Caramel Cupcakes

As previously mentioned, I don’t bake. I respect bakers immensely. I am way too impatient for the exact timing and precise measurements that baking entails. I do however LOVE the decorating part of baking (probably the designer in me). I usually buy the break-n-bake or cake mix in a box varieties since it get me through the baking phase and into the decorating phase much quicker…and have less room for error.

A few months ago, my bookclub read Kathryn Stockett’s The Help about African-American maids working in Mississippi in 1962. I worshiped this book and highly recommend (make sure you block out a day or two before starting it as you most definitely won’t be able to put it down!). The book is packed full of baked Southern delicacies. I started thinking that if these women can whip up a pie every afternoon while holding a child on their hip, polishing the silver, cleaning an entire house, and roasting whatever type of meat is going to be served for “supper”, then I can certainly make a simple cake or something.


I chose Martha Stewart’s Caramel Cake recipe and called off my entire afternoon. I opted to make cupcakes instead because I simply thought that they would look cuter on the cake stand. It took a LONG time and I had to remake the caramel syrup* three times, but boy, were they good!

{snapshots of baking}

{on cake stand with spring flowers}

* I tried the caramel syrup in Martha’s recipe twice and it kept coming out way too watery. Finally, I busted out an old cookbook and found a new way that worked much better: Start with one cup of sugar in the pan and cook over burner until it becomes a golden liquid. Add 1/2c of boiling water. It turns out much thicker than MS’s.