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Sunday, June 12, 2011

Sinful Salted Caramel Brownie Cupcakes

I had heard so much about salted caramel, but had never tried it myself – until last weekend. I never dreamt that caramel and salt would taste so divine together. I figured the only way it could get better was to pair it with chocolate and then with some rich, silky Swiss Meringue Buttercream.

My first challenge was finding Fleur de Sel . It is available at specialty stores and some larger supermarkets. Once I had that critical ingredient, I started looking for recipes. I ended up making several. After some trial and error and many adjustments, I ended up with a Salted Caramel filling that is the perfect consistency for filling the cupcake, adding to the buttercream, and for drizzling over top.

(The photo above was taken at about attempt number three. The recipe below will give you a darker and slightly thicker version of the salted caramel filling.)

All ingredients - measured and ready to go!


Anonymous said...

OK so im slow Miss Martha, but let me tell you I could lick my screeen right now. (A trait I don't usually resort to)You are amazing....Sure miss you....
Sis from Pa.

Butterface Cakes said...

LOL! Miss you too Sis! We need another NH trip! I will bring the cupcakes! :-)