I woke up last Sunday and felt really ambitious. That rarely happens. So, I decided to trek into more uncharted territory and make salted caramel cupcakes. Best decision of my life so far. Well, that might be a stretch, but it’s right up near the top of the list. Lucky for me, I found a recipe that made it pretty easy!
This whole ordeal was full of firsts for me. I’ve never had/made a brown sugar cupcake before. It may be my favorite kind of cupcake. I don’t know how I’ve lived this long and never made them before! Super simple and crazy good.
Also, I’ve never made filled cupcakes before. Fortunately, I got this cool little tool for removing the stems from strawberries at Williams Sonoma, and that worked perfectly to make a tiny little divot to fill with caramel-y goodness.
AND I’d never worked with homemade caramel before. Who knew that you can dump a little sugar and some magic in a pan and it makes caramel? It’s not surprisingly delicate to work with. It can go from perfect to a black mess in a blink. I have more sympathy for those caramel-burning pastry chefs on Cupcake Wars now. Seriously, every week, someone burns the caramel.
To be perfectly honest, I wasn’t totally thrilled with the frosting at first. All I could taste was butter. BUT when I ate one later, it was delicious and I could taste the caramel. I think I was just used to eating (drinking?) the real stuff from the pan.