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Salted Caramel Cupcakes Recipe


This sweet and savory dessert will surprise your palate. Pair this cupcake with vanilla ice cream or caramel latte for extra flavor.
Makes: About 24 cupcakes
Skill Level: None

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Step 1

Preheat oven to 350°F. Line muffin pan with baking cups.

Step 2

In large bowl, stir together flour, baking powder and salt.

Step 3

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla. Alternately add dry ingredients with milk, scraping bottom and sides of bowl often. Fill baking cups 2/3 full with batter.

Step 4

Bake 18-20 minutes or until Cake Tester or toothpick inserted in center of cupcake comes out clean. Remove from oven and place on cooling grid. Immediately poke cupcakes with fork; spoon 1 teaspoon caramel topping onto each cupcake. Reserve remaining topping. Cool 5-8 minutes. Remove from pan; cool completely.

Step 5

In large bowl, beat shortening and butter with electric mixer until creamy. Add caramel topping and vanilla. Gradually add sugar, one cup at a time; beat until light and fluffy.

Step 6

Ice cupcakes with Caramel Buttercream Icing; if desired, decorate with tip 2A swirls. Drizzle with remaining caramel topping; sprinkle with sea salt.

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Ingredients

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sifted all-purpose flour

3 cups sifted all-purpose flour

baking powder

2 1/2 teaspoons baking powder

salt

1/2 teaspoon salt

butter, softened

1/2 cup (1 stick) butter, softened

granulated sugar

1 3/4 cups granulated sugar

eggs

2 eggs

milk

1 1/4 cups milk

<b>Icing</b>

<b>Icing</b>

solid vegetable shortening

1/2 cup solid vegetable shortening

caramel ice cream topping

2/3 cup caramel ice cream topping

sifted confectioners&#39; sugar

4 cups sifted confectioners' sugar ((about 1 lbs.))

sea salt

sea salt

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$7.99

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$5.99

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$9.99

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$1.69

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Non-Stick Standard Muffin Pan

Non-Stick Standard Muffin Pan

large bowl

large bowl

Spatula

Spatula

Toothpick

Toothpick

Fork

Fork

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Salted Caramel Cupcakes is rated 3.0 out of 5 by 4.
Rated 3 out of 5 by from It didn't work for me to poke the warm cupcake with a fork - the cake stuck to the fork. The icing was way too runny - I think it may have been too much caramel topping to add. I had to refrigerate them immediately after putting the icing on. They did taste good, though. Just not sure about the consistency of the icing.
Date published: 2013-08-31
Rated 1 out of 5 by from Ugh! I don't know what happened here. Had to throw out the whole batch! They were very heavy and floury tasting. Icing slid off the top. I don't think I measured wrong either. Sorry, Wilton, I just didn't care for this recipe.
Date published: 2015-08-30
Rated 4 out of 5 by from I had made them for Valentines day and they were a hit! For some it was too sweet, but they did love the presentation of the cupcake. *I didn't drizzle a lot of caramel on top since the icing called for it in the mixture.
Date published: 2014-03-10
Rated 4 out of 5 by from Really liked the cupcakes and they were very easy to make
Date published: 2014-02-08
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