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Salted Caramel Cupcakes

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To help balance the sweetness of the brown sugar cupcake, I created a unique salty frosting. It's the best of both worlds!

What You Need:
(Makes: 10 cupcakes)

1/2 cup of butter, softened
1 cup of packed dark brown sugar
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 & 1/4 cups of all-purpose flour
3/4 teaspoon of baking powder
1/4 teaspoon of salt
1/2 cup of milk
For the Frosting:
1/3 cup of sugar
4 teaspoons of water
1/8 teaspoon of salt
1 & 1/3 cups of heavy whipping cream

What to Do:
Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

STEP 2) Fill paper-lined muffin cups three-fourths full. Bake 18 to 22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.

STEP 3) In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring until mixture turns an amber color.

STEP 4) Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost the cupcakes.

STEP 5) Enjoy!



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