KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsFor Next time!! =)
For the Caramel Sauce:
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed dark brown sugar
3/4 cup firmly packed light brown sugar
3/4 cup whole milk
1/4 teaspoon salt
For the Caramel Cupcakes:
1 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
3 large eggs, broken into a small bowl
1 teaspoon pure vanilla extract
3/4 cup whole milk
For the Salted Caramel Buttercream:
3/4 cup reserved caramel sauce
2 cups confectioners’ sugar, sifted through a strainer
2 tablespoons unsalted butter, softened
2 tablespoons egg substitute, such as Egg Beaters
1/4 teaspoon salt
Topping:
Coarse-grain salt
Comments