Vanilla Cupcake with Salted Caramel Filling and Vanilla Butter Cream with Salted Caramel Drizzle

I wasn't going to make any more recipes with my Salted Caramel, but one of my readers asked for a cupcake with the caramel sauce that wasn't chocolate. I know that there are people out there that don't like chocolate, my son, Todd being one of them, so I had to make one more glorious cupcake with the wonderful ooey, gooey, caramel Sauce. Here is the Vanilla Cupcake with Salted Caramel Filling and Vanilla Butter Cream with Salted Caramel  for Mary, Christiane, and Todd, among others.

  I now have a smaller jar of leftover caramel now, so my supply is dwindling, and I haven't even made caramel apples yet;)  I may just have to make more. what is your favorite way to eat Caramel Sauce?

An update on my microwave search!  Yay! 1 I did find a new Panasonic Microwave at Best Buy that fits on the shelf, and and still has power.  We'll see how long this one lasts.  I did get the extended warranty for 2 years from Best Buy, so I'm covered for at least 2 years. I don't want anymore microwave drama for a long time.  I'll just have to eat one of these yummy cupcakes to soothe my jangled nerves:) 

Vanilla Cupcakes Adapted from Crazy About Cupcakes by Krystina Castella 

Ingredients:

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar

1 tsp vanilla
2 large eggs, separated, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar

Directions:

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar, and vanilla, and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition.

3. In a separate bowl combine the flour, baking powder, and salt.

4. With the mixer on low speed, alternately add the flour mixture and milk until combined.

5. In a small bowl with a clean mixer on high speed,  beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not over mix.

6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan

Yield: 12 cupcakes  Enjoy!

Thick Caramel Sauce From Monet@ Anecdotes and Applecores
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1-2 teaspoons sea salt

1. Attach a candy thermometer to a heavy saucepan. In saucepan, bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil over medium heat, stirring with a wooden spoon. this may take several minutes.

2. Carefully and slowly stir in whipping cream. Be careful, cream will boil rapidly and can burn.

3. Continue to stir mixture until caramel reaches 238 degrees, the soft-ball stage. This will take anywhere from 5-15 minutes. (It took mine about 12 min.)

4. Remove from heat and add vanilla and salt.

5. Store in a glass jar after the mixture has cooled slightly. If your caramel is too hot, there is the risk of glass breaking.

Note: As caramel cools, it thickens. If you aren’t using caramel right away, you can store for 1-2 weeks in a glass jar. When you’re ready to enjoy your caramel, spoon out a chunk (yes, it will be that thick), add a dash of cream, and then microwave in 15 second increments until smooth, or over a double boiler, just above the simmering water.

Vanilla Butter Cream Frosting

Ingredients

1/2 c butter, room temperature

2c. powdered sugar

1 tsp vanilla extract

1/4 c more or less milk, or half and half I used almond milk

Assemble the Cupcakes:

Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces, eat them, or use a cupcake corer.  I used the cupcake corer. Spoon caramel filling into the cupcake.  Frost with Butter Cream and drizzle with more of the Caramel sauce!!  Enjoy!

I I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #37
Stop by and say Hi to Brandie!