Vanilla Cupcakes with Salted Caramel Frosting

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This recipe is an improvement of an older recipe of eggless Vanilla Cupcakes. I made a couple of changes to improve the recipe. One is the addition of yogurt and slightly less milk. The other improvement is the Salted Caramel Frosting!!

Vanilla Cupcakes

Sift together dry ingredients, and make a well:

2 and 2/3 cups flour
1/3 cup cornstarch
1 and 1/2 cups white sugar
1 and 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt

Pour the wet ingredients into the well and mix until smooth:

3/4 cup canola or vegetable oil 
6 tsp vanilla
1 and 1/4 cups milk mixed with 1 tbsp vinegar
1/2 cup plain unsweetened yogurt (equal to 2 eggs)
 
Bake at 350 degrees F for 18 to 20 minutes in a cupcake tin lined with papers. Makes 18.

Salted Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

1/2 cup butter
3/4 cup packed brown sugar
1/2 cup heavy cream (35%)
1/4 tsp salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

1/2 tsp vanilla

Allow to cool to room temperature, (I reserved a bit for drizzling), and then gradually beat in the icing sugar until the consistency you want:

3 cups icing sugar (more if needed)

Frost the cooled cupcakes and top with a sprinkle of sea salt.

Note: If you want lots of frosting, make an extra half batch of this recipe.

 

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9 thoughts on “Vanilla Cupcakes with Salted Caramel Frosting

  1. Made your Vanilla Cupcakes with Salted Caramel Frosting, and they are good!  Don’t change this recipe.  I think you nailed it.  –Janyce

  2. Hi there – I just tried this recipe and the cake is moist, but I feel there is no taste…not enough sugar? i’m not sure what I did wrong or maybe my ingredients…any thought about how the taste should be? Thank you!

    • The frosting is very sweet on these cupcakes so I did not use a larger quantity of sugar. If you find they are not sweet enough you can definitely add an extra 1/4 cup or 1/2 cup more of sugar to bring the total of sugar for the cupcakes to 1 and 3/4 cups or at most 2 cups of sugar. Make sure to use the full amount of vanilla for the recipe as that adds a lot of flavour. 🙂

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