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Salted Caramel Preztel Cupcakes


Totally unrelated to these Salted Caramel Preztel Cupcakes, but there’s a story that’s too funny not to tell. The last two weeks in August, Tyler was out of town for training in Delaware for 2 weeks. It was bad timing, as he left right after we returned from vacation. I was already experiencing the post-vacation blues and I was not excited about the prospect of being a single working mom for two weeks. (But I survived, and I am so thankful that is not my normal routine!) 

Anyway, I was grumpy that morning and I had made myself some toast with peanut butter and honey. I had to add the honey to brighten up my day a little. I brought them upstairs to eat while I nursed Cameron and set them down right beside where he was sitting.



SALTED CARAMEL PRETZEL CUPCAKES

INGREDIENTS:
For the chocolate cupcakes:
  • 1 cup water
  • ⅔ cup cocoa
  • 1 tsp vinegar
  • ½ cup butter, softened slightly
  • 1 and ¼ cup white sugar
  • ¼ cup + 1 T vegetable oil
  • 2 eggs +1 egg yolk
  • 1 and ¾ cup all purpose flour
  • ½ tsp salt
  • ½ tsp baking soda

For the salted caramel buttercream:
  • ¾ cup softened butter
  • 3 and ½ cups powdered sugar
  • ⅔ cup salted caramel sauce, room temperature
  • ¼ teaspoon salt
  • 1-2 tablespoons heavy cream or milk, room termperature
  • mini pretzel twists, for decorating

INSTRUCTIONS:

  1. Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
  2. Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
  3. In a separate bowl, whisk together the flour, salt and baking soda.
  4. Add to the mixer and mix until just combined. Fill lined cupcake tins about ⅔ full.
  5. Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
  6. To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt and enough of the milk or cream to reach a smooth consistency
  7. Frost the cupcakes, generously of course and top with mini pretzels.



For The Full Instructions, See Full Recipes>>Salted Caramel Preztel Cupcakes
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