Salted caramel is not only trendy lately, it's also ridiculously delicious. This week, we offer five recipes that blend the best of sweet and salty. This one comes from the blog joyshope.com.
1 box chocolate cake mix and ingredients to make it
4-5 Skor or Heath bars
Jarred caramel ice cream topping
Vanilla bean buttercream (Recipe below)
Vanilla bean buttercream
1 stick unsalted butter at room temp
1 lb powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons whole milk
Pinch of salt
Cream butter and sugar; Add milk, vanilla and salt. Mix until thick and creamy.
Bake cupcakes according to package directions.
Meanwhile, pour caramel into a measuring cup. Add 1/2 teaspoon of sea salt per 8 oz. of caramel.
Warm in the microwave for one minute. Stir.
Pour the now warm and salted caramel in to a squeeze bottle.
As soon as the cupcakes come out of the oven, inject caramel into each one. Then move them on to a cooling rack.
While the cupcakes are cooling, smash the wrapped Skor bars with a hammer. Open the wrappers and pour the pieces into a bowl.
After the cupcakes are cooled, frost them with the buttercream, roll them into the Skor bars, then drizzle the salted caramel on top.