Caramel Cupcakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1/2 cup granulated sugar
• 1/2 teaspoon fresh lemon juice
• 1/4 cup water
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup butter, softened
• 1 large egg, lightly beaten
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 350°f; line muffin tins with paper liners; set aside.
• 2 in make the caramel syrup, place sugar and lemon juice in a small heavy pan and stir until the lemon juice is distributed throughout -- place over moderate heat without stirring until the sugar begins to melt. when the first signs of smoke appears, begin stirring the melting sugar with a large metal spoon. continue stirring occasionally, so the sugar will melt and caramelize evenly.
• 3 when most of the sugar is melted, lower the heat.continue cooking till the caramel is light amber and frothy. don't be alarmed if it smokes, don't let it burn.
• 4 just before the caramel is light amber, bring the water to a boil in a small pan. when the caramel is cooked, add the water all at once.
• 5 when the syrup comes to a full boil, remove from heat and transfer to heatproof cup. you should have 1/2 cup of syrup. let cool.
• 6 whisk dry ingredients together.
• 7 in another bowl, beat butter till light and fluffy.gradually beat in sugar, lower mixer to medium. beat in egg, egg yolk, and vanilla.
• 8 beat in flour with caramel syrup and sour cream just until blended.
• 9 spoon into paper lined tins.
• 10 bake until tops are firm, about 20 minutes.
• 11 cool in muffin tins on wire rack.