Salted Caramel Cupcakes

- made one of my favorite chocolate cupcake recipes according to the recipe directions (you’ll see my fave in an upcoming fundamentals post). Use whatever recipe floats your boat. Yellow cake would be equally as amazing.
- find a basic vanilla buttercream recipe. I usually combine 3 sticks of softened unsalted butter, 1 tablespoon clear vanilla extract, 2 pounds of confectioners’ sugar and enough milk to reach the desired consistency (about 4-5 tablespoons).

- hollow out a small circle in the center of each cupcake; I use an apple corer because I am anal and obsessed with symmetry. You can also use this piping tip from Wilton which allows you to inject frosting into cupcakes.

- add in a bit of homemade caramel sauce to the hollowed center and replace the small piece of cake you removed from the center.

- top the cupcake with buttercream frosting

- finish with a square of homemade Vanilla Bean Fleur de Sel Caramel.

- homemade caramels can get a little pliable when sitting at room temperature, add these to your cupcakes right before serving.
- you can definitely cheat a little and use store bought caramel, heck you can even use high quality caramels
- I piped the frosting using the large round tip from bake it pretty. You can check out my video piping tutorial found in this post.



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