Cupcakes: Salted Carmel by Cierra

Salted Carmel Cupcakes

3 cups flour

2 tsp. baking powder

½ tsp. salt

1 cup unsalted butter

2 1/3 cup packed brown sugar

4 large eggs

2 tsp. vanilla

1¼ cups buttermilk

Beat butter and brown sugar until fluffy.

Add eggs one at a time.  Beat well after each addition.

Add vanilla.

Add dry ingredients, alternating with buttermilk.

Divide into 24 cupcake papers.

Cool and Frost with Salted Carmel Frosting.

Salted Carmel Frosting

1 stick unsalted butter            2 cups packed brown sugar

1 stick salted butter            ½ cup heavy cream

3 to 4 cups powdered sugar

Melt butter in heavy saucepan.  Add brown sugar.  Bring to a boil, stirring constantly.  Boil for 3 to 5 minutes, until sugar is dissolved.  Remove from heat; add cream.  Cool to room temperature.  Beat in electric mixer add powdered sugar to desired thickness.  Pipe onto cooled cupcakes.  Sprinkle each cupcake with coarse sea salt as soon as you frost it.  Frosting sets quickly, takes very little salt!