Recently, Betty of How To Eat A Cupcake asked me if I’d be interested in a baking group for Martha Stewart’s new cupcake book. Since I already had the book, I knew I would be making plenty of cupcake from it, and it is a monthly baking group, so I felt comfortable taking this on. The first cupcake chosen was a Salted Caramel Cupcake, which is one I was hoping to make soon anyway. I love chocolate, and caramel is close behind, so the two together is pretty much hard to beat. The cupcake portion of this recipe is very simple and straightforward. They had a strong chocolate flavor, and would be great on their own. After letting the cupcakes cool, you cut the center out to make room for the caramel. After making several filled cupcakes, I’ve found that a grapefruit knife is helpful for this task, so if you have one, you will be pleased to know that it has more than one use!
The caramel comes next. I love caramel, and was happy that this made a little bit more than I needed 🙂 It was made using the wet method, which means that you heat sugar and water until it reaches the caramel stage. You need to be fairly quick when you fill the cupcake centers with the caramel, because it will harden. Next, you make the cupcakes and frost them with a delicious, rich, chocolate frosting. It doesn’t get much better! I really liked these cupcakes, although I thought the caramel flavor would come through a bit more. It did make for a moist, gooey center. The recipe calls for making mini cupcakes, but I decided to make mine regular size. I halved the recipe and got 8 cupcakes, which was perfect for the size crowd I served them to. I am looking forward to making more wonderful cupcakes in the upcoming months!
Salted Caramel Cupcakes
Source: Martha Stewart’s Cupcakes