I don’t know what came over me when i chose to embark on making these cupcakes. Baking projects like this should only be for the master bakers like Sprinkle Bakes, who probably feels that caramel making is as easy as eating them. I guess curiosity got the better of me, after my somewhat mini success with caramel on a previous incident.
But even with that as a boost, this recipe is still not for the faint hearted, as it requires you to make caramel THREE times. I don’t know how lucky you are generally in life, but for me, there is no way that i can get lucky three times in consecutive.
So making these cupcakes mean one thing, I gotta stop mucking around and pay attention to what’s going on. That’s pretty much the most important rule in the game of caramel making i guess – watching the whole process with vigilant eyes.
Triple salted caramel cupcakes ( does that sounds damn good or wad?), for the triple caramel components that make up the cake. the filling, the topping and the sugar spun decorations.
And thanks to Sprinkle Bakes’ comprehensive and detailed instructions, i think i did pretty okay. THANKS Sprinkle Bakes!
But having said that, i know i still have a long way to go. I wouldn’t exactly call that blob of candied caramel an art, and plus i guess the filling was just a tad over done judging from its colour and its slight bitter taste. For better pictures, head down to Sprinkle Bakes. Her cupcakes and pictures are nothing short of perfect!
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar
Candied Salted Caramel Rounds
1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar
Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice 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 15 times. When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar. Remove from paper and adorn cupcakes.