GEORGETOWN CUPCAKES SALTED 2 1/2 teaspoons baking powder (cut in half for High needed.
(cut in half for High needed. Then, finally, add the last third of the dry
CARAMEL CUPCAKES
For the Caramel:
Makes 2 1/2 cups caramel
2 cups sugar
1 tablespoon water
12 tablespoons unsalted butter, at room
temperature
1 teaspoon pure vanilla extract
1 cup heavy cream, at room temperature
Pour the sugar and water into a large saucepan.
Heat on medium high heat and stir constantly until
the sugar completely liquefies. Stir constantly and
be careful not to burn the sugar. After all the sugar
has dissolved, add the butter and vanilla extract to
the saucepan and mix thoroughly. Once the butter
has melted and the butter and sugar are
completely mixed, remove from heat and, using a
whisk, slowly whisk in the heavy cream until you
reach a beautiful golden brown caramel color. Set
aside and let cool and thicken for 5 minutes at
room temperature. Refrigerate for 20 minutes (or
longer) to thicken further before using in the
cupcake and buttercream recipes and for drizzling
on the finished cupcakes.
For the Cupcakes
Makes 24-30 cupcakes
2 1/2 cups all purpose flour
Altitude)
1/4 teaspoon salt
8 tablespoons unsalted butter, at room
temperature
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract
1 1/4 cups whole milk, at room temperature
1/2 cup caramel (recipe above)
1. Preheat the oven to 350 degrees F. Line
cupcake pan(s) with paper baking cups, or grease
the pan with butter if not using baking cups
2. Sift together the flour, baking powder and salt
on a sheet of parchment paper or wax paper and
set aside.
3. Cream together the butter and sugar for 3 to 5
minutes, until light and fluffy.
4. Add the eggs one at a time, mixing slowly after
each addition.
5. Add the vanilla extract.
6. Slowly add one third of the dry ingredients
followed by one third of the milk. Mix slowly, and
then add another third of the dry ingredients,
followed by on third of the milk. Mix slowly until
incorporated. Stop to scrape down the bowl as
ingredients, followed by the last third of the milk.
Mix slowly until fully incorporated.
7. Add the caramel by hand and mix slowly,
swirling it into the batter, but not mixing it in
completely.
8. Using a standard size ice cream scoop, scoop
the batter into the cupcake pan no more than 2/3
full and bake for 18-21 minutes (start checking at
16 minutes). Transfer the pan to a wire rack to cool
completely.
For Vanilla Frosting:
Ingredients (For 10-12 Servings)
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Directions
In a standing mixer fitted with a whisk, mix
together sugar and butter. Mix on low speed until
well blended and then increase speed to medium
and beat for another 3 minutes.
Add vanilla and cream and continue to beat on
medium speed for 1 minute more, adding more
cream if needed for spreading consistency.
 7 sticks unsalted butter, at room 1/4 teaspoon salt
temperature
2 large eggs, at room temperature
2 bottles vanilla extract
1 1/4 cups whole milk, at room
2 Nestle cream, at room temperature
temperature
INGREDIENTS: 4 cups confectioners' sugar
2 1/2 cups all purpose flour
4 cups sugar
2 1/2 teaspoons baking powder