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Salted Caramel Cupcakes recipe ‹ buttonspoon
buttonspoon
outfit of the day, food review, food recipe

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This recipe make 12 standard cups

Dry Ingredients
All Purpose Flour 1/2 cup
Cake Flour 1/2 cup
Baking Soda 1 teaspoon
A pinch of Salt

Wet Ingredients
Unsalted Butter 1/2 cup
White Sugar 1 cup
Egg large 1
Sourcream 80 ml
Vanilla Extract 1/2 teaspoon
Whole Milk 1/2 cup

Method :
* Preheat oven 350 fahrenheit
* Sift together dry ingredients, set aside
* Combine milk and vanilla extract, set aside
Beat unsalted butter and sugar until pale color for about 5 minutes. Beat in egg, scrape the side of mixing bowl if necessary. Add in sourcream, beat again until incoporate. Add dry ingredients alternating with milk mixture (dry-milk-dry-milk-dry). Bake for about 22 -25 minutes or until toothpick comes out clean. Let it cool

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Salted Caramel Frosting

Eggs White large 2
White Sugar 80 gr
Unsalted Butter – softened 90 gr
Kosher Salt
Caramel sauce

Whip together egg white and sugar over shimmering water (double boiler), make sure the bowl do not touch the water. Whip constantly until the egg white start foamy. To make sure it’s done, rub some mixture with your fingers, if the sugar is dissolved, then it’s done. Remove from heat, keep whisking until the mixture cooling down for about 10 minutes. Start adding unsalted butter while whisking, very slowly. Add caramel sauce and whisk again until incorporate and fluffy. Pipe over the cupcake and sprinkle with a little bit of salt, serve.

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