It worked perfectly, if I do say so myself.
At the end of the day, I couldnt ignore my infatuation with all things salted caramel and chocolate.
Each attempt either seizes up or burns.Increase the speed to medium-high and beat for an additional two to three minutes, until light and fluffy.I need to get a batch in my freezer for upcoming nights on the couch snuggling a newborn and Netflix-ing!Make the Frosting: Beat together the butter and cream cheese on medium-high speed for 5 minutes (I like to use the whisk attachment for my KitchenAid stand mixer, but its not necessary).Line with parchment paper, then butter/spray with cooking spray.And on that note, these are an excellent candidate for freezing.
Instructions, in a 2 to 3 quart saucepan, melt the sugar over medium-high heat.Remove and let cool five minutes, then run a knife around the edges ann summers student discount not working of the pan.If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.Print, the best Salted Caramel Sauce, the best Salted Caramel Sauce that I have ever tried!That was perfect, since I already knew, without a doubt, that my cupcakes would be adorned with salted caramel buttercream frosting.How something like that gets pushed to the back burner, Ill never know.Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes, rotating the pans halfway through baking.I know that is not really typical, but who cares, its good.To make the chocolate coating.Boil for 10-15 minutes or until a candy thermometer reads 210 degrees., stirring frequently.
Now the caramel we are dividing into two parts.
Everyone from my family, to builders to friends, to random walk-ins loved this cake.