SALTED CARAMEL PRETZEL CUPCAKE

SALTED CARAMEL PRETZEL CUPCAKE

CARAMEL
2c. of sugar
2c. of water
1tsp. lemon juice
1/2 cup heavy whipping cream
1 tsp. sea salt
1 tsp. vanilla
Whisk and a sauce pot
Place sugar, salt, water, and lemon juice in a pot boil for about 20-25 mins. or until golden brown. Once its golden its a fast process. You will add heavy cream , vanilla. turn heat off wait until steam goes away pull off burner and whisk vigorously. Consistence will be medium thickness and caramel brown. Let cool, set aside.
CUPCAKES
Preheat oven 350 degrees
1 c. unsalted butter
2 c. sugar
1 and 1/4 tsp. vanilla
4 eggs
3 c. sifted flour
1 tsp. baking powder
1/2 tsp. sea salt
1 cup almond milk
In a mixer with the whip attachment cream butter until light and fluffy. Ad the sugar and continue to cream. Slowly add vanilla and eggs mix well. Sift dry ingredients together. Then mix into butter mixture alternating with the milk. pour into cupcake liners. place cooled caramel into squeeze bottle about a cup. squeeze into center of cupcakes. Place a pretzel in center as well. Bake for20-25 mins. cool completely.
FROSTING
1 container of heavy whipping cream
1/4 c. sugar
1 tsp. vanilla
Place in a stand mixer with a wire whip attachment. Whip together until partially whipped add 1.5 cup of cooled caramel then whip to stiff peaks. Don't over whip it will break. Place into  pastry bag and frost your cupcakes. Drizzle with remaining caramel and garnish with a pretzel then sprinkle sea salt over the top.

Created By: Samantha Braun
This is a great recipe for a crowd. I hope you enjoy!!!