Salted Caramel Cupcakes

(makes 12 muffin sized cupcakes (I always prefer) or 24 regular cupcakes

2/3 cup sour cream

2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 whole vanilla bean- scraped, or 1 teaspoon vanilla bean paste, or 1 teaspoon vanilla (if you cannot find the others)

2 cups granulated white sugar

1 cup (2 sticks) salted butter – melted

1 cup water

2 cups all purpose flour

Preheat oven to 350 degrees (325 degrees for convection oven)

In standing mixer, using paddle attachment, mix sour cream, baking soda, salt and eggs until combined

Add sugar, vanilla bean paste, to the egg mixture. Mix until well combined.

In a small bowl,  microwave/melt the butter in with 1 cup of water

With mixer on low speed, alternate adding the butter/water mix with the flour in to the egg mixture.

Scrape down the bowl as needed and continue adding until all of the flour and all of the butter/water mixture is incorporated

Fill cupcake liner 2/3 full of batter

Bake 26 minutes for muffin sized cupcakes, 22 minutes for regular cupcake size. (I turn the pans around halfway through baking to make sure they get evenly baked. Every oven is different, and elevation /humidity also play a part in baking times, so when a toothpick comes out clean, the cupcakes are down. I like to take my finger and gently push in and if it bounces back, they are done

Let cool completely before icing

Mama’s Salted Caramel Sauce

Salted Caramel Sauce

1. 1 cup sugar
2. 1/4 cup water
3. 2 tablespoons light corn syrup
4. 3/4 cup heavy cream
5. 4 tablespoons unsalted butter
6. 1 1/2 teaspoons gray sea salt, crushed
7. In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. This can be a little tricky sometimes.  If it get too hard, just scrape all in to a Vitamix or blended and put on hi until it is smooth and creamy.  Let the caramel cool to room temperature.

Salted Caramel Frosting

1 ½ cup (3 sticks) of chilled butter (cubed)

4 ounces of chilled cream cheese

4 1/2 cups of powdered sugar.

1 cup of your homemade salted caramel sauce (chilled)

In a standing mixer with paddle attachment, add butter and beat until smooth. Add cream cheese, and beat until fluffy.

On low speed, gradually add powdered sugar Mix until fully incorporated.

Gradually add the chilled salted caramel sauce.  If mixture looks a little too soft, add another  ½ cup powdered sugar.

Place icing in piping bag and pipe onto cupcakes. (or icing cupcakes with a knife to your liking

Place in fridge for 30-45 minutes

Candied Bacon

Ingredients  

1 pound thick cut bacon (Maple would be good)  (If you buy the peppered bacon, eliminate adding more pepper)

1 tablespoon fresh ground black pepper

1 cup light brown sugar packed

Instructions 

1. Preheat oven to 375°F.
2. Place a wire rack on a foil lined baking sheet with sides. (see example below))  Arrange the bacon on the wire rack and sprinkle with the black pepper. Lightly pat the brown sugar on top of the bacon to create a thin layer. (I put my bacon between 2 sheets of parchment paper and gently press down to get the bacon coated with brown sugar)
3. Transfer the baking sheet to the oven and bake for 25 minutes or until the brown sugar has melted and the bacon is crisp.
4. Remove from the oven and allow to cool for 10 minutes. Using tongs, transfer the bacon to a parchment lined baking sheet and allow to cool to room temperature.
5. Once cooled, break into bite sized pieces to put on the cupcakes
6. Store in an airtight container for up to 5 days in the refrigerator.

To Finish!!

Remove cooled cupcakes from the refrigerator.

Drizzle caramel sauce over the icing  on the cupcakes and add bits of the candied bacon.

Place back in the refrigerator until ready to eat. I like to use plastic bins with lids.

Remove from fridge about ½ to 1 hour before eating, depending on how hot it is. You want to eat the cupcakes at room temperature.