Caramel Cupcakes

Instructions

1. 1

   Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners.

   Tip: Optional: Use a stand mixer to streamline the process.

2. 2

   In a medium bowl, whisk together the flour, sugar, and salt.

3. 3

   In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy.

   Tip: Don't overbeat!

4. 4

   Add the vanilla extract and mix until combined.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   Tip: Don't overmix!

6. 6

   Divide the batter evenly among the muffin cups.

7. 7

   Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

   Tip: Don't open the oven door during baking!

8. 8

   Allow the cupcakes to cool completely in the pan.

9. 9

   To make the caramel frosting, melt the caramel sauce and heavy cream in a small saucepan over low heat.

   Tip: Whisk constantly to prevent scorching!

10. 10

    Remove from heat and stir in the powdered sugar until smooth.

11. 11

    Add a pinch of sea salt and mix until combined.

12. 12

    To assemble, use a serrated knife to carve a horizontal slit in the center of each cooled cupcake.

    Tip: Be gentle to avoid breaking the cupcake!

13. 13

    Spoon a small amount of caramel frosting into the slit, then top with a dollop of whipped cream if desired.

    Tip: Optional: Add a sprinkle of sea salt on top for extra flavor!