Ingredients
210gGluten Free All Purpose Flour,(about 1¼ cup)
1cupwhite sugar
½cupunsalted butter
2eggs
¾cuplight cream
1tbspvanilla extract
1½tspbaking powder
¼tspkosher salt
1cupwhite sugar
6tbspunsalted butter,at room temperature, cut into pieces
½cupheavy cream
½tspkosher salt
½tspvanilla extract
4cupsconfectioner’s sugar
1cupunsalted butter,at room temperature
1cupcaramel sauce
3tbspcream cheese
1tspvanilla extract
Gluten Free Pretzels,optional
Preparation
Preheat oven to 350 degrees F. Grease or add liners to the cupcake pan and set aside.
Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
Then beat in eggs until combined.
In a separate bowl, combine flour, baking powder, and salt.
Add flour mixture to butter mixture slowly until fully incorporated.
Slowly add cream until all ingredients are fully mixed together.
Add batter to cupcake pan evenly. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
Remove cakes from oven and allow to cool completely before frosting.
When cupcakes are completely cool, pipe frosting on top and garnish with a gluten free pretzel (optional) and an additional drizzle of salted caramel.
In a large pot, add sugar and cook over medium-low heat.
When sugar begins to melt, stir constantly until completely liquid and it begins to turn caramel-brown.
Carefully add butter and continue to stir. This will rapidly bubble and rise slightly.
Once butter is melted, slowly add cream and vanilla extract.
Stir in kosher salt and remove from heat to cool to room temperature before using in buttercream.
In a stand mixer (or with an electric hand mixer) beat together butter, cream cheese, and vanilla extract. Slowly sift in sugar while still mixing.
When sugar is fully incorporated, add (cooled) caramel sauce. Beat for a few additional seconds to fully incorporate caramel sauce.
