Thank God It’s Friday with these Vanilla Caramel Cupcakes.
I am SERIOUSLY looking forward to sleeping until at least 8 am tomorrow morning. Which may or may not happen depending on my brain’s illogical way of not wanting to wake up on a school morning, but waking up extra bright and early when I could sleep for three hours longer.
Take last night for example. I was supposed to bake some cookies for Sport’s Day (I guess it never goes away EVEN after you graduate university) and battled with myself from 12 am to 5 am. Yes. My dreams convinced me that the cookies weren’t needed until the night since Sport’s Day (in my dream of course) was in the night (Aka Sport’s Night) but a text at 3 am as to my time inquiry confirmed midday.
That got me up. It seems my dreams have a way of deciding what it feels should be reality. Now, if only I can tweak it to stay in bed longer when it actually can.
One thing I can tweak to perfection? These Vanilla Caramel Cupcakes. OH these cupcakes. I haven’t put so much perfection effort into these cupcakes but since next week is my How-To Series week I went in, mise en place and all (if you don’t know what that is I will tell you next week ). The caramel that I added to these cupcakes took them over the top from the goodness that they already there; I’m talking melt in your mouth, not too sweet, ice-cream-tasting frosting. Don’t ask me how the caramel affected the frosting since there’s not in it. I’m happily blaming it on the sprinkles.
Do. Not. Leave. Out. The. Sprinkles.
How did I not know the magic this is sprinkles? Why have I rarely used them? After I made these cupcakes I went on a hunt for sprinkles. I put the gorgeous pearl ones, these babies, and stocked up on rainbow sprinkles the long ones and chocolate sprinkles. I’m still out for the flat jimmies. I’m coming for you. There’s something that sprinkles do that when they hit batter or frosting they turn into magic cake. I can see the connection now with confetti. That’s why I’m putting sprinkles into the cake batter cookie crust blondies I’m about to make.
But that’s another story.
- 1/2 cup (1 stick) of butter (room temperature)
- 1 cup of sugar
- 2 eggs (room temperature)
- 1 1/2 cups of sifted self-rising flour (White Lily)
- 1/2 cup of whole milk (room temperature)
- 1/2 teaspoon pure vanilla extract (McCormicks)
- 1/4 teaspoon butter flavoring
- 1/3 cup caramel
- 1/2 cup (1 stick) butter (room temperature)
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk, half and half or cream
- Preheat oven to 350 degrees.
- Line two cupcake pans with 20-24 liners.
- Using a mixer, cream butter until fluffy.
- Add sugar and continue to cream for about 7 minutes.
- Add eggs one at a time. Beat well after each egg is added.
- Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
- Add vanilla and butter flavoring to mix; until just mixed. Fold in caramel until combined.
- Fill each liner up to 2/3 full.
- Bake for 20 – 22 minutes (depending on your oven) until done.
- Remove immediately from pans (NOT liners). Cool completely on wire racks.
- Using a mixer, cream softened butter and vanilla until smooth.
- Add sugar gradually, allowing butter and sugar to cream together before adding more.
- If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.