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GEORGETOWN CUPCAKES SALTED 2 1/2 teaspoons baking powder (cut in half for High needed.

(cut in half for High needed. Then, finally, add the last third of the dry
Altitude) ingredients, followed by the last third of the milk.
CARAMEL CUPCAKES
Mix slowly until fully incorporated.
1/4 teaspoon salt
For the Caramel: 7. Add the caramel by hand and mix slowly,
8 tablespoons unsalted butter, at room swirling it into the batter, but not mixing it in
Makes 2 1/2 cups caramel temperature completely.
2 cups sugar 1 3/4 cups sugar 8. Using a standard size ice cream scoop, scoop
1 tablespoon water 2 large eggs, at room temperature the batter into the cupcake pan no more than 2/3
full and bake for 18-21 minutes (start checking at
12 tablespoons unsalted butter, at room 2 1/4 teaspoons pure vanilla extract 16 minutes). Transfer the pan to a wire rack to cool
temperature completely.
1 1/4 cups whole milk, at room temperature
1 teaspoon pure vanilla extract
1/2 cup caramel (recipe above)
1 cup heavy cream, at room temperature
For Vanilla Frosting:
Pour the sugar and water into a large saucepan.
Ingredients (For 10-12 Servings)
Heat on medium high heat and stir constantly until 1. Preheat the oven to 350 degrees F. Line
the sugar completely liquefies. Stir constantly and cupcake pan(s) with paper baking cups, or grease 3 cups confectioners' sugar
be careful not to burn the sugar. After all the sugar the pan with butter if not using baking cups
has dissolved, add the butter and vanilla extract to 1 cup butter
the saucepan and mix thoroughly. Once the butter 2. Sift together the flour, baking powder and salt
has melted and the butter and sugar are on a sheet of parchment paper or wax paper and 1 teaspoon vanilla extract
completely mixed, remove from heat and, using a set aside.
1 to 2 tablespoons whipping cream
whisk, slowly whisk in the heavy cream until you
3. Cream together the butter and sugar for 3 to 5
reach a beautiful golden brown caramel color. Set Directions
minutes, until light and fluffy.
aside and let cool and thicken for 5 minutes at
room temperature. Refrigerate for 20 minutes (or In a standing mixer fitted with a whisk, mix
4. Add the eggs one at a time, mixing slowly after
longer) to thicken further before using in the together sugar and butter. Mix on low speed until
each addition.
cupcake and buttercream recipes and for drizzling well blended and then increase speed to medium
on the finished cupcakes. 5. Add the vanilla extract. and beat for another 3 minutes.

For the Cupcakes 6. Slowly add one third of the dry ingredients
followed by one third of the milk. Mix slowly, and
Add vanilla and cream and continue to beat on
Makes 24-30 cupcakes then add another third of the dry ingredients,
medium speed for 1 minute more, adding more
followed by on third of the milk. Mix slowly until
2 1/2 cups all purpose flour cream if needed for spreading consistency.
incorporated. Stop to scrape down the bowl as
7 sticks unsalted butter, at room 1/4 teaspoon salt
temperature
2 large eggs, at room temperature
2 bottles vanilla extract
1 1/4 cups whole milk, at room
2 Nestle cream, at room temperature
temperature
INGREDIENTS: 4 cups confectioners' sugar
2 1/2 cups all purpose flour
4 cups sugar
2 1/2 teaspoons baking powder