Gluten Free Salted Caramel Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Caramel sauce

• Baking & Spices

  • 1 1/4 cup 210 grams gluten free all purpose flour
  • 1 1/2 tsp Baking powder
  • 4 cups Confectioners' sugar
  • 3/4 tsp Kosher salt
  • 1 1/2 tbsp Vanilla
  • 2 cup White sugar

• Snacks

  • 1 Pretzels, Gluten Free

• Dairy

  • 1 7/8 cup Butter, unsalted
  • 3 tbsp Cream cheese
  • 1/2 cup Heavy cream
  • 3/4 cup Light cream

Found on dinnerthendessert.com

Description

Ingredients

• 210 grams Gluten Free All Purpose Flour (about 1¼ cup, depending on your flour blend)
• 1 cup white sugar
• ½ cup unsalted butter
• 2 eggs
• ¾ cup light cream
• 1 tbsp. vanilla extract
• 1½ tsp. baking powder
• ¼ tsp. kosher salt
• 1 cup white sugar
• 6 tbsp. unsalted butter, at room temperature, cut into pieces
• ½ cup heavy cream
• ½ tsp. kosher salt
• ½ tsp. vanilla extract
• 4 cups confectioners sugar
• 1 cup unsalted butter, at room temperature
• 1 cup caramel sauce
• 3 tbsp. cream cheese
• 1 tsp. vanilla extract
• Gluten Free Pretzels (optional)

Directions

• Preheat oven to 350°F. Grease or add liners to cupcake pan and set aside.
• Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
• Then beat in eggs until combined.
• In a separate bowl, combine flour, baking powder, and salt.
• Add flour mixture to butter mixture slowly until fully incorporated.
• Slowly add cream until all ingredients are fully mixed together.
• Add batter to cupcake pan evenly. Bake for 20-25 minutes, or until a toothpick comes out clean.
• Remove cakes from oven and allow to cool completely before frosting.
• When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.
• In a large pot, add sugar and cook over medium-low heat.
• When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.
• Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.
• Once butter is melted, slowly add cream and vanilla extract.
• Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.
• In a stand mixer (or with an electric hand mixer) beat together butter, cream cheese, and vanilla extract. Slowly sift in sugar while still mixing.
• When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.