Salted Caramel Cupcakes with Caramel Frosting

Mmmmmmm...
These were really good. I could tell they were going to be good when I tasted the batter. mmm.
I didn't have cupcake liners so i did without, they're a tiny bit lopsided but still so yummy!

I didn't really taste the saltiness of it, but I like how they came out anyway. The brown sugar made them taste so warm and sweet. The frosting was good, but next time instead of brown sugar, I think I'll use caramel extract.
You must try to make these, you will not regret it.
Here's how you do it:

• 1 ¼ cups all-purpose flour
• ¾ tsp baking powder
• ¼ tsp salt
• 1 cup firmly packed dark brown sugar
• ½ cup granulated sugar
• ½ cup (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup whole milk

1. Position a rack in the middle of the oven and preheat to 350°F. Line a 12-cup cupcake pan with paper liners. 
2. In a bowl, mix together the flour, baking powder and salt. In another bowl, with an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy (about 2-3 minutes). Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
3. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick comes out clean (about 20-22 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
   Caramel Frosting
   
   • 1/2 cup butter
   • 1 cup brown sugar
   • 1/4 cup milk
   • 2 cups sifted powdered sugar
   • 1 tsp. vanilla
   1. Beat together the butter and brown sugar until combined
   2. Add milk and powdered sugar in small portions at a time and beat until well combined
   3. Add vanilla with last addition of milk and beat until you get fluffy yummy looking frosting
   
   
   
   
   

St. Patrick's Day Cake

So I made a 3 tiered birthday cake for my cousin last week. Let me tell you, it took between 8-10 hours!!  It was a lot of work but the final result was fabulous! I had so much fun doing it and I can't wait until someone else asks me to make them a cake. So obviously there are some imperfections, but it WAS my first time :)

Smore's Cupcakes

These cupcakes are delicious! They're s'moretastic! Sorry I know that was lame. But really, they taste like a campfire s'more, but in cupcake form. Fluffy and chocolate-y, they're hard to resist. They even have this delicious little layer of graham cracker crumbs at the bottom, yum!  

You absolutely MUST try these cupcakes. They are so good, and the marshmallow frosting is SO delicious. AND bonus, it was really easy to make. Try it!

Here is what you need:

• 7 whole graham crackers, coarsely chopped
• 1 & ¼ cups all-purpose flour
• ½ cup unsweetened Dutch-process cocoa powder, sifted
• ¾ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• ¾ cup buttermilk

Then follow these steps:

1. Preheat your oven to 350 degrees and line a cupcake pan with paper liners.
2. Place about 1 tablespoon of chopped graham cracker crumbs in the bottom of each liner. Set aside and reserve the remaining crushed crackers.
3. Mix together flour, cocoa, baking soda and salt in a small bowl. In a large bowl, whisk together sugar, oil, egg and vanilla until smooth. Alternately whisk in flour mixture and buttermilk until smooth.
4. Scoop batter into pan and bake 22-27 minutes until tops of cupcakes spring back when lightly touched.
5. Cool in pans for 10 minutes, then remove and cool completely on wire rack. (I actually don't have a cooling rack but they still came out wonderful!)

MARSHMALLOW FROSTING

Ingredients:

• ¼ cup unsalted butter, softened
• 1 (7½ ounce) jar of marshmallow cream
• 2 cups confectioners’ sugar
• ½ teaspoon vanilla extract

Then do this:

1. Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
2. Frost cooled cupcakes.
3. Top frosted cupcakes with graham cracker crumbs.