Caramel cupcakes w/ Brown Butter Icing

these clouds of goodness came about by way of another recipe.

i stopped by grand central market last sunday evening on my way home from a visit to a new acquaintance / friend Jill Krementz's studio and home - she's amazing check her out if you have time.

with no real reason to be at the market i decided to picked up some (more) dutch cocoa and almond extract from Penzy's. they gave me what appears to be a monthly "penzy's recipes" magazine. Alaska and mardi gras were the highlight this issue (i am aware that makes no sense) and there was a recipe for a caramel apple cake that honestly looked like a bit of a monster - but that was the incitement. so i vowed to try it this weekend. when i finally got down to it i came to a realization: i would never eat that cake and like i said; it was a monster. so i snooped around and mixed up and tweaked with a few recipes. and ofcourse sprinkled on some gold dust to make them even more luscious. who wouldn't?

this is what i came up with, everyone seems to love them, including me.

CARAMEL CUPCAKES

5 tbs unsalted butter

1/2c packed brown sugar

1/4 tsp salt

2 1/2 tbs caramel syrup*

1 egg at room temp.

1/2 tsp vanilla extract

1c flour

1/4 tsp baking powder

1/4 tsp baking soda

1/2c buttermilk (skim milk w/ 2tbs buttermilk powder)

* cream butter

* add sugar and salt, cream to light and fluffy

* slowly pour caramel syrup in to mix, beat to mixed

* increase speed of mixer add egg and vanilla, beat to mixed

* sift all dry ingredient together

* on low speed add 1/3 of dry mix to creamed butter beat to combine then add 1/2 of buttermilk

* repeat until end on dry, use fold mixture with a spatula to make sure everything is completely mixed in

* spoon into lined muffin pan

* cook for 15-20 minutes (test with toothpick at 15 minutes)

CARAMEL SYRUP

1c sugar

1/4c water

1/2c water (reserved)

*combine sugar and 1/4c water in pot

* boil on high heat until it begins to turn a dark amber

* immediately pour in 1/2c reserved water (do so slowly - it will "react")

* whisk hot mixture over medium heat to consistent and starts to thicken

* take off heat and let cool before use

BROWN BUTTER ICING

3oz unsalted butter

8oz powdered sugar

3 tbs milk or water

1 tsp vanilla extract

3 tbs caramel syrup (or as needed)

*melt butter over medium heat, cook until brown

* strain through fine mesh and set aside to cool

*once cooled add powdered sugar a bit at a time until mixture is crumbly and can't hold together

* add a bit of water/milk and caramel syrup beat together then add more sugar

* repeat until consistency you like and sugar is all gone

** can add a bit of salt if you wish - i did not**