SALTED CARAMEL CUPCAKES
Prep Time:30 mins
Cook Time:15 mins
Serves:15
- 560 Calories
- 5g Protein
- 29g Total Fat
- 79g Carbs
What’s better than a soft, hearty, whole grain cupcake? One that drips with homemade salted caramel over the top. Although you may need to put in some sweat equity into concocting this salted caramel cupcake, the hard-earned baking is worth every bite. Sink your teeth into a flavor-packed treat that’ll satisfy your sweet tooth in no time.
Recipe provided by Bella Karragiannidis
Ingredients
For the salted caramel:
- 1 cup sugar
- 6 tablespoons unsalted butter, room temperature cut into 6 pieces
- 1/2 cup heavy whipping cream, room temperature
- 1 teaspoon salt
For the cupcakes:
- 2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 2 eggs
- 3/4 cup milk
- 3/4 cup sugar
- 1/2 cup oil
- 2 teaspoon vanilla extract
For the salted caramel frosting:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1/2 cup salted caramel
- 1/2 teaspoon salt, to taste
Directions
For the salted caramel:
- Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
- Once sugar is completely melted, immediately stir in the butter until melted and combined. The caramel will bubble rapidly when the butter is added. After the butter is melted and combined with the caramelized sugar, cook for 1 minute longer without stirring.
- Very slowly stir in 1/2 cup of heavy cream. The mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute.
- Remove caramel from heat and stir in the salt. Allow to slightly cool down before using. The caramel will thicken as it cools.
For the cupcakes:
- Preheat oven to 350°F and prepare a cupcake pan with liners.
- In a large bowl, whisk the eggs along with the sugar, milk, oil and vanilla extract until well combined. Stir in the Kodiak mix until just combined.
- Fill the cupcake liners 2/3 full. Add 1 teaspoon of caramel sauce to the top of each cupcake and gently swirl the caramel into the batter with a toothpick.
- Bake for 14-16 minutes or until a toothpick into the center comes out clean. Remove from the oven and let cool completely.
For the salted caramel frosting:
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed for 5 minutes, until creamy and pale in color. Scrape down the sides of the bowl as needed.
- Add half of the confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3 minutes.
- Add the remaining confectioners' sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, another 3-5 minutes.
- Add the cooled salted caramel and beat on medium-high speed until well incorporated. Gradually add in salt by 1/4 teaspoon at a time until the frosting reaches your desired saltiness.
For the assembly:
- Use a piping bag & decorative tip to frost cupcakes.
- Drizzle each frosted cupcake with 1/2 teaspoon of salted caramel sauce and sprinkle with flaky salt to garnish.
