Sea Salted Caramel Cupcakes

You just made caramel!

This is what the frosting should look like in the end:The first time I used this recipe, I made funfetti cupcakes. The second time, I used vanilla cake. Either one works, but the vanilla allows the frosting to really "shine."

My ghetto fab frosting bags (:

Yummy cupcakes!

INGREDIENTS

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  I cheated and used a box mix for the actual cupcakes, so all you will need for that is an egg or two and some veggie oil. (And it still tasted GREAT!:)


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  1 stick butter


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  3-4 cups powdered sugar


• 
  
  1/2 cup granulated sugar


• 
  
  1/2 cup heavy cream


• 
  
  sea salt - no specific measurement

TO DO

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  In a heavy bottomed saucepan, melt the sugar over medium heat until it begins to melt. It should be brown and (slightly) bubbly.


• 
  
  After it is melted, pour the cream in a slow, steady stream


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  STIR CONTINUOUSLY (this is SO important!)


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  In another bowl, cream the butter until it is fluffy and smooth


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  Add the powdered sugar into the butter one-half cup at a time until the mixture is smooth (You may not need all four cups. I rarely do:)


• 
  
  Add a dab of sea salt - just a pinch - and taste


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  Add the caramel (yes, you just made caramel out of white sugar and cream:) in dollops to the buttery sugar mixture and stir


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  *Spoon the newly made frosting into a Ziploc baggie and cut a very small edge of one of the bottom corners of the baggie


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  Seal the Ziploc and squeeze the frosting towards the corner of the bag, the opening


• 
  
  Pipe onto cupcakes


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  Sprinkle a pinch more sea salt onto the top of each cupcake for a little more flavor. It helps balance the sweetness of the caramel (:
  

Enjoying sweet 'n' salty goodness,
Em