Desserts

Vanilla Buttermilk Cupcakes w/Caramel Icing

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This combination is nothing short of dynamite, people. The not-too-sweet cake also creates the perfect canvas for toppings of all sorts, from traditional buttercreams to more sugar-heavy icings that might cause your molars to ache on a sweeter cake. It’s just so lovely and balanced, all things considered. Perfectly tender. Moist but not sticky. Light but not preciously so. A velvety, tight crumb, but not at all dense. And thanks to the buttermilk, the level of sweetness is so right on.

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For the cupcakes:
2 whole eggs
1 egg yolk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons buttermilk, at room temperature
1 1/2 cups cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 1/2 inch cubes, at room temperature

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For the caramel icing:

1 cup dark brown sugar, firmly packed
5 tablespoons unsalted butter, cut into a few chunks
Generous 1/4 teaspoon salt
1/4 cup milk
1/2 teaspoon pure vanilla extract
1 cup confectioners’ sugar
Place an oven rack to the center position and preheat the it to 350 degrees. Line 18 cups of 2 muffin tins with paper liners. In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside. In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren’t discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes. Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 20-25 minutes. Let cool in the pans for about 10 minutes, then transfer them to a a wire rack to cool completely. [Make sure the cupcakes are completely cooled, cold even, before icing them. If they are the slightest bit warm, they will tear when you turn them over to dip them in the hot icing. If the icing begins to harden while you are working with it, just set it over a medium flame and stir it for 30 seconds or so until it loosens up again.] When the cupcakes have cooled, make the icing. Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners’ sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it’s still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days. Makes 18 cupcakes
Nutritions

Calories
349

Sodium
238mg
9% DV

Fat
22g
34% DV

Protein
2g
4% DV

Carbs
34g
11% DV

Fiber
1.0g
4% DV

Salted Nut Roll Fudge Recipe

3

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I think I’ve mentioned before that I worked at the cute Cox Honeyland & Gifts all through college and their fudge was AMAZING. They had a salted nut roll fudge that was my FAVORITE (and I recommended to anyone who came in!). It’s a nice change from the standard chocolate fudge – and oh so ...

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