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RECIPES/Desserts
A delicious combination of sweet and salty in the perfect sized treat.
Salted Caramel Cupcakes
INGREDIENTS
2 sticks, 1 cup, softened unsalted butter
1 3/4 cups sugar
4 eggs at room temperature
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sour cream
caramel sauce
vanilla buttercream
kosher salt
Instructions
Sift together flour, salt, and baking powder. Then set aside.

Cream together butter and sugar in a stand mixer. Then beat in eggs one at a time. Mix in the vanilla.

Next, alternate adding flour and sour cream by adding 1/3 of the flour mixture, 1/2 of the sour cream, another 1/3 of the flour, the remaining sour cream, then the remaining flour. Stirring well after each addition.

Pour into paper-lined muffin tins and bake in a 350 degree preheated oven for 12-15 minutes or until a toothpick inserted in the middle comes out clean.

Cool completely. Then, using an apple corer, hollow out a bit of the center of each cupcake. Fill the centers with caramel sauce, about 1/2 teaspoon in each. The sprinkle the tops of the cupcakes with a pinch of kosher salt.

Top with buttercream, drizzle with more caramel, and sprinkle tops with another pinch of kosher salt.
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RECIPE FACTS

Servings: 24

Nutritional information per serving

No nutrition information available

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