Quick Vanilla Cupcakes with Caramel Frosting

Quick Vanilla Cupcakes with Caramel Frosting

Quick Vanilla Cupcakes (from Cupcakes! by Elinor Klivans, one of my favorite Kitchen Goddesses)

Yield 12 
Bake at 350*

1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola oil
1 tsp vanilla extract
1/2 cup sour cream

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, beat the whole egg, egg yolk, and sugar on medium speed until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the bowl as needed. On low speed, add the oil and vanilla until blended. Mix in the sour cream and then the flour mixture until everything is incorporated and smooth. Bake at 350 degrees for 18 - 23 minutes.



Caramel Frosting (by my Mother, Eleanor Delaney, my original Kitchen Goddess!!!!!!)

1/2 cup butter

1 cup brown sugar

1/4 cup heavy cream

1 tsp. vanilla

3 to 4 cups sifted powdered sugar

In larg sauce pan, melt butter and add brown sugar.  Bring to a boil, stirring

frequently.  Boil and stir for 1 minute until thickened.  Remove from heat and

add heavy cream (or you can use half n half.) Beat with wire whisk until smooth.

Add vanilla and beat again.  Then add enough powdered sugar until desired

spreading consistency.  Let cupcakes cool before frosting.