Did you heart skip a beat? When I made these recently I had to have someone pick me up off the floor. There isn’t anything much more satisfying to my tastebuds than cake. Cupcakes, sheet cake, ice cream cake- you name it. In fact, my girlfriends and I were just talking poolside last week about how we know this fantastic cake lady in town and we should just go in on one of her sheet cakes and call it “Just Because” and celebrate something- because cake.
It’s currently 78 degrees here in San Antonio and for September, it feels like a dream. Fall is upon us and so are the flavors. I am drinking in my pumpkin candle- and finding that it brings my mind to feeling like I live in Minnesota again. Pumpkin and cinnamon seem to be my go-to scents for the next couple months! Is anyone with me??
I digress. I feel it is my personal responsibility to share this recipe with you so you can enjoy this, too. Enjoy the wealth!!
SALTED CARAMEL PRETZEL CUPCAKES
Serves: 20 cupcakes
For the chocolate cupcakes
1 cup water
⅔ cup cocoa
1 tsp vinegar
½ cup butter, softened slightly
1 and ¼ cup white sugar
¼ cup + 1 T vegetable oil
2 eggs +1 egg yolk
1 and ¾ cup all purpose flour
½ tsp salt
½ tsp baking soda
For the salted caramel buttercream
¾ cup softened butter
3 and ½ cups powdered sugar
⅔ cup salted caramel sauce, room temperature
¼ teaspoon salt
1-2 tablespoons heavy cream or milk, room termperature
mini pretzel twists, for decorating
Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
Meanwhile, in a stand mixer, beat 1 stick butter for 4 to 5 minutes on high speed. Add the sugar and beat for another couple minutes. Add the oil and eggs, mixing well.
In a separate bowl, whisk together the flour, salt and baking soda.
Add to the mixer and mix until just combined. Fill lined cupcake tins about ⅔ full.
Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat the butter until smooth. Beat in 3 cups of powdered sugar on high for 1-2 minutes or until smooth and fluffy. Beat in the caramel sauce, salt and enough of the milk or cream to reach a smooth consistency
Frost the cupcakes, generously of course 🙂 and top with mini pretzels.