Another baking challenge from the Daring Bakers, and this one included lots of sugar. I have been making a lot of items for a bake sale at the end of this week, and caramel corn was on my list. So this challenge of making the caramel icing seemed like I could do it in my sleep.This recipe may look hard to do, but it really isn't especially in cupcake form.
And, Salted Caramel is all the range now, especially Salted Caramel Coffee. I thought I would add a bit more salt to my creation on top. These were a big hit and I will be selling them at the Bake Sale. Yum-mo! So give them a try if you have the time....
This was my version of Shuna Fish Lydon's of Eggbeater (http://eggbeater.typepad.com/) signature Caramel cake (as showed here).
CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
INGREDIENTS
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
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
DIRECTIONS
**Preheat oven to 350F
**Line cupcake pans
**In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
**Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
**Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients.
**When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
**Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform.
**Scoop batter into cupcake liners, baking for 20 min, until springy.
**Cool cupcakes completely before icing it.
CARAMEL SYRUP
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.}
***Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
**Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
**Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time.
**When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated.
**Add salt to taste.
***Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light
