Life Cycle of a Salted Caramel Cupcake.

Admit it.  I totally sucked you in, with this photo, didn't I? (And see?  I told y'all I was on a "Life Cycle of the __________" kick this week.  I blame homeschooling.  I'm just getting warmed up!)

I feel kind of ashamed, showing you this.  It proves many things about me.  First, it proves that I'm a slob in the kitchen.  Second, it proves that I really have the ugliest muffin pan ever.  (You may remember my previous shame, in this post.) Third, it proves that I still feel compelled to take a million photographs and share nearly all of them with you.  Regardless of the consequences.  I'm sort of a devil-may-care girl. 

Okay, I'm actually not, it just sounded really tough in the moment.  I get caught up in moments.  Like when I just made these cupcakes and discovered that I don't currently own will-power.  None.  Zip. Zilch. Nada.  Zeroooooo. 

I want to suck you in too, so I don't feel so bad about my non-existent will-power.  Please join me.  Let's make this "National Cupcake Eating Day."  All in favor say "aye." 

I didn't wait for the votes to come in.  Sorry.  First, go and bake yourself a batch of chocolate cupcakes.  I used a boxed mix (shhhh.) because my house is for sale and I don't care about cooking/baking/cleaning/impressing anymore.  (Pictured, first bite.)  You could be really daring and plop an unwrapped caramel into the batter.  (Dang. Why didn't I think of that last night?)  Incidentally, this glaze works nicely on ice cream.  Or the back of a spoon, at ten o'clock at night.  What?  I admitted that will-power ceases once you make this.  Also, on a side note, my pastor is preaching about self-discipline this weekend.  So I'd better hurry up and eat these before he blasts me.  Heh, heh.

Last bite.  Now you want to know how to make the Salted Caramel Glaze, don't you?  I'm going to post the recipe in full at the bottom.  And you've been warned.  Go for a run or something, before making this.

And then you too, can own a slice of the zero will-power pie. 

This is the point when I shoved the camera into Ava's face and said, "Smile if you love the cupcake."  And she looked at me like, "Mama, get that camera out of my face... I love the cupcake, yada, yada, yada.  Happy now?"  My answer to that, was snapping seven more photos.  Don't mess with the Mama! (Apparently, cupcakes make me feisty.  Or perhaps it's just the sugar high...)

JJ said, "You can take one of me, Mama!"  Such precious enthusiasm...
Two children.
Two completely opposite personalities.
But one cupcake to bind them all.  (I'm sorry, I just finished watching a Lord of the Rings movie the other day and it sticks with you for a few, ya know?)

Gulp!

Salted Caramel Cupcake Glaze: (makes one delicious, irresistible cup)

1/4 cup butter

1/4 cup brown sugar

1/4 cup granulated sugar

1/2 cup whipping cream

1/2 tsp sea salt

*Melt butter in saucepan.  Add sugars and bring to boiling, stirring constantly.  Stir in whipping cream and bring back to a boil.  Boil for 2 minutes, stirring constantly.  Remove from heat and stir in salt.  Cool completely, otherwise it will run all over your cupcake, down your arm, and your dog won't leave you alone all night. Plus, you'll just feel sticky and nobody likes that.  Slather on top of your cooled cupcakes and EAT!  

And if you want a thicker consistency, rather than a glaze, pop it into the fridge and it will harden slightly.  Then you can dig your spoon into it.  Which may or may not be a good thing.