Salted Caramel, Pecan & Chocolate Cupcake

This recipe should come with a serious *DANGER* warning! I mean it has just about every vice known to man piled atop a cupcake. Salted butter cream, chocolate, caramel and pecans! It really should be placed on a pedestal and admired for at least an hour before being eaten; and your going to wish you made a double batch because I promise these will disappear the first day you make them. They are definitely a special special cupcake that should only be shared with folks you really really love...a lot! :) It is a masterpiece that your tastebuds will definitely thank you for!

Salted Caramel, Pecan & Chocolate Cupcake

Ingredients:

Cupcake-

1 box chocolate cake mix if your going the easy route, otherwise use your favorite homemade chocolate cupcake recipe

Caramel-

3/4 cup sugar

4 tablespoons water

1 tablespoons plus 4 teaspoons heavy whipping cream

Salted Caramel Buttercream-

2 egg whites

pinch of salt

1/2 cup butter, softened

1/2 teaspoon vanilla extract

Toppings-

pecans, chopped

milk chocolate chips for melting and drizzling

Directions:

Cupcakes-

Bake cupcakes according to package or recipe directions and let cool completely before frosting

Caramel-

Have your heavy cream measured out before you start to make the carmel. Place 1/2 cup of sugar and water in a saucepan over medium high heat. Do not stir , only swirl the saucepan gently.  Do not leave the pan; once the caramel starts to turn color it will happen in a matter of seconds. It will start to bubble and begin to reach a deep amber color. Remove immediately from the heat once this amber color is reached and add the cream. Be careful, it will bubble up furiously! Stir until smooth. Divide the caramel sauce into two separate and equal portions and set aside.

Salted Caramel Buttercream-

Place egg whites, salt and 1/4 cup of sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer mixture to the bowl of a standing mixer and beat on high until stiff peaks form. Once you have stiff peaks add the butter a little bit at a time and continue to beat on high. Reduce speed to low and add vanilla extract. Once incorporated add one of your portions of caramel sauce. You may need to microwave the caramel gently to soften it up for mixing in. Beat on high for 4-5 minutes or until buttercream texture is reached.

Assembly-

Pipe your buttercream frosting onto each cupcake and roll the sides in chopped pecans. Drizzle the tops of your cupcakes with melted chocolate and your remaining portion of caramel. Sprinkle each cupcake ever so lightly with course sea salt.

Lemon Loaf Cupcakes with Vanilla Buttercream

Last summer we planted an itty bitty lemon tree, and this year our itty bitty lemon tree has some not so itty bitty lemons on it. In fact it has so many that our tree is straining to remain upright. A heavy laden lemon tree is fine with me since I love lemons and especially love lemony desserts. One of my favorites is Ina Garten's Lemon Yogurt Cake and this is a variation of her loaf I love so much. This time I turned her loaf into lemon cupcakes and topped them with a vanilla buttercream and a few shavings of lemon zest. The lemony the better for me!!

Lemon Loaf Cupcakes with Vanilla Buttercream

Ingredients:

Cupcakes-

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup greek yogurt

1 1/3 cups sugar, divided

3 large eggs

2 teaspoons grated lemon zest, about 2 lemons

1/2 teaspoon vanilla extract

1/2 cup vegatable oil

1/3 cup squeezed lemon juice

Vanilla Buttercream-

1 cup butter

3 1/2 cups powdered sugar

1 teaspoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt

Directions:

Cupcakes-

Preheat oven to 350 degrees. Line your muffin tin with cupcake liners.

Combine flour, baking powder and salt in a bowl. In a separate bowl with a whisk beat together greek yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk in dry ingredients. Fold in vegetable oil into the batter making sure to fully incorporate it. Pour batter into each cupcake liner filling 3/4 of the way. Bake for between 35-40 minutes or until a toothpick inserted placed in the center of the cupcake comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cupcakes are done, allow them to cool in the pan for 10 minutes. While the cupcakes are still warm, pour the lemon-sugar mixture over the top of the cupcakes and allow to soak in. Allow cupcakes to now cool completely before frosting.

Vanilla Buttercream-

Combine butter, sugar and salt. Add the milk ad vanilla and beat for an additional 3-5 minutes or until smooth and creamy. Place your frosting in a piping bag and let set in the refrigerator for about 5 minutes before piping onto cupcakes.