I followed the cupcake recipe and searched her blog for the butter cream frosting as well. But just made it plain.
Buttercream Frosting (enough to frost 12 cupcakes nicely)
1 stick of unsalted butter, softened
1 teaspoon vanilla extract
2 cups confectioners sugar
Combine all ingredients in a medium bowl. Beat with an electric mixer slowly at first to incorporate all ingredients. Then, increase speed to high to get light and fluffy. Beat for 3 - 5 minutes.
These cupcakes were super rich, but oh so delicious. Like I wish I could eat two but they are so filling- talk about leaving room for dessert!
So I made the cupcakes, topped with frosting and instead of what her topping was exactly I switched it up a bit to make it a tad less messy for me. I made caramel candied nuts.
Caramel Candied Nut Topper
- 1 cup of nuts of your choice, chopped
- 1 cup of white sugar
- splash of water, pinch of salt
Before you start the caramel have the nuts chopped and ready to go, along with a piece of parchment paper or silicon baking mat. I chose walnuts and almonds (because I had them on hand).
In a small sauce pot add 1 cup of white sugar and about tablespoon or two of water. Bring to a boil over medium-high heat. It will start to boil and become thick. It will start to turn a golden color. When this happens shut off the heat, add a pinch of salt and swirl the caramel a couple times. Mix in the nuts and stir until all covered with caramel. Then pour out onto your paper or mat and spread to an even layer to cool. When cooled completely break off small bits and top your cupcakes!
(For some more detailed caramel making pics check out my previous post Caramel Nut Popcorn)
Now I can't wait to bake more! Our friends are having a baby and just told us last night! We are super happy for them. In July they find out the sex of the baby and want to do the surprise gender cake for the big reveal! And asked ME to make it. So excited! Congrats you guys xoxoxo