While it’s sometimes tempting to use all-purpose flour for everything, do follow the directions and use cake flour here. You’ll notice a difference in the lightness of the crumb–one of the most likable features of this cake recipe. Because you won’t add all of the caramel into the icing, you’ll have some leftover. Good news! It’s perfect over ice cream or drizzled atop whiskey coffees in the evening.
Adapted from: The Southern Foodways Alliance Community Cookbook
Preheat the oven to 350 F. Spray 2 cupcake trays with cooking oil and line with cupcake papers.
In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle attachment, quickly mix the flour with the sugar, baking powder, and salt. Add the butter and the remaining 3/4 cup of milk. Beat at a low speed until blended, then beat at medium speed until smooth, about 1 minute. Add the egg white mixture in 3 additions, beating the batter on medium-speed for 20 seconds after each addition.
In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir 1/3 of the whipped cream into the batter, then fold in the rest with a spatula. Using an ice-cream scoop, spoon out the batter evenly amongst the cupcake tins. Do note that the batter does rise a little, so don’t overfill. Bake for 20-24 minutes, or until a toothpick inserted in the centers come s out clean. Let cupcakes cool on a wire rack completely.
Make the Caramel:
In a saucepan, stir 2 1/4 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Sprinkle the remaining 3/4 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. It will bubble something fierce. Keep stirring–this is normal. Cook over moderately high heat, stirring until the caramel dissolves.
Stop stirring and cook until the caramel registers 235 F on a candy thermometer–this will take 5-8 minutes. Be patient. Remove from the heat. Stir in the butter, vanilla, and 1/2 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Beat the caramel at medium speed in the standing mixer fitted with a paddle attachment, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
Make the Icing:
Using the stand mixer fitted with the paddle attachment or hand-held electric beaters, beat the butter on medium speed until light and fluffy, about 2-3 minutes. Reduce speed to low, add the powdered sugar and beat to combine. Slowly add 1/2 cup of the cooled caramel at a time until you reach the consistency and flavor you like, not exceeding 1 1/2 cups caramel. Beat on medium-high until airy and fluffy, 1-2 minutes. Store remaining caramel in an air-tight container in the refrigerator.
Using a pastry bag with a wide circular tip (or just a trusty spoon and an off-set spatula), pipe out the frosting for each cupcake in a circular motion until the top is just covered. A little goes a long way. Top with a pinch of good sea salt.