But caramel cupcakes? Maybe they're worth the trouble, right?
There is no end to my love of all flavors on the caramel-butterscotch-toffee spectrum. So when I saw caramel cupcakes in my new Blackbird Bakery Gluten Free cookbook, I was intrigued enough to go buy frilly paper cupcake liners.
The caramel flavor comes entirely from the frosting which was was sweet enough to make my head ring--a little goes a long, long way and I had plenty leftover. I even added some sea salt to try and pull it back from the edge but it was still too sweet for my taste. So, a bit of a puzzle--the frosting was way too sweet but, because it has all the caramel flavor, it's kind of the focus.
Next time I will try subbing out some brown sugar for the granulated in the cakes themselves so the caramel flavor is better distributed. Maybe I could get away with less frosting...
My kids, it should be said, had no trouble with the overly-sweet frosting and declared them delicious. I found them a little less intense and pretty much perfect by the second day. Especially with a nice, steaming hot latte.
I was going to type all of this up for you but realized that it's all available on the Blackbird Bakery blog. I used half the recipe to get 1 dozen cupcakes and a copious supply of frosting. And while the cactus decorations are charming, you can see I skipped that part. One thing these cupcakes did not need is more sugar!