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.
