mmmmm caaarmel.

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.

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