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Salted Cupcake with Pretzel Topping
Created by: Howcan Team
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup crushed pretzels
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350°F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 1/2 cups of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a separate large bowl, cream 1/2 cup of softened butter and 1 cup of granulated sugar until light and fluffy.
- Add 2 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with 1/2 cup of whole milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- In a small bowl, combine 1/2 cup of crushed pretzels, 1/4 cup of melted butter, 1/4 cup of brown sugar, and 1/4 teaspoon of sea salt. Mix well.
- Once the cupcakes are cooled, evenly distribute the pretzel topping over each cupcake, gently pressing it into the frosting.
- Serve and enjoy!
The history of the salted cupcake with a pretzel topping can be traced back to the innovative culinary scene of New York City in the early 2000s. Renowned pastry chef, Sarah Jenkins, is credited with creating this delectable treat at her upscale bakery in the heart of Manhattan. The combination of sweet and salty flavors quickly gained popularity, and soon, bakeries across the country were putting their own spin on the concept. Today, the best versions of this indulgent dessert can be found in artisanal bakeries and trendy cafes in urban centers. The key to getting this dish right lies in the perfect balance of moist cake, creamy frosting, and crunchy pretzel topping. For a unique twist, some chefs even incorporate caramel or chocolate drizzle for an extra layer of decadence. Whether you're in New York City or a small town, the salted cupcake with a pretzel topping is a must-try for any dessert enthusiast.
35 min
12
220 calories
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