This carrier came in handy to store the cupcakes.
So how can one have a bad day making cupcakes?
Well, let me first say that I don’t bake that often and could use more experience. And so, this is what happened to me on Friday when I made Chocolate Salted Caramel Cupcakes:
I’ve got blisters on my fingers! I used a candy thermometer to determine the exact time to turn the heat off the homemade caramel sauce. I stuck it in the hot sauce on top of the stove, got a low reading and placed it on the stove top. I then picked it up a few minutes later to take another reading and OUCH! — burnt my thumb (see photo.)
If you burn yourself like I did, put the burn under cold water. Do not put ice or butter on the burn. Take an Advil (or other pain reliever).
- I overbeat the butter and cream cheese frosting. Instead of being light and fluffy it was heavy and runny. I was able to save it by adding a little more powdered sugar and then putting it in the refrigerator for about 30 minutes. That restored the texture enough so that the frosting adhered to the cupcakes.
- It took me all day to make. I started in the morning and didn’t finish until late afternoon. Admittedly, I ran one errand during this time and I think it would have went a little faster if I had more baking experience. But seriously, several hours to make 20 cupcakes?? And the recipe was supposed to make 28. I had lots of extra frosting left over too (more than enough for eight more cupcakes, just in case anyone is doing the math).
But the results were great. How could they not be? I made the chocolate cupcakes, caramel sauce and frosting all from scratch! And I’d do it again too. That’s how good they were.
Here are the recipes I used:
Chocolate Salted Caramel Cupcakes
Homemade Salted Caramel Sauce
In hindsight, I don’t think I’d bother using the candy thermometer again. Not just because it burnt me but because it didn’t work at warning me that some of the caramel would turn hard and stick to the pan. At that point, I just dumped the butter in, turned off the heat, and then poured in the heavy cream. The result was still delicious and I had left-over caramel sauce which I can use to make ice cream sundaes.
This recipe didn’t call for it but others I considered did. After the cupcakes cooled I cut out a little section on top with a teaspoon. I then poured in a teaspoon or two of the caramel sauce and then put the cupcake piece back on top. Once you frost the cupcakes no one can see the incision. This gives the cupcakes more of that salted caramel flavor by giving them a tasty filling.