One of Pastel Cakes’ most popular cupcakes is the Salted Caramel Cupcake. I start with a vanilla cake that almost reminds me of a pound cake because the rich density and buttery flavor. It plays really well with the salted caramel butter cream and homemade caramel sauce and fresh ground Himalayan sea salt that are on top of the frosting.
There are two things I love about the salted caramel sauce. First, it’s DELICIOUS. Second, it’s really versatile and tastes great in coffee and on top of ice cream. Not that I’ve tried that or anything. So, I figured I should share the love and go through the process of making this deliciousness.
To begin, you need four simple ingredients – granulated sugar, butter (cubed), heavy cream and sea salt. The cream and butter should sit until they reach room temperature. This makes it a LOT easier to make the caramel.
Next, you’ll pour 2 cups of granulated sugar into the sauce pan and turn your burner to medium-low. While it doesn’t seem like it will, eventually, after stirring for a really long time, the sugar will begin to melt.
Once you start to see the sugar melting in the bottom of the pan, it’s important to continue to stir so that all of the sugar heats up at a consistent rate. This helps prevent too many chunks as it melts down – which prevents the sugar from burning.
After all of the sugar is melted, let it sit until it reaches a deep amber color. Once it reaches this color, very quickly whisk in the cubed butter a few chunks at a time. It will bubble (and burn you if you don’t stir carefully J ) as you can see below.
Continue whisking until all of the butter is melted and combined with the sugar. Take the pan off the heat and then slowly pour in one cup of cream while you continue to whisk.
Right after that, pour in a tablespoon (not a teaspoon, like you’d think) of sea salt. I prefer sea salt over regular salt because of the trace mineral health benefits and the depth of flavor. But, choose what you like best.
Once all is incorporated, let the pan sit for about 10 minutes. Stir one more time to make sure all of the salt is distributed. Then pour the caramel through a strainer into jars – or your mouth – no judgement.
And there you have it! Beautiful, decadent, sugary goodness!
photography by: Casey Fredrickson Photography