I've been wanting to try this recipe for awhile now, but the fact that you have to make caramel has been keeping me from trying it. Cooking sugar and I do NOT mix! I always burn it or don't let it cook long enough so its gooey. I think there has been one time outta of many many attempts that I have successfully made fudge. ANYWAY back to the cupcakes...another page out of Martha's Cupcake Book, I'm telling you everyone should have this book!
So tomorrow my father in law is flying home from Alberta and it also happens to be their 25th Wedding Anniversary! Needless to say Ill be making them a special dinner, and in my house cupcakes is just a given. I love when company comes because it gives me a chance to make something different and it actually gets eaten (I have a house of picky eaters) This is what I chose for their Anniversary dessert!
Salted Caramel Filling
1 1/4 c sugar
1/3 c water
2 tsp corn syrup
1/3 c heavy cream
1 tsp sea salt
Heat sugar with the water and corn syrup in a saucepan over med-high heat. Stir occasionally until syrup is clear. Clip a candy thermometer to the side of the pan. Stop stirring and cook until syrup comes to a boil, wash down the sides of the pan with a wet pastry brush as needed.
Continue to boil, swirling the pan occasionally until the mixture is caramelized and has reached 360 on the candy thermometer. Remove from heat and add salt and cream (mixture is going to bubble up and spatter, be very very careful). Stir using a wooden spoon until smooth. Use immediately.
Spoon a tsp or 2 into the hole you cut into the cupcakes, being very careful not to burn yourself. Sprinkle each filled cupcake with a small amount of sea salt. Should look something like this...
You could serve them just like this and they would be just fine! BUT!! The icing on these is sooo good! So I highly recommend taking the extra time and make some up, chocolate of course!
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| Enjoy! |
I'm very happy that I tried this recipe FINALLY! I'll definitely be making it again that's for sure!
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