SEA SALTED CARAMEL CUPCAKES

SEA SALTED CARAMEL CUPCAKES image

Yield 12 cupcakes

Number Of Ingredients 23

2 C. All purpose flour
1 C Cocoa Powder
2 C Granulated sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1 stick melted butter
2/3 c Melted Chocolate
2 tsp Vanilla
1 C Sour Cream
Chardonnay Caramel Sauce
1 C Sugar
1 Stick Butter
½ C Heavy Whipping Cream
1/4 C Oak Vatted Chardonnay
Butter Cream:
2 Stick Butter
4 C 10x Powdered Sugar
1 TBSP Meringue Powder
1 C Solid Vegetable Shortening
5-7 Tbsp milk, warmed

Steps:

CupCakes Preheat oven at 350. Line Muffin Tins with Cupcake Liners. Sift together Flour, Cocoa Powder, Baking Soda, Baking Powder and Salt. Beat eggs and sugar. Add Milk, Butter, Chocolate, Vanilla and Sour Cream. Add Dry ingredients. Beat at medium for 2-3 minutes. Pour Batter 2/3 full in muffin tins. Cook for 8-12 minutes until tootpick comes out clean. Caramel Sauce Heat sugar and on medium high in heavy 2 quart saucepan and stir. When the sugar starts to boil (and all the sugar is melted) add butter to pan and whisk until melted. Remove pan from heat and let cool about 5 seconds. Whisk in cream. (It will foam and that's good) Whisk until smooth. Add Chardonnay while hot and whisk together. Remove from pan into a glass jar to store. Can be premade. Butter Cream - Cream Butter and Shortening with paddle attachment on medium until fluffy. Add Confectioner's Sugar. (Either cover mixer with a damp towel or add in ¼ c increments to keep it from flying out of the bowl.) Add Meringue Powder and Milk. Beat on high about 4 minutes Assembly Fill Cupcake with caramel sauce. Leave ¼ C Caramel Sauce. Stripe pastry bag with caramel sauce then fill ½ way with butter cream. Make swirl of butter cream and caramel to ice each cupcake. Sprinkle Fleur de Sel over top of each cupcake. Just a little so that each bite is sweet, dark and salty. YUM!