Caramel Cupcakes
- Reviews 2
Ready In: 30 mins
Serves: 12
Ingredients
CARAMEL SYRUP
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon fresh lemon juice
- 1⁄4 cup water
BATTER
- 1 1⁄3 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 cup butter, softened
- 1 large egg, lightly beaten
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1⁄2 cup sour cream
Directions
- Preheat oven to 350°F; line muffin tins with paper liners; set aside.
- In make the caramel syrup, place sugar and lemon juice in a small heavy pan and stir until the lemon juice is distributed throughout -- Place over moderate heat without stirring until the sugar begins to melt. When the first signs of smoke appears, begin stirring the melting sugar with a large metal spoon. Continue stirring occasionally, so the sugar will melt and caramelize evenly.
- When most of the sugar is melted, lower the heat.continue cooking till the caramel is light amber and frothy. Don't be alarmed if it smokes, Don't let it burn.
- Just before the caramel is light amber, bring the water to a boil in a small pan. When the caramel is cooked, add the water all at once.
- When the syrup comes to a full boil, remove from heat and transfer to heatproof cup. You should have 1/2 cup of syrup. Let cool.
- Whisk dry ingredients together.
- in another bowl, beat butter till light and fluffy.gradually beat in sugar, lower mixer to medium. Beat in egg, egg yolk, and vanilla.
- Beat in flour with caramel syrup and sour cream just until blended.
- Spoon into paper lined tins.
- Bake until tops are firm, about 20 minutes.
- Cool in muffin tins on wire rack.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off