Salted Caramel Pretzel Cupcakes Recipes

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Hey there, welcome to our recipe blog site. Right here you can get a guide on exactly how to make extremely tasty Salted Caramel Pretzel Cupcakes dishes. The production procedure is very easy, you just need to follow the methods that we have actually created on this web page. The adhering to are the phases of exactly how to prepare Salted Caramel Pretzel Cupcakes. Please comply with the guidelines well.

A chocolate cupcake with salted caramel frosting and pretzels make a fun salty sweet treat.
Totally unrelated to these Salted Caramel Preztel Cupcakes, but there’s a story that’s too funny not to tell. The last two weeks in August, Tyler was out of town for training in Delaware for 2 weeks. It was bad timing, as he left right after we returned from vacation. I was already experiencing the post-vacation blues and I was not excited about the prospect of being a single working mom for two weeks. (But I survived, and I am so thankful that is not my normal routine!)
Anyway, I was grumpy that morning and I had made myself some toast with peanut butter and honey. I had to add the honey to brighten up my day a little. I brought them upstairs to eat while I nursed Cameron and set them down right beside where he was sitting.
Ingredients
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

Instructions

  1. Preheat oven to 350 F. Boil 1 cup water in microwave. Whisk in cocoa and vinegar until smooth. Let cool.
  2. 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.
  3. In a separate bowl, whisk together the flour, salt and baking soda.
  4. Add to the mixer and mix until just combined. Fill lined cupcake tins about ⅔ full.
  5. Bake at 350 for 12-15 minutes or until they spring back when lightly touched. Cool completely on wire racks
  6. ……………….

For full instructions please see : chocolatewithgrace.com


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