I was a little disappointed when I saw the Daring Bakers recipe this month. "Ugh, another cake!" I thought, and considered skipping it. Then I read through the rules and discovered we could do cupcakes. Then I got an email from our local humane society asking for donations of goodies for a bake sale. I took it as a sign. The universe clearly wanted me to make this recipe.
And for good reason, as it turns out--these cupcakes were incredible!
First of all, other than some extra butter that I had to pick up, I already had all of the necessary ingredients. (I hate having to go out and buy a ton of special stuff, because then, if the recipe doesn't work, not only have I wasted my afternoon, I've wasted a bunch o' cash as well!) Second, the procedure--making caramel syrup--was just enough to be interesting without being overwhelming. Third, the cupcakes were very unique. They ended up quite a bit denser than my cakes ordinarily turn out, but in a good way. They were so moist--almost a creamy texture.
And then there was the frosting. It looks so simple, right? Butter, powdered sugar, whatever. But if you are a lover of the sweet-and-salty combo, you need this frosting. (I have no words...like a pretzel dipped in chocolate, but about a billion times better maybe?)
I think this is my new go-to cupcake. Props to Shuna Fish Lydon for the recipe, and to Dolores, Alex, Jenny, and Natalie for hosting the challenge. For the recipe, read on.
CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
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
Preheat oven to 350F
Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
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. Turn batter into prepared cake pan.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. (NOTE: I baked the cupcakes for about 20 minutes.) Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
Cake will keep for three days outside of the refrigerator.
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.
