Wow, I've tried salted caramel cupcakes all over Chicagoland and this is probably the best one I've had. The cake was deliciously fluffy and the frosting had the perfect soft buttery texture and salted caramel flavor.
I followed the recipe almost to a T, allowing the caramel to cool completely before adding it to the cream, and the frosting turned out perfect. The only changes I made was substituting butter for margarine for the cake batter and using 2% milk instead of whole milk, because I ran out of margarine and whole milk.
I also made a "healthier" batch by mistake when I used 1/4 cup of margarine (instead of 1/2 cup) to the cake batter. This healthier batch of cupcakes also tasted really good. You know that the recipe is really good when the "mistake" batch still taste delicious.
Thanks for posting this incredible recipe, BakinMama.
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Wow, I've tried salted caramel cupcakes all over Chicagoland and this is probably the best one...