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Almond Cupcake with Salted Caramel Buttercream Frosting
September 15, 2011

I followed this cake recipe almost exactly, my changes were-- I used 1cup of buttermilk instead of 3/4 cup whole milk. In doing so, I reduced the baking powder to 1 tsp & added 1/2 tsp baking soda. I used margarine & I must say the cupcakes I ended up with are the springiest, moist cupcakes Ive ever had/felt! (I am in love with their texture!) I followed the caramel recipe to a T & I think I may have not let it thicken enough because when I poured in the heavy cream, I ended up with a rather thin liquid looking nothing like honey. So I decided to half the buttercream recipe since I obviously botched the caramel. I beat 1/2 cup salted butter with 1 cup powdered sugar until creamy and slowly poured a"little" of the caramel liquid in, added more sugar & repeated a couple times until the flavor & consistency were there. I dont think I even used half of my caramel mixture. Then I beat until it was fluffy & sprinkled a bit of sea salt on top after frosting each cupcake. I loved the way these turned out!