Divine. Despite the recent popularity of salted caramel, I could never pick up a batch of cupcakes from the shops without buying at least one red velvet cupcake. So, it seems appropriate that I give this recipe from Martha Stewart a try. Makes 20 cupcakes INGREDIENTS For frosting 4 ounces unsalted butter, room temperature 6 ounces... Continue Reading →


This recipe is adapted using salted caramel sauce from BrownEyedBaker and the chocolate cupcake from LauraInTheKitchen. Makes 1 cup of sauce INGREDIENTS 1 cup granulated sugar 85 grams unsalted butter, at room temperature, cut into pieces ½ cup heavy cream, at room temperature ½ tablespoon fleur de sel (or any other flaky sea salt) DIRECTIONS... Continue Reading →

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