Vanilla Cupcakes, Brown Sugar Buttercream, Caramel Syrup

Hey Guys,

So I know it’s been a while since my last recipe post, but I’m so excited to get the ball rollin’ again. This past l weekend I was going through Pinterest when I stumbled upon a recipe from mamaneedscake.com for vanilla cupcakes with brown sugar icing and a caramel sauce for drizzling. I was so excited I had to try it.

Cupcakes are one of my absolute favorite sweets, so I’m eager to perfect these simple, but essential recipes in my own baking journey. I’m happy to say this batch was a success, though any tips on how to make caramel sauce more fluid (less grainy) is greatly appreciated.

Pro tips:

The cake batter makes 16 cupcakes. I’m learning that, at times, baking can be more of an art than a science. By adding in my eggs last, I can taste the batter to make additions, without fear or salmonella poising. Try to avoid over filling the cup up tins as the batter will rise. Filling the tins to the halfway point ensures the cake will not rise over the top of the tins. Wait until the cupcakes are completely cool before frosting.

Ingredients ( Vanilla Cake):

  • All purpose flour

  • 1 2/3 cups of flour

  • 1 1/4 cups of sugar

  • 1 1/2 teaspoon of salt

  • 1 1/4 teaspoon of baking powder

  • 1 cup of milk

  • 1 stick of unsalted butter (softened)

  • 1/2 cup of sour cream

  • 6 teaspoons of vanilla

  • 2 large eggs

  • Frosting (Brown Sugar Buttercream):

  • 3 cups of powdered sugar

  • 3/4 cups of brown sugar

  • 2 sticks of butter (softened)

  • 3 table spoons of milk (slowly add more milk if needed.

  • 2-3 teaspoons of vanilla extract (to taste)

  • 2-3 tablespoons of milk (as needed)

Caramel Sauce:

  • 1 cup of brown sugar

  • 1/2 stick of butter

  • 1/4 cup of milk

  • 1 tea spoon of vanilla

To make the cake:

  1. Pre-heat oven to 350 degrees.

  2. Line muffin tins with cupcake liners.

  3. Sift the flour into a medium-sized bowl, then add the baking powder and salt. Mix well.

  4. In a large bowl, mix together the brown sugar and butter. Try to get as much of the graininess of the brown sugar out as possible.

  5. Mix in the vanilla, sour cream and milk.

  6. Slowly add the dry ingredients into the large bowl. Well mix the ingredients, but try not to over beat.

  7. Add in the pre- beaten eggs.

  8. Fill each of the lines baking tins 1/2 of the way.

  9. Bake for 15 - 17 minutes. Insert a wooden tooth pick or skewer into the middle of the cupcake. You’ll know when it’s done when the stick comes out clean.

  10. Set cupcakes aside for 15 - 20 minutes, or until cool.

Brown Sugar Butter Cream Instructions:

  1. Cream the softened butter.

  2. Add in the brown sugar, and mix until the ingredients are well blended.

  3. Gradually add in the powdered sugar.

  4. Add the vanilla.

  5. Add in the milk (as needed).

Pro tip: Adding tablespoons of milk to the butter cream helps with the texture. I’ve found it makes it more spreadable. 

Caramel Sauce Instructions:

  1. Place a 1/2 stick of butter into a medium-sized pan over low heat.

  2. Gradually add in the brown sugar, stirring it into the butter.

  3. Add in the milk and butter.

  4. Continue to stir the mixture into the graininess of the brown sugar dissolves.

Enjoy! :)

Marissa PhoenixComment