Tailgate Cupcakes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/2 cups firmly packed dark brown sugar
- 3/4 cup firmly packed light brown sugar
- 3/4 cup whole milk
- 1/4 teaspoon salt
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs, broken into a small bowl
- 1 teaspoon pure vanilla extract
- 3/4 cup whole milk
- 3/4 cup reserved caramel sauce
- 2 cups confectioners’ sugar, sifted through a strainer
- 2 tablespoons unsalted butter, softened
- 2 tablespoons egg substitute, such as Egg Beaters
- 1/4 teaspoon salt
- Coarse-grain salt
- This recipe is vegetarian
- Condiments
- Reserved caramel sauce (3/4 cup)
- Cooking & Baking
- All-purpose flour, unbleached (1 3/4 cups)
- Baking powder (1 1/2 teaspoons)
- Brown sugar, firmly packed dark (1 1/2 cups)
- Brown sugar, firmly packed light (3/4 cup)
- Confectioners’ sugar (2 cups)
- Grain salt, Coarse (1)
- Salt (1 1/4 teaspoon)
- Sugar (1 1/2 cups)
- Vanilla extract, pure (1 teaspoon)
- Dairy
- Butter, unsalted (26 tablespoons)
- Whole milk (1 1/2 cup)
- Refrigerated
- Egg substitute (2 tablespoons)
- Eggs, large (3)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 7, 2011 (1 year ago).
53 people saved this recipe.
