Cupcakes au Caramel Salé: A Step-by-Step Guide to Delicious Sweet and Salty Perfection

If you're a fan of sweet and salty combinations, "Cupcakes au Caramel Salé" (Salted Caramel Cupcakes) are a delightful treat that should be at the top of your baking list. These cupcakes combine the rich, deep flavor of caramel with a hint of sea salt, creating a balance of sweetness and saltiness that is simply irresistible. In this article, we’ll walk you through each step of making these mouthwatering cupcakes from scratch, including the homemade salted caramel sauce that makes them so special.

Ingredients

To make Salted Caramel Cupcakes, you will need a few basic ingredients for both the cupcakes and the salted caramel sauce. Let’s start with the list.

For the Cupcakes:

  • 150g (3/4 cup) all-purpose flour
  • 150g (3/4 cup) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g (1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120ml (1/2 cup) whole milk

For the Salted Caramel Sauce:

  • 200g (1 cup) granulated sugar
  • 90g (6 tablespoons) unsalted butter, cubed
  • 120ml (1/2 cup) heavy cream
  • 1 teaspoon sea salt (or to taste)

For the Frosting:

  • 250g (2 cups) powdered sugar
  • 100g (1/2 cup) unsalted butter, softened
  • 2-3 tablespoons salted caramel sauce (from the recipe above)
  • 1-2 teaspoons milk (if needed to adjust consistency)

Step-by-Step Method

Step 1: Prepare the Salted Caramel Sauce

The salted caramel sauce is the heart and soul of this recipe, giving it that perfect sweet-salty balance. Let’s begin with making this sauce first:

  1. Melt the Sugar: In a medium-sized heavy-bottomed saucepan, add the granulated sugar and place it over medium heat. Stir constantly with a wooden spoon or whisk. The sugar will begin to melt and eventually turn into a golden amber-colored liquid. Be patient and make sure not to burn it.

  2. Add Butter: Once the sugar is fully melted and golden, carefully add the cubed butter. Stir continuously until the butter is completely melted and incorporated into the caramel.

  3. Add Heavy Cream: Slowly pour in the heavy cream while continuing to stir. The mixture will bubble up, so be cautious. Continue stirring until the mixture is smooth and well combined.

  4. Add Sea Salt: Once the caramel sauce is smooth, remove it from the heat and stir in the sea salt. Taste the sauce and add more salt if you prefer a stronger salted flavor.

  5. Cool the Caramel: Set the caramel sauce aside to cool to room temperature. It will thicken as it cools, making it easier to use in both the cupcake batter and the frosting.

Step 2: Prepare the Cupcake Batter

Now that the caramel sauce is ready, it's time to make the cupcakes.

  1. Preheat the Oven: Preheat your oven to 175°C (350°F) and line a 12-cup muffin pan with cupcake liners.

  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.

  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy. This should take about 2-3 minutes.

  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Incorporate Dry Ingredients: Gradually add the dry ingredients into the butter mixture, alternating with the milk. Start with the dry ingredients, followed by the milk, and mix until just combined. Be careful not to overmix the batter.

  6. Add Salted Caramel: Pour 3-4 tablespoons of the cooled salted caramel sauce into the batter. Gently fold it in, creating a marbled effect.

  7. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This ensures they rise nicely and don't overflow.

  8. Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 3: Prepare the Frosting

Once the cupcakes have cooled, it’s time to make the frosting that will top these little indulgences.

  1. Beat the Butter and Sugar: In a large mixing bowl, beat the softened butter using an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and beat until fully combined.

  2. Add Salted Caramel: Add 2 tablespoons of the homemade salted caramel sauce to the frosting and continue to beat until the frosting is fluffy. If the frosting is too thick, you can add 1-2 teaspoons of milk to adjust the consistency.

  3. Taste and Adjust: Taste the frosting, and if you’d like more of a salted caramel flavor, add an extra tablespoon of the caramel sauce. If you prefer it sweeter, you can add a bit more powdered sugar.

Step 4: Assemble the Cupcakes

  1. Frost the Cupcakes: Using a piping bag fitted with your desired tip (a large round or star tip works great), pipe a generous swirl of frosting onto each cooled cupcake. Alternatively, you can spread the frosting with a knife if you prefer a more rustic look.

  2. Drizzle with Caramel: For an extra indulgent touch, drizzle a spoonful of salted caramel sauce over the top of the frosting.

  3. Optional Garnish: If you like, you can sprinkle a small pinch of sea salt on top of each cupcake for a more pronounced salty flavor. It also adds a beautiful visual contrast.

Step 5: Enjoy!

Your "Cupcakes au Caramel Salé" are now ready to be devoured! Serve them at your next gathering, as a special treat for yourself, or share them with friends and family. The combination of fluffy cupcake, sweet caramel, and salty goodness will have everyone coming back for more.

Tips for Success:

  • Caramel Temperature: When making caramel, always be cautious. Once it starts to change color, it can burn quickly. Keep a close eye on it and stir constantly.
  • Cupcake Texture: To ensure the cupcakes are light and airy, avoid overmixing the batter. Mixing just until combined is key to getting the right texture.
  • Storing: These cupcakes can be stored in an airtight container for up to 2-3 days. The salted caramel sauce will keep in the fridge for up to a week. If it thickens too much, simply warm it slightly in the microwave before using it again.

Conclusion

Making "Cupcakes au Caramel Salé" is a fun and rewarding baking project that results in a sweet and salty treat that’s sure to please any palate. From the rich, buttery caramel sauce to the fluffy cupcakes and smooth frosting, every bite is a harmonious balance of flavors. By following this step-by-step guide, you can easily recreate this decadent dessert in your own kitchen. Happy baking!