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
