Southern White Sauce
We stopped a Target this weekend and they had Salted Caramel Cupcakes as a demo. OMG! So I've been on the hunt for a recipe. Still have yet to try, but I can't wait.
For the cupcakes:
2 sticks unsalted butter, softened
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
Preheat oven to 350 degrees. Line 2, 12-cup muffin tins with paper cupcake liners.
In a mixer fitter with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.
Pour the batter in to the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center , and light golden brown on top. Let cool in the pan on a cooling rack.
For the icing:
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 (16 ounce) package brown sugar
1 (16 ounce) package confectioners sugar, sifted
Coarse sea salt for garnish
Bring the butter, cream and brown sugar to a boil in a heavy saucepan. Boil for 5 minutes or until thickened and the sugar is dissolved, stirring often, Pour carefull into a large bowl and add the sifted confectioners’ sugar immediately. Beat until creamy and smooth. Let the icing cool slightly.
To frost the cupcakes:
Remove the cupcakes from the pan.
The icing should still be warm but firm enough to just barely drip over the edges. Do a test on one cupcake and when it is the right consistency, go ahead and frost all the cupcakes fairly quickly before the icing hardens. (a small off-set spatula works well here) Sprinkle each with a healthy pinch of the sea salt as you go so it will adhere to the wet icing. Let icing set before serving. Makes 24.
Enjoy!
For the cupcakes:
2 sticks unsalted butter, softened
2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
Preheat oven to 350 degrees. Line 2, 12-cup muffin tins with paper cupcake liners.
In a mixer fitter with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one, until well combined. Sift together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.
Pour the batter in to the prepared pan, filling each slot three-quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center , and light golden brown on top. Let cool in the pan on a cooling rack.
For the icing:
1 cup (2 sticks) unsalted butter
1 cup heavy cream
1 (16 ounce) package brown sugar
1 (16 ounce) package confectioners sugar, sifted
Coarse sea salt for garnish
Bring the butter, cream and brown sugar to a boil in a heavy saucepan. Boil for 5 minutes or until thickened and the sugar is dissolved, stirring often, Pour carefull into a large bowl and add the sifted confectioners’ sugar immediately. Beat until creamy and smooth. Let the icing cool slightly.
To frost the cupcakes:
Remove the cupcakes from the pan.
The icing should still be warm but firm enough to just barely drip over the edges. Do a test on one cupcake and when it is the right consistency, go ahead and frost all the cupcakes fairly quickly before the icing hardens. (a small off-set spatula works well here) Sprinkle each with a healthy pinch of the sea salt as you go so it will adhere to the wet icing. Let icing set before serving. Makes 24.
Enjoy!
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