Easter Edition part one: Salted Caramel Birds Nest Cupcakes

Birds Nest Cupcakes!

Ingredients:

1 and 1/4 cup                  All-purpose flour
3/4 tsp.                            Baking powder
1/2 tsp.                            Salt
1 cup                               Dark brown sugar (packed)
1/2 cup                            Sugar
1/2 cup                            Unsalted butter, room temp
2                                      Eggs, large
1 tsp.                               Pure vanilla extract
1/2 cup                            Heavy cream  


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a stand mixer with fitted paddle, cream together brown sugar, sugar, and butter until lightened. Add eggs one at a time until fully incorporated. In a separate bowl, whisk together AP flour, baking powder, and salt. Add alternated with whole milk/vanilla in three additions. Scrape down sides to make sure it is fully incorporated but DO NOT over mix. Pour evenly into cupcake liner and bake until done (toothpick comes out clean).

Caramel Buttercream:

1/2 cup                      Brown sugar
1/4 cup                      Heavy cream
2 tbls                         Unsalted butter
1 tsp                          Pure vanilla extract
                                 Pinch of sea salt
1 cup                        Unsalted butter
3 cups                       Powdered sugar
1/2 tsp                      Sea salt + a pinch
1 tbls                        Pure vanilla extract 
                                 Shredded coconut, toasted (for decorating)
                                 Cadbury mini pastel chocolate eggs (for decorating)


In medium saucepan mix together brown sugar, heavy cream, and butter. Bring to a boil and then stir continuously for 3 minutes.  Remove from heat and add vanilla and salt. Beat until smooth and let cool to room temperature. Meanwhile in a mixer, cream butter until light. Add powdered sugar slowly (will look crumbly at first but keep mixing). Add salt and vanilla and beat on high until completely incorporated and frosting is smooth. Add caramel and mix until fully incorporated. Frost cupcakes (preferably piped with a star tip), roll in toasted coconut and decorate with chocolate eggs.