Buttercream Frosting

Cael wanted white frosting for his birthday cupcakes and a friend recommended this buttercream recipe. It turned out perfectly. I made it a day ahead of time and refrigerated it overnight. After coming up to room temperature it spread perfectly. I did double the recipe and it was the perfect amount for 36 cupcakes.  http://m.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing

Ingredients

•   1/2 cup unsalted butter, softened
•   1 1/2 teaspoons vanilla extract
•   2 cups confectioners' sugar, sifted 
•   2 tablespoons milk

Directions

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached

salted caramel cake

I used this cake and caramel recipe to make Cael's 6th birthday cupcakes, but then frosted them with white buttercream instead. To fill with caramel, I just cut a cone out of the top of the cupcake, spooned in about a 2 teaspoons of the caramel, and replace the top of the cupcake.  http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake

 

 

 

 

 

 

 

Ingredients

For the Cake

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 1/2 cups unsweetened Dutch-process cocoa powder
• 1 tablepoon baking soda
• 1 1/2 teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1/2 cup plus 2 tablespoons safflower oil
• 2 teaspoons pure vanilla extract

For the Caramel

• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the Frosting

• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 2 sticks unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• Coarse salt
• 1 pound semisweet chocolate, chopped, melted, and cooled
• Garnish: flaked sea salt, such as Maldon

Cook's Note

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.