| Cook Time | 18 minutes |
| Servings | serves |
Ingredients
- 2 cups Cake Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 12 tablespoons Unsalted Butter room temperature
- 1 1/2 cups Granulated Sugar
- 1 tablespoons Vanilla Bean split length ways, seeds reserved (or 1Vanilla Extract)
- 2 Egg Whites at room temperature
- 2 Eggs at room temperature
- 3/4 cup Whole Milk at room temperature
Salted Caramel Frosting
- 1/4 cup Granulated Sugar
- 2 tablespoons Water
- 1/4 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 12 tablespoons Unsalted Butter at room temperature
- 1/2 teaspoon Salt
- 1 cup Icing Sugar
Ingredients
Salted Caramel Frosting
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Instructions
- Heat the oven to 175 degrees C. and arrange a rack in the middle. Line 2 (12 well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
- Combine flour, baking powder and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
- Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in colour, about 3 minutes. Add sugar and vanilla seeds (if you're using vanilla extract instead, you'll add it later), and continue beating until the mixture is airy, about 3 minutes.
- Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg whites one at a time, beating well after each addition.
- Add the milk (and vanilla extract, if you're using it in place of seeds) and mix until combined (the mixture will look curdled, but it's not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.
- Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the centre comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.
Salted Caramel Frosting
- Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in colour, about 6 - 7 minutes.
- Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 25 minutes.
- Combine butter and salt in the bowl of a stand mixture fitted with the paddle attachment and beat on medium-high speed until light in colour and fluffy, about 3 minutes. Reduce speed to low, add icing sugar, and mix until completely incorporated.
- Turn mixer off and scrape down the sides of the bowl, then add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Cover and refrigerate until stiff, about 45 minutes, before using.
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