triple salted caramel cupcakes

We’re crossing off something delicious from my 30 by 30 list today — Triple Salted Caramel Cupcakes!  I stumbled across this recipe on Sprinkle Bakes earlier this year, and have been drooling over it for months.  These little guys look so fancy that I had written them off and decided to just look longingly at pictures of them.  That is, until I started writing the 30 by 30 — and thought it would be a good idea to tackle them head-on!

My handy-dandy sous chef (Mr. Lovely, of course) and I tackled them on our whirlwind California trip last week.  We gathered all of our ingredients, hijacked my sister’s KitchenAid, and trekked to my folks’ house for a little family baking time.

I’ve gotta be honest — these puppies are labor intensive. That being said, none of it is difficult!  They just take a bit of time because every single part is from scratch, which I love.

You can find the full recipe here (thanks, Heather at Sprinkle Bakes!).  A few additional tips:  make absolutely sure the frosting is fully cooled before you frost the cupcakes.  We frosted too soon and had to let the cupcakes cool in the fridge for a bit.  (But they were just as delicious chilled!)  Also, be sure to make your caramel discs on parchment paper.  We tried one round on wax paper, and they were a big sticky mess.  We also found it best to work very quickly with the discs.  Make extra — your first few may not be the cutest.  Well, mine weren’t, anyway…  😉  And finally, the recipe says that it makes 15 cupcakes, but we like ours a little full, so we made 12 nice big ones and it worked out perfectly.

Not too shabby for a first try, if I do say so myself!  If I end up doing them again, I might make the discs a little larger and the frosting a little taller.  But neither of those things affect the fact that they were delicious. xoxo

Leave a comment!

Keep the conversation going! Your email address will not be published.

*