I'm totally not following along with the first of the new year trend of posting low-fat, low-cal treats.
Me? Bad influence? Yes, I know.
Honestly, I made these cupcakes a couple of months ago for a friend's birthday and just now getting around to posting them. The holidays had me busy busy busy. Of course, I say every year I'm not going to get stressed out and create tons of work for myself, but every year I do. I guess it wouldn't be the holidays unless I run myself into a total chaotic frenzy. Even as I'm typing this and thinking about the holidays, it's getting me a little stressed.
I could definitely use one of the those cupcakes, like NOW!! I'm telling you, that salted caramel buttercream can definitely cure some stress, if only for a little while. :)
Vanilla Bean Cupcakes with Salted Caramel Buttercream
Frosting recipe from The Novice Chef
1 box white cake mix (only the mix - do not use the instructions on the box)
4 egg whites
1 cup milk
1/2 cup butter, melted
1 vanilla bean, scraped
Preheat oven to 350 degrees. Line cupcake pans with cupcake liners and set aside.
In a large mixing bowl, combine all the ingredients and beat at medium speed for about 1 1/2- 2 minutes. Pour batter into the prepared cupcake pans (about 2/3 of the cupcake liner) and bake for 18-20 minutes, depending on your oven. Cool in the pan for about 2-3 minutes and then take cupcakes out and let them cool completely on a wire cooling rack. Once completely cooled, top with Salted Caramel Buttercream.
For the frosting:
1 cup (2 sticks) unsalted butter at room temperature
2 teaspoons vanilla extract
4-5 cups of powdered sugar
1/3 cup caramel topping, plus a little bit more for drizzling on top of cupcakes, if desired
1 teaspoon salt
In the bowl of an electric or stand mixer, cream the butter until fluffy. Add the vanilla extract, salt and caramel syrup and blend until well combined.
Begin adding the confectioners' sugar, 1 cup at a time, and mix thoroughly after each addition. If you want a thicker frosting, you can gradually add more sugar until you reach the desired consistency.
This recipe made 2 dozen cupcakes for me.