Hey Everyone! 

Since I did not have a first blog post, I made up for it this week with two parts of my blog post! The first part is of natural and man made phenomenas. Enjoy! 

In the Chinese province of Shandong; the bridge across the Gulf of Jiaozhou

Favelas of Brazil.  The boundary between wealth and poverty

These trees grow in the forest near Gryfino, Poland. The cause of their curvature is unknown

photo of a storm in Montana, USA 2010

desert with Phacelia (scorpion weed) flowering once in several years

A cafe in Europe.  On one side of the line is the Netherlands and the other side is Belgium.

Caramel Cupcakes

Do you ever get strange cravings for certain foods?  I normally get them all the time and especially at this time of year because of all the distinct fall flavors.  However; I also get cravings for places; such as when I strongly desire to be in France whenever my mom makes me set out the cheese platter for a dinner party, or when I imagine myself in Alaska whenever I feel crowded in school or with my own thoughts.  But since last autumn when my family and I took a weekend trip to Washington DC, I get cravings to be in DC, walking down Embassy Row, stepping over the golden ginko leaves that clash against the stone architecture of the embassies.  One of my favorite memories of my trip was going to Sprinkles Cupcakes near the Georgetown campus after deciding not to go to Georgetown Cupcakes; the more famous of the two after inspecting the line that bulged out the door.  Despite not being able to go to Georgetown Cupcakes, the cupcakes at Sprinkles turned out to be delightful, especially my salted caramel one.  After that, Sophie Rodosky who shares the same love for DC and cupcakes got me a Georgetown cupcakes cookbook that I adore.  And of course, the cookbook includes my favorite recipe for salted caramel cupcakes.  When or if you make these cupcakes, try to imagine yourself in a place as precious to you as Washington DC is to me.  Sorry for the odd units- I tried to convert everything to mass! Good luck! 

makes 30 medium cupcakes

FOR THE CUPCAKES

~ 31.25 oz. / 906.25 grams :  all purpose flour

~ 6 1/4 teaspoons :  baking powder

~ 0.625 teaspoons :  salt

~ 20 tablespoons :  unsalted butter, at room temperature

~ 30.625 oz. / 875 grams :  granulated sugar

~ 5 large eggs, at room temperature

~ 5 3/4 teaspoons :  vanilla extract

~ 3 1/8 cups :  whole milk, at room temperature

~ 2 1/2 cups :  caramel sauce

~ 2 cups sugar

~ 1 tablespoon water

~ 12 tablespoons unsalted butter, at room temperature

~ 1 teaspoon vanilla

~ 1 cup heavy cream

FOR THE SALTED CARAMEL BUTTERCREAM

~ 46 tablespoons :  unsalted butter, at room temperature

~ 10 cups :  confectioners' sugar, sifted

~ 2 1/2 teaspoons :  whole milk

~ 2 1/2 teaspoons :  salt

~ 1 1/2 cups : caramel sauce

~ 1.2 cups sugar

~ 0.6 tablespoon water

~ 7.2 tablespoons butter

~ 0.6 cup heavy cream

TOTAL CARAMEL

~ 4 cups sugar

~ 2 tablespoons water

~ 24 tablespoons butter

~ 2 teaspoons vanilla

~ 2 cups heavy cream

for the caramel sauce

Pour the sugar and water into a large saucepan.  Heat on medium-high heat and stir constantly until the sugar completely liquefies.  Stir constantly and be careful not to burn the sugar.  After all the sugar has dissolved, add the butter and vanilla to the saucepan and mix thoroughly.  Once the butter has melted and both the butter and sugar are completely mixed, remove from heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color.  Set aside and let thicken for 5 minutes at room temperature.  Then refrigerate for at least 20 minutes before further use.

1. Preheat the oven to 350F.  Line 2 cupcake pans with 12 paper baking cups.  Line one 6 pan with 6 cups.
2. Sift together the flour, baking powder, and salt on a sheet of parchment paper or wax paper and set aside.
3. Cream together the butter and sugar for 3 to 5 minutes, until light and fluffy.
4. Add the eggs one at a time, mixing slowly after each addition.
5. Add the vanilla extract.
6. Slowly add one third of the dry ingredients followed by one third of the milk.  Mix slowly, and then add another third of the dry ingredients, followed by one third of the milk.  Mix slowly until incorporated.  Stop to scrape down the bowl as needed.  Then, finally, add the last this of the dry ingredients, followed by the last third of the milk.  Mix slowly until fully incorporated.
7. Add the caramel sauce and mix slowly, swirling it into the batter but not mixing it in completely.
8. Using a standard-size ice-cream scoop, scoop the batter into the cupcake pans and bake for 16 to 18 minutes. (start checking at 15 minutes)  Transfer the pans to a wire rack to cool completely.

for the frosting

Add all the ingredients to the gown of a stand mixer or to a bowl with a handheld electric mixer, and mix on high speed until light and airy.  Frost cupcakes with the swirl.  (around, up, 1/2, down, lift.)  Drizzle extra caramel in a flower pattern on top.

~bailey