Credit: Cupcakes Provided by Cake Doctors
We have something delicious to share with you! Are your taste buds tired of everything pumpkin flavored? Are you looking to bake something new and different, yet still flavorful? Need something for your upcoming Thanksgiving dinner? Or just something to make some tummies happy and full? Join us in our next baking adventure of the most mouth-watering cupcakes!
Get a head start on your dessert recipe planning before Thanksgiving with this recipe for Salted Caramel cupcakes featuring Hall’s Vanilla Fudge. We know Aunt Karen will be jealous!
Credit: Cupcakes Provided by Cake Doctors
Let’s jump right in, we have no time to waste!
Step 1: Gather the ingredients below.
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- a large pinch of salt
- 6 tablespoons of unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup plus 2 tablespoons buttermilk
For the frosting:
- 4 egg whites (about 1/2 cup)
- 1/2 cup granulated sugar
- 3 sticks unsalted butter (1 1/2 cups), at room temperature
- 1/2 cup confectioner’s sugar (sifted)
- Pinch of salt
- 2 tablespoons vanilla extract
- 1/2 cup salted caramel sauce
Step 2: Make the cupcakes
- Preheat oven to 350F. Line cupcake pans with liners, set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then mix in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl - don't over mix the batter.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcake pan to a wire rack; let cool for 5 minutes and then remove cupcakes from pan. Let cupcakes cool completely.
- Use a paring knife to core a small little bit out of the top of each cupcake and fill with a small dollop of salted caramel sauce.
Step 3: Make the frosting:
- Over a double boiler, heat the egg whites, granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!
- Place the mixture in a stand mixer and whip on high until peaks form and the mixture is cool, about 5 minutes.
- Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on your area, you may need more or less butter.
- Add the powdered sugar and vanilla
- Swirl 2 tablespoons of salted caramel sauce into the frosting and pipe or spread onto cupcakes. Drizzle with remaining salted caramel sauce and sprinkle with sea salt.
Step 4: Adding the most vital part – Hall’s Vanilla Fudge! Once the cupcakes are done cooling off, the icing is frosted, it’s time to top off the cupcakes with a piece of our melt-in-your-mouth Vanilla Fudge! If you thought the cupcakes were mouth-watering before, now they are to die for!
The hard part is over, you have perfected the recipe, now it’s time to show it off. It’s finally Thanksgiving and time to let your baking skill shine. Your cupcakes are the first to disappear from the dessert table! The adults love them, the kids love them, even Aunt Karen loves them! Everyone is complimenting you on the flavors, and most of all, the Vanilla Fudge!
You did it. You finally came up on top with your signature dessert dish for many Thanksgivings to come. Now, time to start planning out this Christmas’ desserts…