Posts Tagged ‘Caramel Frosting’

The Shower

September 25, 2010

My sister Michel’s wedding shower was last Sunday, and it was a success! We had a lot going on, but everything came together, no one was hurt, and we all made it to work on Monday morning mostly unscathed.

My Dad grilled chicken. My Ma & I made this barley salad recipe. We made a lot of this recipe. We should have made more, but I don’t think we had a big enough pot. It was so hearty and tasty.

My aunts and cousins made salads and appetizers and pretty jello molds.

My grandmother made a billion cookies. By the time we were cleaning up my Aunt’s place post-party, they were all gone. She’s a pretty great baker.

We made chocolate caramel cupcakes. A bit of a frosting mishap, but still super good.

I made nectarine sorbet and served it with a drizzle of red wine and strawberries.

Too much food!

I wish I took more pictures.

But it was busy!

Anyway, if you have cute pics from Michel’s big day, please email them my way. And… here’s the cupcake recipe…

Chocolate Salted Caramel Cupcakes


from Cinnamon Spice & Everything Nice

makes 20 cupcakes

3 ounces semi sweet chocolate chips
2 cups flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (half cup) unsalted butter, softened
1 1/3 cups sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk, room temperature

1 stick (half cup) unsalted butter, cut into pieces
1 cup packed brown sugar
3/4 cup milk
2 1/2 – 3 cups powdered sugar
sea salt for garnish

For the cupcakes:

Preheat your oven to 350° F and prep your cupcake tins with paper liners.

On low power nuke the chocolate chips in a microwave-safe bowl.  Stop the microwave to stir every thirty seconds until chocolate is smooth and melted.  Set aside and cool to room temperature.

Whisk together flour, cocoa powder, baking soda, and salt.  Set aside.

Using a hand mixer, cream 1 stick of butter with the sugar until light and fluffy.  Beat in vanilla and eggs, then the cooled chocolate.

Add the flour mixture to the batter in four parts, alternating with the addition of the milk.  Beat until just combined.

Pour batter into cupcake pans.  Bake 20-22 minutes until a toothpick inserted in the cupcake center comes out clean.  Cool on wire rack.

For the frosting:

In a heavy-bottomed 2 quart saucepan, melt the butter over medium heat.  Stir in brown sugar and bring to a boil, stirring constantly.

Reduce heat to low but maintain boil for 2 minutes and continue to stir the caramel.

Carefully add 1/2 cup of the milk to the caramel.  Return to a boil, and then remove from heat.  Cool for 30 minutes until caramel is lukewarm.

Transfer cooled caramel to a mixing bowl.  With a hand mixer, gradually incorporate the powdered sugar and milk.  Beat 3-4 minutes.  Chill frosting in fridge until ready to frost cupcakes, at least 1-2 hours.

Whip frosting with mixer to a spreadable consistency.  Add sugar or milk if necessary.  Frost cupcakes and sprinkle with sea salt.