Happy Friday everyone!
This is an even happier Friday than most Fridays….do you want to know why??
Actually there’s three reasons.
#1… I’m leaving to Mexico tomorrow for Spring Break! In 24 hours I am going to be sipping pina coladas, eating guacamole, and applying more sun tan lotion than most mom’s smother their toddler’s in.
#2… I made some kick butt Dulce De Leche Caramel Swirl Cupcakes in honor of my little vacation!
#2… Kayle from The Cooking Actress nominated me for The Versatile Blogger award! I am so flattered and honored that she thought to nominate my blog! So thanks so much Kayle :) You completely made my day!
Wondering what the Versatile Blogger Award is? “It is a great way to introduce different bloggers to each other and to promote quality blogs that awardees and their readers may not have discovered otherwise.”
There’s also a few guidelines for what to do when you receive the award:
- Thank the person who gave you this award. Thank you Kayle!
- Include a link to their blog. The Cooking Actress
- Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly.
- Nominate those 15 bloggers for the Versatile Blogger Award.
- Finally, tell the person who nominated you 7 things about yourself. Check out my list below!
- In the same post, include this set of rules.
- Inform each nominated blogger of their nomination by posting a comment on each of their blogs.
- Juanita’s Cocina http://juanitascocina.com/
- Sweet and Salty http://www.sweetandsaltysf.com/
- Must come hungry http://mustcomehungry.com/
- Healthy Foodie Travels http://healthyfoodietravels.net/
- That Skinny Chick Can Bake http://thatskinnychickcanbake.blogspot.com
- Naturally Sweet Recipes http://naturallysweetrecipes.blogspot.com/
- Home Skillet http://www.hskillet.blogspot.com/
- Life on Food http://lifeonfood.blogspot.com/
- Go Bake Yourself http://gobakeyourself.wordpress.com/
- Discover. Create. Live http://www.discovercreatelive.com/
- Flour Trader http://www.flourtrader.blogspot.com/
- Attempting Domestication http://attemptingdomestication.com/
- Baker Street http://bakerstreet.tv/
- Crunchy Creamy Sweet http://www.crunchycreamysweet.blogspot.com/
- RavieNomNOms http://ravienomnoms.wordpress.com/
- My Fiance Likes It So It Must Be Good! http://mybflikeitsoimbg.blogspot.com/
- I am deathly scared of butterflies. Not kidding.
- I play guitar.
- I can kick anyone’s butt at Cruising USA.
- My favorite color is blue. If you want to fact check just reference any school picture of mine since preschool.
- When I was 8 I was absolutely convinced I was going to marry Nick Carter. Team Backstreet Boys!
- I’ve known two of my best friends since before pre-school.
- I’ve hiked Mount Etna in Sicily (And I’m dyinggggg to go back)!
Yields 24 cupcakes
For the Cupcakes
- 8 ounces cake flour (about 2 cups)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3 large egg whites, at room temperature
- 1/4 cup sugar
- pinch of salt
- 1 cup unsalted butter, cut into 16 pieces, at room temperature
- Carmel Drizzle (recipe follows)
- 1 1/2 cups sugar
- 1 1/4 cup heavy cream
- pinch of salt
- Preheat oven to 350°.
- Combine flour, 1/2 teaspoon salt, baking soda, and baking powder. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.
- Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups.
- Bake at 350° for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
- In a heavy-bottomed, high-sided saucepan, heat the sugar over medium-high heat until it begins to melt around the edges, about 5 minutes. Continue to cook, stirring with a wooden spoon, until the sugar is melted and has turned golden amber, about 3 minutes longer. Be sure not to overcook at this point! Or else you will have very bitter caramel sauce :( You want golden amber, not deep amber.
- Carefully pour the cream down the side of the pan in a slow, steady stream until completely smooth. The mixture will bubble and splatter so be careful! Stir in the salt.
- Pour caramel into a heatproof bowl and let cool to room temperature.
- Combine egg white and sugar in a large, heatproof bowl. Set bowl over simmering water (but not touching) in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and is very warm to the touch (about 160 degrees F on an instant-read thermometer), about 2 minutes.
- Remove bowl from heat and beat with an electric mixer on high sped until fluffy and cooled to room temperature and holds stiff peaks, about 6 minutes.
- With the mixer on medium-low, add the salt and butter, a few pieces at a time, beating well after each addition. If the frosting looks a bit separated or liquid continue to beat on high speed for another 3-5 minutes (this is what I had to do) until creamy.
- Add 1 1/4 cups caramel drizzle and beat until smooth.
Vanilla Cupcake recipe adapted from Cooking Light
Caramel Frosting and Drizzle adapted from Cupcakes by Shelly Kaldunski