So, here’s the game plan: preheat your oven to 350 degrees F (175 degrees C) and line your cupcake tin with some cute cupcake liners. Remember, thick liners work best for these cuties!
Let’s whisk together the dry ingredients – Renewal Mill 1-1 Gluten-Free Baking Flour, baking powder, and salt. Set this bowl of magic aside.
In a medium bowl, beat the butter until smooth, and then pour in the pure maple syrup. Whip it on high until combined, and then beat in those lovely eggs one at a time until the mixture turns pale.
Add your Eggs and whip again until light and fluffy.
Time to add the magic touch – LorAnn Caramel Bakery Emulsion and LorAnn Pure Vanilla Powder and a splash of buttermilk.
Now, for the grand finale – the dry ingredients! Slowly sift them in while beating low speed until your batter is perfectly incorporated. Be sure to scrape down the sides and bottom of the bowl, and a few more seconds of beating will do the trick.
Next up, divide this silky smooth batter between the cupcake liners, filling each cup about 3/4 full. Pop them in the oven and bake for 16 to 22 minutes, or until a toothpick inserted into the center comes out clean. The anticipation is real!
As those cupcakes are doing their thing in the oven, let’s shift our focus to the star of the frosting show – The Caramel Buttercream! It’s an absolute delight and easier to make than you might think. In a heatproof bowl, combine room-temperature egg whites and your choice of honey or maple syrup (or both, if you’re feeling adventurous!). Whisk this divine concoction until it reaches 160°F (71°C). Remove it from the heat and let it cool for 15 minutes until it’s slightly warm to the touch.
Now, it’s time to whip those egg whites into a glossy meringue with stiff peaks. You’ll be mesmerized by this process, and it’s well worth the effort!
Gradually add softened unsalted butter, one tablespoon at a time, to the meringue while beating at medium speed. Watch as it transforms into creamy perfection. Don’t fret if it looks curdled or soupy – it’s all part of the magic!
Continue whipping until the buttercream is light, fluffy, and oh-so-creamy. Add your LorAnn Caramel Bakery Emulsion and a splash of vanilla extract for a flavor explosion!
I’ve got a little trick up my sleeve for perfectly smooth and bubble-free buttercream. Microwave a portion of the buttercream until melty (but not bubbly), then add it back to the mixer and watch it turn into a glossy masterpiece.
And there you have it, my friend – A divine Caramel Cupcake extravaganza! Your taste buds will thank you for this sweet journey into caramel bliss. So, grab that piping bag and get decorating because these cupcakes are ready to steal the spotlight at any gathering or celebration.
