Hundred Dollar Cupcakes With Caramel Icing Recipes

CARAMEL CANDY

Steps:

• Generously spray a 9-by-12-by-2-inch pan with cooking spray; line it with parchment and butter the top of the parchment.
• In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244 degrees F. Remove the pan from the heat and add the butter, chopped pecans and vanilla. Pour the candy into the prepared pan. Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour.
• Cut the candy into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the fridge and allow it to soften slightly before serving.

HUNDRED DOLLAR CUPCAKES WITH CARAMEL ICING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line the cups of two 12-cup muffin tins with cupcake liners.
• Whisk together the flour, baking powder, salt and baking soda in a medium bowl.
• Put the chocolate in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes (or melt it in a double boiler).
• Put the granulated sugar, brown sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 3 minutes. Add the melted chocolate and beat to combine. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the milk, and beat on low until just combined.
• Divide the batter evenly among the cupcake liners, about 1/4 cup batter in each. Bake until the cupcakes are domed slightly and a toothpick inserted into the center comes out clean, about 18 minutes. Cool completely on a rack.
• For the icing: Make the icing right before you are ready to frost the cupcakes. Combine the granulated sugar, buttermilk, butter, baking soda and vanilla in a medium to large heavy-bottomed saucepan (the liquid will double in volume). Insert a candy thermometer, bring to a boil and boil over medium-high heat until the mixture reaches soft-ball stage (235 degrees F), 10 to 15 minutes. Remove from the heat as it hits the soft-ball stage to avoid over caramelizing.
• Working very quickly but carefully, pour the caramel into the bowl of a stand mixer and beat on medium-high speed until cooled to warm, about 5 minutes. Working quickly, spoon about a tablespoon of the caramel icing onto each cupcake. (Caramel hardens a little as it cools; whip in a splash of heavy cream to loosen it up if needed.) Let stand until set, about 5 minutes. Decorate with edible silver dragees.