I got Martha Stewart’s Cupcakes: 175 Inspired Ideas for Everyone’s Favorite Treat and she’s got some amazing Carmel cupcakes, that I’ve been wanting to try for awhile, but then I came across this recipe over at Sprinkles Bakes, and I knew I HAD to try these, yes I mean HAD, I was being forced by both the little angle and devil on my shoulders.

Triple Carmel Salted Cupcakes 

What you’ll need:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp sea salt
1 stick of unsalted butter, at room temp
1 cup plus
2 tbsp packed light brown sugar
2 lg eggs, at room temp
1 tsp vanilla
1/2 cup plus
2 tbsp buttermilk

What you’ll do:
~Preheat oven to 325. Gets papers in your muffin tins.
~Combine flour, baking powder and salt; set aside.
~Cream butter and brown sugar on medium-high speed until 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 cups, filling each about halfway full.
~Bake for about 25 minutes.
~Transfer pans to wire racks to cool for at least 10 minutes; take cupcakes out of pan and let cool completely.

 For Carmel filling: 

What you’ll need:
1/2 cup sugar
3 tbsp salted butter cubed
1/4 cup plus
1 tbsp heavy cream, at room temp

What you’ll do:
~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 and whisk until you get a smooth sauce.
~Remove from heat and let cool slightly.
~Cut a small round piece out of the tops of each cooled cupcake and pour in 1 tsp of caramel.
~Replace the cake piece and set cupcakes aside.

Carmel Salted Buttercream Frosting: 

What you’ll need:
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 tsp sea salt
1 1/2 cups powdered sugar

What you’ll do:
~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. Don’t use if still warm, be patient my dear, be patient.
~In a mixer fitted with paddle attachment, beat butter and salt together until 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.

Carmel Candied Swirls

What you’ll need:
1 1/4 cups granulated sugar
1/4 tsp sea salt
3/4 cup water
2-4 tbsp of large-crystal sugar

What you’ll do:
~Lay out a large piece of parchment, or Silpat on your work surface and spray with cooking oil (such as canola, if using parchment).
~Fill your sink partially full of cold 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.
~When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar.
~Remove from paper and place atop those yummy cupcakes.

Enjoy….

-Raelynn