love your blog :)

Anonymous said...

I made this frosting for chocolate cupcakes for my 18 month old son's "chocolate party" on Saturday. (The first time he could eat chocolate in his life- deserves a party.) Everyone raved- the frosting was perfect-thank you so much. Love this blog!

Anonymous said...

I made these cupcakes for a baby shower -- they were so delicious!! I made a variety of different cupcakes -- but these triple salted caramel cupcakes were the favorite! Thanks for sharing this scrumptious recipe!! I will definitely be baking these again & again!!

Anonymous said...

I have to tell you, I used this cake and caramel to create a caramel pretzel cupcake (add crushed pretzels. it's so good) The cake is fantastic and the caramel is so easy. I've had numerous people tell me these are the best cupcakes they've ever had! Thank you!

kristinicolle9 said...

I just made these cupcakes today - thanks so much for the idea! I just started my blog this week and wrote about making them - you can read my post at http://nicollesorganizedchaos.wordpress.com/2012/02/25/chocolate-and-caramel/

Créer une société à Hong Kong said...

What a sweet and delicious cupcake, with beautiful presentation.

Julie said...

These were beautiful AND delicious! I made this yesterday for a party and have had everyone rave about them.
Getting the caramel for the filling and for the frosting just right was tricky for me. After a few failed attempts and lots of burnt sugar, I realized if I waited for what I thought was a dark amber color like the recipe said, it ended up burning.
In the end, these wer wonderful, I'm looking forward to making them again! Thank you for sharing something so delicious!

Virginia Bishop said...

I just made them and they are EVERYTHING you described, and more!

TIPS:

1. I am pleading readers make the rounds. They look hard but they are simple, fun and create such a "WOW" factor. I felt like I was making abstract works of art as I experimented with the thickness and designs

2. Make the frosting first, the cake, and the rounds while the cake is in the oven. Everything comes together perfectly at the end

3. I made double the frosting. While it was definitely too much, I was able to really make the frosting cover the whole cupcake head, which I could not have with the standard amount

4. Use a small cookie cutter to make the hole for the filling (I used a heart shaped inch). I filled it with Trader Joe's Flur De Sal carmel sauce, which is DEVINE and saved me a step.

Stephanie said...

I would love to make these for my 25th birthday coming up, but my time is so limited!! How would you adapt this recipe to make it into a cake??

Sarah K said...

I made these recently for my office (45 cupcakes take so much longer than you think they would..) and they were so delicious. I spent the afternoon getting rave reviews from everyone! Even the people who "didn't want anything sweet" couldn't say no when I told them what they were. I just need to find something to help me cut the holes in them - a knife does not do a very good job.. Thanks for such an amazing recipe!! Love your blog!

tifleur said...

This cupcake look fabulous! Congrats et thanks for the receipe!

Anonymous said...

would these still be good without the filling? I am making miniature cupcakes so I can't fill them.

Christine said...

I just made these yesterday and they were drooled over as well as adored... I got SO many compliments;thanks so much for a great recipe and accurate! A new staple in my collection!

ALittlePiece said...

Hi

I just tried to make the caramel filling and I am not sure what happened but it definitely cooled hard as a rock!! I ended up ruining my whisk :( maybe I cooked it took long???

Anonymous said...

I made these for Mother's Day. They were delicious. They are SUPER sweet. Have a glass of milk on hand!

Cassie said...

I got your book and love it! I made this cupcakes this past weekend and they are amazing!

Alexa Fishman said...

I just made this (except gluten free) and they were so amazing! fantastic recipe.
All the components were amazing together and would definitely be amazing paired with some other flavor combinations (that cake had such great texture and the frosting was so delicately flavored)
Also this is the first time I haven't run out of frosting while piping, it was so fluffy!

Just have to work on getting those decorations right!

Chocolate said...

Hello! I just made these cupcakes and they were very delicious! However, the frosting did come out kinda runny and not fluffy as others said theirs did :( why do you think that is?

also, i loved the texture of the cupcake, could i possibly substitute the brown sugar with caster sugar so its a plain vanilla cupcake instead? :)

Mrs4 said...

GORGEOUS! My daughter and I cant wait to make these!!

I have been searching the internet for the perfect recipe but your photographs have convinced me to use yours.

Thanks for posting (from the UK).

sunflower_child said...

Have you ever baked them at 350?

Anonymous said...

I have made these cupcakes on many occasions now and they are always a hit! However they are very labor intensive and I was curious if you know of an equivalent boxed cake mix? I know they wouldn't be the same, but it would help on times when I am more pressed time.
Rachel

Anonymous said...

These are some of the best cupcakes I've ever made/eaten. Everything turned out perfect as far as the cake/filling/frosting. I couldn't get the rounds to set up, but I'm sure it was my error somehow. Instead, I ended up drizzling them with the leftover caramel filling and sprinkling a little coarse sugar on top. It made 15 perfect cupcakes and enough to do a perfect rosette-swirl of frosting on each one. They were the hit of the night at a BBQ I went to - one guy ate three! These will become one of my go-to recipes without a doubt.

Laura Dembowski said...

I love these cupcakes. I used your cupcake recipe, my own homemade caramel recipe, and adapted an Italian meringue buttercream by adding some caramel. The end result was out of this world. I would absolutely love if you'd come take a look, as I just posted them on my blog. Here's the link: http://piesandplots.net/salted-caramel-cupcakes/ Thanks for such a great recipe :)

maureen said...

I am so very late to the party, but have just come across your blog. This recipe looks amazing!! Salted caramel is my absolute favorite.

Robin said...

I just made these and need to say THANK YOU for the recipe. They are absolutely without a doubt my favorite dessert now. Instead of cutting out a part of the cupcake, I used an injector and injected the cupcake with the carmel. It worked great and saved me time. The buttercream is to die for!

Danielle said...

I made this for my grandma's 80th birthday party! She loved them everyone loved them....I even got an order to make 2 dozen for xmas! Thank you

Anonymous said...

I didnt realize d word "triple salted" n i already made d cupcakes n it was reallayy reallay saltyy dat my siblings spit it out . As for d buttercream i put more castor sugar n just a little of salt juz wished its not so salty after they eat it with the buttercream

Lolli said...

Found this today, made it today and love it forever!

It was my first time ever making cupcakes and butter creme (more into salty dishes) but the instructions were so good they turned out perfect! And of cause making the sugar decoration was fun!

Anonymous said...

Is it possible to make this as a cake? Would I just beat in the caramel sauce when I'm making the batter?

Monica Monteiro said...

My rounds look so ugly don't know how hers came out so good

Rachael said...

I know you posted this recipe a long time ago, but I wanted to let you know that I tried it out myself and they were quite possibly the most delicious thing I've ever baked in my fairly lengthy baking career. Thanks heaps for the awesome recipe!

Helen said...

I made these tonight and they were fabulous...best thing I've EVER made...cannot wait to share these with my friends. Thanks and I posted your link on Facebook for my friends to see.

Rachel Ruggieri said...

UMMM these cupcakes should be illegal!!! They are absolutely fabulous. Out of all the cupcakes that I make these are requested the most. Thank you for sharing

Anonymous said...

O-M-G. I just made these and these were DELICIOUS. The best cupcakes I've ever made.

Anonymous said...

and p.s. I'm SOOOOOO not sharing this recipe with my friends! hehe

Anonymous said...

Hello! I would like to add rose petal pink Wilton gel food coloring. Could you please suggest how much tea spoon/ or dab or drop should I add to the cake batter? I don't have red food coloring. Thanks.

Anonymous said...

I have used this recipe many times. it was always a hit. Ive also made them into cakes with no problem. I like my caramel salty so I added a tbsp of Fluer de sel in the mixture. :)

Anonymous said...

what is the grams/ounces (what ever) of a stick of butter

Anna Kehl said...

Something you must know...

These cupcakes have officially become the stuff of legends in my friend circle, and not just because they are delicious. You see, we had a bit of a mishap the first time we made them that had everyone rolling in laughter...

Three of us were in the kitchen working around each other on the different components. None of us had ever used sea salt before. "How much salt goes into the cake?" "1/4 cup." YES we misread it as a quarter cup. We thought it looked like a lot, but hey, maybe that's what you do with sea salt. And it did say "triple salt..." So we just kept going.

EVERYTHING ELSE was perfect. But that first bite..."Wow, that's salty. How much salt were we supposed to put in?"

Yep. Baking fail. The roommate is now hesitant to ever eat cupcakes from us again.

Thanks for unintentionally bringing some fun into our lives ;)

Em Derrington said...

Is there any way to prepare at least some things in advance?
Thanks!!!!

Stephanie said...

What tip did you use for the frosting? They look gorgeous!

Unknown said...

Hi Heather. These cupcakes are awesome. I have made them many times in my work (caterer) and at home. One problem I always encounter is that the wrappers come off the cupcakes. Have you had that problem? Thanks, Andrea

Melissa said...

I have made these as cupcakes before for my son's birthday last year. (Amazing, by the way!) This year, I was hoping to convert it into a layer cake. Is that possible? Any suggestions for converting it to cake? Thanks!

Veena said...

I tried these cupcakes and they were super tasty, thanks for the recipe and step by step instructions

Betsy Denham said...

Hi there! First off, made them. Love them. Second, just curious... what is the purpose of the two different caramel methods (wet and dry) for the filling and frosting? Would it work to just make one batch of caramel and use part for the filling and part for the frosting? Thanks

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