SOUTHERN CARAMEL CUPCAKES

1/2 cup butter (1 stick)
​1 cup sugar
2 eggs
1 ½  cups flour, self-rising
1/2 cup buttermilk
1 teaspoon vanilla
Southern Caramel Icing Recipe

1.    Preheat oven to 350 degrees.
2.    Prepare a cupcake pan by filling with paper liners.
3.    Cream butter until fluffy and then add sugar and cream for about 8 more minutes.
4.    Add eggs, 1 at a time, and cream after each.
5.    Add flour and buttermilk, alternately, beginning and ending with flour.
6.    Add vanilla and beat well.
7.    Divide equally in cupcake pans about 2/3 way full and bake for 15-20 or until set.
8.    Remove from pan and cool on cooling rack.  Place on black tray, cover, and label.


SOUTHERN CARAMEL ICING
1 cup sugar
1/2 cup buttermilk
¼ cup Crisco
¼ cup butter 
½ teaspoon baking soda

1.    Mix all ingredients in a saucepot.
2.    Swirl pan to keep ingredients moving in the pan.
3.    Cook to softball stage 235º - 245º on a candy thermometer or when tested in a cup of cold water.
4.    Remove from heat and beat with a wooden spoon until creamy and ready to spread.
5.    Spread on Caramel cupcakes and serve.​