Salted caramel cupcakes

Instructions

1. Step 1

   Put 200 g granulated sugar and 50 g water in a heavy-bottomed saucepan, swirl gently so the sugar is moistened, then cook over medium heat without stirring. Stirring at this point can make the sugar crystallize back into grains. It's ready when it turns a deep amber like wildflower honey and smells like candy.

   Medium heat.

   Mark step 1 as done

2. Step 2

   Lower the heat, slowly pour 120 g warmed heavy cream into the pan while stirring constantly, then add 40 g unsalted butter and 4 g flaky sea salt. Warm cream keeps the caramel from bubbling over or seizing suddenly. The sauce is ready when it is smooth and glossy and coats the back of a spoon in a thin layer.

   Low heat.

   Mark step 2 as done

3. Step 3

   Pour the caramel into a glass bowl and let it cool at room temperature for about an hour. As it cools, the caramel thickens just enough to use as a filling and to mix into the frosting without melting the butter. It's ready when it is as thick as dense honey and the side of the bowl no longer feels warm.

   Suggested time: about 60 minutes.

   Mark step 3 as done

4. Step 4

   Preheat the oven to 175°C while the caramel cools and line a muffin pan with paper liners. Working in parallel like this saves time, and the batter won't have to wait for the oven. The oven is ready when the heating light has switched off.

   Mark step 4 as done

5. Step 5

   Beat 115 g softened unsalted butter with 100 g brown sugar, 100 g granulated sugar and a pinch salt for about four minutes, then add 100 g eggs one at a time and 5 g vanilla extract. Brown sugar contains molasses, which gives the cake a butterscotch flavor that goes perfectly with caramel. The mixture is ready when it is fluffy, pale beige and completely smooth.

   Suggested time: about 4 minutes.

   Mark step 5 as done

6. Step 6

   Sift 190 g all-purpose flour with 6 g baking powder into the butter mixture in three additions, alternating with 120 g whole milk and folding gently after each. Folding gently keeps the air in the butter so the cupcakes rise soft and tender. The batter is ready when it is just uniform, thick and free of flour streaks.

   Mark step 6 as done

7. Step 7

   Spoon the batter into the liners until they're about two-thirds full and bake at 175°C for about 18 to 22 minutes. Brown sugar makes the tops color quickly, so bake on the middle rack. They're done when the tops are golden brown and springy and a toothpick comes out dry; let them cool completely on a wire rack before filling.

   Bake at 175°C for about 18 to 22 minutes.

   Mark step 7 as done

8. Step 8

   Use a small knife or a round piping tip to cut a hole about two centimeters deep in the center of each cupcake, and pour in about a third of the caramel you made. The hidden caramel center is a sweet surprise when you bite in and keeps the crumb moist. They're ready when the caramel fills each hole level with the top without spilling over.

   Mark step 8 as done

9. Step 9

   Beat 170 g softened unsalted butter until fluffy and pale, sift in 250 g powdered sugar a little at a time, then add about a third of the cooled caramel. The caramel must be completely cool so the frosting doesn't turn runny or split. The frosting is ready when it is a pale buttery color, smooth and holds a clear shape when you lift the beaters.

   Suggested time: about 3 minutes.

   Mark step 9 as done

10. Step 10

    Pipe the caramel frosting onto the cupcakes in swirls, drizzle the remaining caramel over them in thin threads and sprinkle on a few flakes of sea salt. A few flakes of salt on top bring out the sweetness and add a delicate crunch. They're finished when the caramel threads cling prettily to the frosting and drip gently down the edges.

    Mark step 10 as done