Salted Caramel Cupcakes

So, back in seventh grade we used to take Home Economics. I couldn't wait to take cooking, because even back then I loved food.

I have never forgotten the day we made whoopie pies. We always had to make a list of who was in charge of what in the kitchen, and I don't remember what my job was, but my friend Eric was in charge of adding the cocoa and sugar to the recipe. After doing his part, him and another boy started goofing off and Eric got banished from the group. He had to sit out for the rest of class and didn't get to have any of the whoopie pies.

Well, being good friends (and rebels), we stole a whoopie pie and wrapped it in tissues. As we thought we were in the clear, we all started to eat the whoopie pies as fast as we could. Well, Eric wasn't very good at behaving....and he also wasn't very good at telling the difference between the sugar and salt canisters on the counters. Everyone's face turned red and our eyes welled up with tears.

There's nothing quite like a whoopie pie made with a cup or so of salt rather than sugar...

You must be wondering by now why I am retelling this story. If you're not wondering by now, then you have way too much faith in me...

No. I didn't mistake salt for sugar or anything like that...but the cupcake recipe I used tonight was absurdly salty.

One would naturally become excited over a recipe like Salted Caramel Cupcakes, right? And as I was making them, I kept thinking "this is such an easy recipe", "I can't wait to eat these", "I need a pedicure"...you know the normal thoughts that enters one's mind while baking. I was very suspicious that the frosting called for a tablespoon of salt and some sea salt. but I thought that I should question the recipe since baking is usually a science. Well, I was right to question it. These cupcakes tasted like overly salted pretzels with a hint of caramel in there somewhere (well the frosting did at least). Perhaps this observation/questioning means I am moving another level towards becoming a master baker.

Maybe. Just maybe...

Do not be fooled by this tempting dessert.

Or it's army of deceivers.

Salted Caramel Cupcakes
from Amuse Bouche

Cupcakes:
1.5 cups all-purpose flour
1 tbsp. baking soda
1/4 teaspoon sea salt
1 stick of unsalted butter, room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Filling
Jar of caramel sauce (or follow the original link to make your own)
Sea salt 

Caramel Buttercream Frosting
Caramel sauce
2 sticks unsalted butter, room temperature
1 tbsp. salt
1/4 tsp. sea salt
1.5 cups confectioner's sugar

1. Preheat oven to 325. Prepare a muffin tin with liners.
2. In a mixing bowl, combine flour, baking powder and salt. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar on med-high speed until fluffy.
4. Add in the eggs one at a time until incorporated. Add the vanilla. Scrape down the sides as needed.
5. Add the flour mixture in three batches, alternating with the buttermilk, starting and ending with the flour mix.
6. Divide the batter evenly among the liners, filling to about halfway full.
7. Bake for 25 minutes.
8. Let cupcakes cool on a wire rack until completely cooled.
9. Cut a small round piece out of each cupcake. Fill with caramel sauce and sprinkle with a SMALL amount of sea salt.
10. To make the frosting, combine the butter and salt in the bowl of a stand mixture with the paddle attachment. Mix over medium speed until light and fluffy.
11. Add in the powdered sugar and mix for 2 minutes until fluffy.
12. Frost cupcakes as desired and top with chocolate if you so choose.

Keep this stuff on hand. It really helps mask that awful salty after-taste when you take that first bite of the cupcake and then decide you want to spit it out. Just eat a few pieces and you'll be fine...unless you're like me. Then you have to keep your fingers crossed that you don't get a migraine from too much dark chocolate intake.