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Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream
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Makes 24 cupcakes 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup whole milk, at room temperature 8 ounces unsalted butter, at room temperature 1 3/4 cups sugar 4 large eggs Homemade Salted Caramel (Gooey Love) Sea salt Caramel Swiss Buttercream Pecan Coconut Brittle Preheat the oven to 350 degrees F. Line two standard muffin pans with 24 cupcake liners. In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.