Salted Caramel Cupcake | TidyMom

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These caramel cupcakes are topped with a rich salted dulce de leche caramel frosting and happen to be the perfect virtual baby shower treat for my blogging? friend Jenny of Picky Palate.

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There seems to be something running in the blogging water these days, when you consider all the pregnant bellies showing up on blogs, facebook and at events.

Today my friends and I are throwing a surprise virtual shower for Jenny, the creative face behind the Picky Palate a blog full of fun kitchen creations!?? Jenny is a wife and mom of two little boys, with number three expected to arrive in September!? Not only has she been cooking up another picky palate to feed, but Jenny has also just finished her very first cookbook, The Picky Palate Cookbook with Wiley Publishing that will be available October 22nd 2012.? What an exciting year for her!!

We all can?t get together with Jenny in person, but we can all share our well wishes and excitement for her and her family by showering her with our virtual sweets, treats and more!

Earlier last month I visited Sprinkles cupcake shop in New York City with my daughters.? As soon as I opened the door and took in the sweet aroma, I knew I wanted the salted caramel cupcake.? I?ve been dreaming about the wonderful thick, creamy buttery caramel frosting every since, and knew I would need to try and recreate that cupcake at home.? What better time than a virtual baby shower!? I think Jenny would LOVE these as much as we did!

I started with a Duncan Hines Caramel Cake Mix and doctored it up just a bit.? Still using 3 eggs like the box calls for, but I then? used melted butter instead of oil, and only one cup of liquid, using 1/2 cup Coffee-Mate Caramel Macchiato creamer and 1/2 cup water. {full recipe below}

This will yield a nice thick batter, enough for 24 regular size cupcakes and 12 mini cupcakes.

The real magic happens with the frosting!? I used Nestle la lechera dulce de leche caramel to make a caramel cream cheese frosting!? If you can?t get a hold of the Dulce de Leche, I?m sure caramel ice cream topping would work well too.

With the left over dulce de leche, I drizzled a little over the top of the frosting then a light sprinkling of fleur de sel that I picked up at The Meadow Shop in New York City!? A beautiful and unexpected shop that I fell in love with that specializes in artisan salt and gourmet chocolate and more! A must stop if you ever find your self in NYC?s West Village!

I wish I could give you? a scratch and sniff here!? Even sitting on my table 2 days later, you could just smell the creamy, buttery caramel as you walked by.? These were, dare I say, nearly as good as what we had at Sprinkles.? Although, I?m not comparing them side by side, but they were definitely every bit as dreamy as I had envisioned!

There you go! One seriously sensational cupcake! For one seriously sensational blogger and her new baby!

I have to tell you though, my husband wasn?t a fan of the salt, so if you aren?t either, just leave the salt off the top?..but promise me, you will try it on just one!? Be very light, a little fleur de sel goes a long way!

Congrats to your family, Jenny! There are a lot of incredible moments ahead for you.

Ingredients

Instructions

For Caramel Cupcakes

1. Heat oven to 350? and line cupcake pans with cupcake papers.
2. In a large bowl, using electric mixer, combine cake mix, eggs, butter, cream and water for 1 minute on low. Scrap sides, then mix on high for 1 minute.
3. Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes (10 minutes for mini cupcakes) or until toothpick inserted into the center cupcakes comes out clean.
4. Let cupcakes cool completely before frosting.
5. Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.

For Salted Caramel Cream Cheese Frosting

6. Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
7. Add the caramel and mix until fully incorporated.
8. Slowly add powdered sugar 1 cup at a time and blend on low speed until combined and desired consistency (you want your frosting pretty thick).
9. Increase to medium speed and beat until it begins to get fluffy.(about 1 minute)
10. Pipe caramel frosting on top of cupcakes with an extra large round pastry tip
11. Drizzle frosting with caramel
12. Lightly garnish with fleur de sel

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Jenny?s Virtual Baby Shower Tour

Amanda:?i am baker?Special Cake for a ?Picky Palate? target=?_blank?

Amanda:?Kevin and Amanda?Cinnamon Blueberry Biscoff Breakfast Cookies

Angie:?Bakerella?Baby Faces

Averie:?Averie Cooks?Chocolate Banana and Biscoff Graham Bars

Bev:?Bev Cooks?Horseradish Deviled Eggs

Bridget:?Bake at 350?Cute as a Button Cupcakes

Cheryl:?TidyMom?Salted Caramel Cupcakes

Gaby: Whats Gaby Cooking?Blueberry Buttermilk Cake

Heather:?Heather?s Dish?Perfect Pancake Bites? ?

Julie:?The Little Kitchen?Mixed Berry Mint Slushies

Kathy:?Panini Happy?Baby Oreo Ice Cream Pies

Kristan:?Confessions of a Cookbook Queen?Homemade Animal Crackers

Lauren:?Lauren?s Latest?Mini Chocolate Lava Cakes

Lori:?Recipe Girl?Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

Maria:?Two Peas and Their Pod?Cookies ?n Cream Sheet Cake

Marion:?Sweetopia?Baby Shower Cookie Favors?

Marla:?Family Fresh Cooking?Blueberry Mint Agua Fresca

Michelle:?Brown Eyed Baker?Shrimp Nacho Bites?

Naomi: Bakers Royale ? Chocolate and Peanut Butter Chocolate Chip Trifles

Recipe Boy:?Chocolate Dipped Peanut Butter Cup Stuffed Oreos

Robyn:?Add a Pinch Blue Velvet Cake

Shaina:?Food For My Family?Ginger Plum Preserves

Shelly:?Cookies and Cups?Oreo Pop Baby Rattles?

Teresa:?Blooming On Bainbridge?Pom Pom Cupcakes ~ Coming Soon!

Source: http://tidymom.net/2012/salted-caramel-cupcakes/

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