GEORGETOWN CUPCAKES SALTED CARAMEL CUPCAKES

For the Caramel

Makes 2 1/2 cups caramel
2 cups (500 g) sugar
1 tablespoon water
12 tablespoons (168 g) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup (250 mL) heavy cream, at room temperature
Pour the sugar and water into a large saucepan. Heat on medium high heat and stir constantly until
the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. After all the sugar
has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter
has melted and the butter and sugar are completely mixed, remove from heat and, using a whisk,
slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and
let cool and thicken for 5 minutes at room temperature. Refrigerate for 20 minutes (or longer) to
thicken further before using in the cupcake and buttercream recipes and for drizzling on the finished
cupcakes.

For the Cupcakes

Makes 24-30 cupcakes
2 1/2 cups (312.50 g) all purpose flour
2 1/2 teaspoons baking powder (cut in half for High Altitude)
1/4 teaspoon salt
8 tablespoons (112 g) unsalted butter, at room temperature
1 3/4 (437.50 g) cups sugar
2 large eggs, at room temperature
2 1/4 teaspoons pure vanilla extract
1 1/4 cups (312.50 mL) whole milk, at room temperature
1/2 cup caramel (recipe above)
1. Preheat the oven to 350 degrees F. Line cupcake pan(s) with paper baking cups, or grease the pan
with butter if not using baking cups
2. Sift together the flour, baking powder and salt on a sheet of parchment paper or wax paper and set
aside.
3. Cream together the butter and sugar for 3 to 5 minutes, until light and fluffy.
4. Add the eggs one at a time, mixing slowly after each addition.
5. Add the vanilla extract.
6. Slowly add one third of the dry ingredients followed by one third of the milk. Mix slowly, and then
add another third of the dry ingredients, followed by on third of the milk. Mix slowly until incorporated.
Stop to scrape down the bowl as needed. Then, finally, add the last third of the dry ingredients,
followed by the last third of the milk. Mix slowly until fully incorporated.
7. Add the caramel by hand and mix slowly, swirling it into the batter, but not mixing it in completely.
8. Using a standard size ice cream scoop, scoop the batter into the cupcake pan no more than 2/3 full
and bake for 18-21 minutes (start checking at 16 minutes). Transfer the pan to a wire rack to cool
completely.

For the Salted Caramel Buttercream

Enough to frost 24-30 cupcakes
450 g unsalted butter, at room temperature
1 kg powdered sugar
2 teaspoons whole milk
2 teaspoons salt
1 cup caramel (recipe above), plus additional for drizzling on top
Add all the ingredients to the bowl of a stand mixer or to a bowl with a handheld electric mixer, and mix
on high speed until light and airy. Frost cupcakes with your favorite piping tip, drizzle caramel on top of
the cupcakes. I added a little extra saltiness with a sprinkle of Fleu De Sel. Yum!