Caramel Cupcakes with White Chocolate Buttercream

I made caramel today.

For the first time.

I was nervous.

It wasn’t that bad until I had to put the water in at the end to stop the caramelizing. It jumped everywhere and I thought I was going to burn half my arm off.

I only burned my finger tip though. Success!

It’s been a frustrating day, I’m glad the caramel went well. However, I did spill white chocolate everywhere and burned myself on that.

Anyway.

These cupcakes were made for this great contest called the Mystery Box Cupcake Challenge. Every month an ingredient is unveiled and it must be incorporated into a cupcake. This month it was white chocolate, something I love very much.

It’s sponsored by some pretty great places/people:

The winner of August’s Mystery Box Cupcake Challenge will receive prizes from:

• Bake It Pretty; $5 electronic gift card
• Beanilla; 3 Indian + 3 Tahitian vanilla beans & a jar of Ground Vanilla
• CT2Designs; a cupcake ring
• Miss Kitty Creations; a cupcake charm of your choice
• Sweet Cuppin Cakes; a prize pack worth $25

Thank you to all our prize sponsors!

Yeah, how could I not enter?

It’s a really simple looking cupcake, I’m fine with that. It’s delicious. Here’s the recipe, try making them yourself.

Print Recipe
Caramel Cupcakes
Adapted from Sugarlaws

Makes roughly 15 cupcakes.

10 tablespoons unsalted butter at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon kosher salt
1/3 cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
1 teaspoon vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup whole milk, at room temperature

The first thing is to make sure all your ingredients are room temperature.

Prepare the caramel syrup (recipe below) first.

Preheat oven to 350°F and line two cupcake pans, if you fill liners to the top you only need one pan.

Sift together flour and baking powder, set aside.

Cream together butter, sugar, and salt until fluffy. Slowly add in room temperature caramel syrup until fully incorporated. Beat in eggs, one at a time and then add vanilla.

Add one-third of your flour mixture, half of the milk, half of the remaining flour, the rest of the milk, and the rest of the flour. Mixing after each addition. Mix the last bit by hand with a rubber spatula.

Spoon into cupcake liners, a little more than 3/4th full, mine didn’t rise very much at all. Bake for about 15-20 minutes (mine were done at 17 minutes).

Caramel Syrup
Copied directly from Sugarlaws

2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. (Obviously wait for it to cool on a spoon before touching it.)

White Chocolate Buttercream
Adapted from sugar Sweet sunshine

2 ounces white chocolate
1 stick unsalted butter, room temperature
2 1/2 cups powdered sugar
2 tablespoons milk
1 1/2 teaspoons vanilla

Melt white chocolate and allow to cool to room temperature.
Cream chocolate and butter together, add in powdered sugar 1/2 cup at a time with 1/2 tablespoon milk each time. After fully mixed in, add vanilla.

Filed Under Cupcakes

4 Responses to “Caramel Cupcakes with White Chocolate Buttercream”

1. Jamieanne says:

   August 20, 2010 at 12:54 am

   Caramel and white chocolate together sounds like a fabulous combination! I’m sorry that you burned yourself, but I’m glad you ended up with some yummy cupcakes!

   Reply
2. michelle says:

   August 21, 2010 at 12:15 pm

   these sound delicious even though my fondness for white chocolate is minimal – i’m sure the home made caramel more than makes up for it – definitely going to have to try these out

   thanks for checking out our new blog and i promise promise promise that the recipe for the lemon surprise white chocolate cupcakes will be up in the next day or two so keep checking back

   Reply
3. Ange says:

   August 22, 2010 at 12:54 pm

   These look great! Good luck.

   Reply
4. mixbakestir says:

   August 31, 2010 at 12:41 pm

   Caramel and white chocolate – two of my favorite things. Must try them together!

   Reply

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