Hayden's Eagle Scout Court of Honor was last night, and Linda asked me to make a couple of things: coconut cream pie, and some kind of cupcakes. I haven't been baking much lately, so the wide open options of cupcakes to choose from had me reeling, in a good kind of way. After consulting Michelle and Miranda both, I stumbled upon a totally different recipe that had me at soon as I saw "Salted Caramel Cupcakes". Yes, please.
Prior to making these, I went a full 26 days without sugar- more on this later. However, asking me to bake these 4-step cupcakes and a fabulous coconut cream pie was like asking an alcoholic to bar tend your party. For 3 days. (I baked these over 2 days and then had leftovers for a third.) So after 26 days, Salted Caramel Cupcakes broke me.
But get this. You start with a wonderful caramel cake. I will definitely make these cakes again. Then you make a very light and fluffy buttercream. Then you make an amazing buttermilk syrup, which is really like a delightful caramel sauce. You swirl the buttercream and the caramel together to complete the frosting. Then you dip a long chewy caramel in chocolate (I chose bitter chocolate). And then, and THEN- you sprinkle- wait for it- kosher salt on top of the caramel and the cupcake itself. Kosher salt. On the cupcake.
It was amazing.
Additionally, the coconut cream pie was my best so far! Always a pleasure, especially since I don't get to make them too often. Thank goodness for reliable, time-tested, family-honored recipes. Thank goodness for grandma who perfected them over the years and then passed along her wisdom to her daughters, granddaughters, and friends.