Vanilla cupcakes with buttercream icing & salted caramel topping - Recipe
Ingredients
2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) water
Method
Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
For icing: find my foolproof recipe here https://lynnemccarthykitchen.blogspot.com/…/Buttercream%20R…
For salted caramel: soften cooked condensed milk caramel with a wooden spoon & add salt to taste.
If you’re crunched for time, baking cupcakes one day and frosting them the next can be a huge timesaver. Use these 4 simple steps to ensure your cupcakes remain moist and fresh!
1. Let cupcakes cool COMPLETELY.
Warm cupcakes will release steam when you put them in an airtight container. This can create sticky cupcake tops (which makes it harder for the frosting to stick) and cause cupcakes to peel away from their liners (which is no fun at all).
For best results, remove just-out-of-the-oven cupcakes to a wire cooling rack and let them cool, uncovered, for at least one hour. Cupcakes should be completely cool to the touch before you put them away.
2. Store cooled cupcakes in a container with a tight-fitting lid.
When cupcakes have cooled completely, place them in a storage container with a tight-fitting lid (airtight is best!). I actually use an old version of this Sterilite Box (mine is pictured below) to store my cupcakes, but this Rubbermaid Storage Container is a great new alternative (and it’s BPA-free!) Both containers are just the right size for a dozen or so cupcakes, and tall enough to fit even frosted cupcakes without squishing them.
3. Store cupcakes on the counter at room temperature.
I prefer storing cupcakes at room temperature on the counter, rather than putting them in the fridge. In my experience, the fridge dries cupcakes out much faster than if they’re stored on the counter.
If you must store cupcakes in the fridge – if you’re dealing with hot and humid weather, for example, and your frosting is melting off the cupcakes – just make sure to bring them back to room temperature before serving. Cold cupcakes can taste dry and dense, which we definitely don’t want.
4. Frost cupcakes within two days.
Cupcakes are at their best within 48 hours of baking them. For best results, frost your cupcakes within 2 days of baking.
Freezing cupcakes:
Bake cake and allow to cool.
Frost with buttercream icing.
Freeze iced cake or cupcakes.
Wrap iced cake or cupcakes when icing is frozen. This takes about six hours.
Freeze cakes for up to three months.
Remove cake from freezer and remove plastic wrap.
Thaw on your counter for six hours or overnight in the refrigerator.
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