Caramel Cupcakes with Browned Butter & Caramel Frosting

This cake was the Daring Baker's challenge for November. DELISH.

The Cake:

10 TBS softened butter

1 1/4 cups sugar

1/2 tsp salt

1/3 cup caramel syrup (see recipe below)

2 eggs

1/2 tsp vanilla extract

2 cups flour

1/2 tsp baking powder

1 cup milk

Cream the butter and sugar. Add the eggs, caramel syrup and vanilla and beat well. Sift together the flour, baking powder and salt. Alternate the flour and milk and beat well after each addition until all combined. I did muffin cups 3/4 full for about 13-14 minutes at 350. A round cake pan would take a few minutes more.

The Frosting:

12 TBS butter

1 pound powdered sugar

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrup

sea salt to taste

Melt the butter until browned. Pour through a fine mesh sieve into a bowl. Cool. Add the powdered sugar and vanilla. Thin with cream and caramel syrup to desired consistency. Sprinkle in a bit of salt.

The Caramel Syrup:

1 cup sugar

1/4 cup water

1/2 cup additional water

Melt the sugar and 1/4 cup water over high heat and cook until dark amber. CAREFULLY pour in the additional water to stop the caramelization. Whisk, whisk, whisk until smooth. Reduce a bit until the syrup is a bit sticky. Cool.