In The Kitchen: Caramel Cupcakes

Last week, I received an anonymous comment on this post [in it I mentioned that I would love to test out a caramel cake recipe] directing me to this Caramel Cake recipe on the Lottie & Doof site. This weekend I got a chance to try out the recipe, and it was delicious! Halfway through mixing and measuring, I realized I didn't have the right size pan for this recipe [it calls for an 8inch square dish], so instead of running to Crate & Barrel, I made them into cupcakes.  Because I made these into cupcakes, I reduced the cook-time by about 8-10 minutes.

I would give this recipe a 10 out of 10 stars, as it is simple to follow, doesn't require a lot of prep, and it is absolutely delicious!

Caramel Cake (Gourmet, January 2008)
Cake:

• 2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (4 oz) unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature 30 minutes
• 1 cup well-shaken buttermilk

Caramel Glaze:

• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract

Make cake:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line bottom with a square of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, flip cake so it is right-side up and then cool completely, about 1 hour.

Make glaze:
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.