a caramel-coffee cupcake topped with dark caramel, stabilized whipped cream and caramel pieces
Ingredients
3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 stick of starbucks iced caramel VIA
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract
Instructions
preheat the oven to 350° F. line two cupcake pans with paper liners and set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add two packages of iced caramel flavored via (if you want less of a coffee flavor, just use one package) Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
divide the batter between the prepared paper liners, filling each about ⅔ of the way full. bake 18-25 minutes, or until a toothpick inserted in the center comes out clean. allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/06/11/caramel-ribbon-crunch-cupcakes/