| 1. |
Preheat oven to 175℃. |
| 2. |
Whisk together the flour and salt. |
| 3. |
In a large mixing bowl, cream butter and sugar with an electric mixer until pale and fluffy. |
| 4. |
Add the eggs one at a time, mixing each egg until well combined and scraping down the sides with each addition; add the vanilla extract and mix until fully incorporated. |
| 5. |
Fold in the dry ingredients and buttermilk, alternating between the two, until smooth and well mixed. |
| 6. |
Bake for about 18-20 minutes, until a cake tester comes out clean. |
|
|
| Frosting |
| 1. |
Over a stove, make a batch of Salted Caramel Sauce (recipe in “Others” section). |
| 2. |
With an electric whisk, whip up half a batch of Italian Meringue Buttercream in a large mixing bowl and mix it with half a batch of cooled salted caramel sauce (adjust the amount of caramel sauce to taste). |
| 3. |
Frost the cupcakes and drizzle a little of the leftover Salted Caramel Sauce on each cupcake. Sprinkle each cupcake with a tiny pinch of salt (optional). |
