Tuesday, December 2, 2008

Yeah for Caramel: Part Two

The Daring Baker challenge for November was so good; it tasted even better the second day. I had to make it again!
This time, I made cupcakes.
The recipe appears here, but since I made it twice I thought I would also include it in this post. I encourage everyone to try it out! There is the extra step of making the caramel syrup, but it is totally worth it.

CARAMEL CUPCAKES

this recipe makes 24 cupcakes

  • 10 Tablespoons unsalted butter, room temperature
  • 1 1/4 Cups sugar
  • 1/2 teaspoon kosher salt
  • 1/3 Cup caramel syrup (recipe follows)
  • 2 large eggs, room temperature
  • splash vanilla extract
  • 2 Cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 Cup milk (I used skim), room temperature

1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.

2. Add sugar and salt & cream until light and fluffy.

3. Slowly pour room temperature caramel syrup into bowl.

4. 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.

5. Sift flour and baking powder.

6. Turn mixer to lowest speed, and add one third of the dries.

7. When incorporated, add half of the milk, a little at a time.

8. Add another third of the dries, then the other half of the milk and finish with the dries. {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.}

9. Take off mixer and by hand, use a spatula to do a few last folds. making sure batter is uniform.
Fill 24 cupcake liners 2/3 full.

FOR THE CARAMEL SYRUP

2 cups sugar

1/2 cup water

1 cup water for (stopping)

1. In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand.

2. Brush down any stray sugar crystals with wet pastry brush.

3. Turn on heat to highest flame.

4. Cook until smoking slightly: dark amber.

5. 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 prepared to step back.

6. 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.}
For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

One of the complaints regarding the cake for some of the DB's was that it was too tough. I didn't have that experience at all. In saying that, I do let my butter and sugar cream together for at least 5 minutes. I think that the key to a fluffy light batter is this step.
For the frosting, I made a buttercream and added more of the caramel syrup.

Enjoy!
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6 comments:

Reeni said...

Caramel is one of my favorites, these must be really good for you to make them twice. That caramel syrup sounds so delicious! I have to try them now, yum!

Diana said...

I love that you made it again! I have caramel syrup left over and am thinking of making the frosting with it for cookies.

Calm In The Kitchen said...

Diana: Frosting cookies!! I never thought of that, but what a great idea! Can you tell that I am addicted to the elements of this recipe!
Reeni: Definitely stand back when you add the water...it's crazy! But, the results are worth it. It makes a ton, I still have some left over!

appropriated.muffin said...

that is one gorgeous cupcake!! just stopping in to say a hello... thank YOU for visiting my blog. :) I will be sure to check back for more yummies.

Foodista.com said...

I love what you are doing here! Yummy! oh, and if you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and i hope you can build your profile there share your recipes with us as well.

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