Buttermilk Cupcakes with Caramel Icing
User Reviews
5
Buttermilk Cupcakes with Caramel Icing
Description
This recipe produces buttermilk cupcakes with a light texture, achieved by creaming butter and sugar, incorporating eggs and vanilla, and mixing in flour, baking powder, baking soda, and tangy buttermilk. Baking until a toothpick comes out clean ensures a tender crumb that holds its shape.
The accompanying caramel icing begins by boiling butter, brown sugar, and cream, then cooling slightly before beating in sifted powdered sugar to a smooth consistency. The cupcakes are dipped in this caramel icing to coat them evenly, offering a sweet and creamy topping that complements the subtle tang of the cake.
Additionally, candy apples are prepared separately by coating mini crimson apples in a hot sugar syrup with food coloring and placing them on a baking sheet. The notes suggest inserting popsicle sticks into half the cupcakes to create a caramel apple look, adding a playful visual element for serving or special occasions.
Ingredients
- 1 cup butter unsalted and at room temperture
- 2 cups granulated sugar
- 3 egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
Caramel Icing
- 1/2 stick 4 ounce butter, unsalted
- 1 cup brown sugar packed
- 2/3 cup heavy whipping cream
- 2 cups powdered sugar sifted
Candy Apple
- 12 apple Crimson variety
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 3/4 cup water
- 4-6 red food coloring drops
Instructions
- Pre-heat oven at 350 degrees. Line 2 muffin pans with cupcake liners and set aside.
- In a large bowl, cream butter and sugar together until fluffy. Add eggs one a a time beating well after each addition. Mix in vanilla.
- In a separate medium bowl whisk together flour, baking powder, and baking soda. Add a third of the flour to the butter mixture alternate with buttermilk. Mix well after each addition. Pour into prepared cupcake pan and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire baking rack.
- CARAMEL ICING
- Combine butter, brown sugar and cream in a small saucepan. Over medium heat bring to a boil, stirring constantly ensuring the sugar melts and none is on the bottom of the saucepan. Remove from heat and cool for 10 minutes. On low speed beat in sifted powdered sugar until smooth. Dip each cupcake into the batter and let set.
- CANDY APPLES
- Line a baking sheet with parchment paper and place clean mini apple on top and set aside.
- In a small saucepan add sugar, corn syrup and water and cook over medium heat (watch so it closely so it doesn't boil over pan) until a candy thermometer reaches 300 degrees (not more than 310). Remove from heat and stir in food coloring. Using a spear or small pliers (protect your fingers and hands!) dip each apple into the hot candy. Place back on baking sheet and let harden. Place on cupcake or eat plain.
Notes
- Insert popsicle sticks into half of the cooled cupcakes to create a caramel apple presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 72g | 24% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 52mg | 17% |
| Sodium | 86mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 57g | 114% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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