Vacation time people! Give Me Flour is taking a break! You probably had noticed I’m a bit slow these days. I truly believed I would be able to handle everything, kids at home, hosting my sister, getting ready for a 45 days road trip, pictures and recipes for the blog, but I failed badly.
I did take a bunch of pics though. I did build a stock of ideas to keep the blog working and visually it is ok. But I’m not as good with words as I’m with images and tastes, especially considering I have to write in two languages, English I’m still learning and Portuguese I’m already loosing. I was too optimist but right now I’m just giving up. I really wanna refresh my mind and hopefully come with new ideas for September.
Yeas, I didn’t misspell, September. We are leaving tomorrow, Sunday, July 1oth for what probably is going to be our biggest vacation ever. It’s a mix of emotions, excitement, fear and joy. We had a road trip last year, a shorter one and it was just superb. Let’s see what the road is reserving for us this time.
I intend to keep in touch through our Facebook page. If you didn’t have chance to check, go there and take a look on the exclusive pics I post every week.
For now, I leave you guys with this cupcake with a reason to be. Just the perfect size that handles the perfect amount of caramel with the perfect amount of salt. A big and normal size cake can’t do better.
The recipe comes one more time from a Martha Stewart’s cookbook. Actually, it’s a combination of two recipes I put together, the brown sugar cupcake and the salted caramel filling used here as a glaze. I made this recipe for my sister on the last day she was here and I wanna give her the recipe before we leave. She loved and I’m sure you’ll too!
Preheat oven to 325˚F. Line standard muffin tins with paper lines. Whisk together flour, baking powder and salt.
With an electric mixer on medium high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beaching until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two addictions of buttermilk, and beating until combined after each batch.
Divide batter evenly among line cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in center out clean, about 25 minutes. Transfer thins to wire hacks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be storage up to 3 days at room temperature or frozen up to 2 months, in airtight containers.
To finish, dip top of each cupcake in caramel, then turn over quickly and sprinkle with a pinch of sea salt. Cupcakes are best eating the day they are glazed; keep at room temperature until ready to serve.
Heat sugar with the water and corn syrup in a heavy saucepan over high, stirring occasionally, until syrup is clear; clip a candy thermometer to side of the pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed. Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360˚F. Remove from heat; slowly pour in cream (mixture will spatter) and stir with a wooden spoon until smooth. Stir in sea salt. Use immediately; if any time caramel begins to harden, reheat gently until pourable.