Julie Anne Rhodes in Elizabeth Emanuel
I want to go to cupcake heaven when I die. For now, Sprinkles at 9635 Little Santa Monica Blvd., in Beverly Hills will have to do.

Sprinkles
Guinea Pig #1 made the horrendously fatal (to my diet) mistake of mentioning their newest flavor, Salty Caramel! I literally dreamt about it for two nights before I finally caved, and went scampering off in true addict style to buy…

…Not one, but TWO!
These people didn’t even make it home before scoffing theirs down!

It appears I was not the only one. The flavor is only being tested from May 18th-May 23rd, hence the pressure to indulge right away.

Sprinkles Salty Caramel Cupcake
Well I do write a food blog, so it is pertinent! I drove straight home, and got down to business. One strong whiff, and my mouth was watering before biting into the moist cake and salty- sweet icing. Verdict?

The taste test
Scrumpdilicious when eating the cake, icing, and fleur-de-sel sprinkled on top all together in one bite, but the cake on its own could have done with a pinch more salt to intensify the caramel flavor. Would I buy it again? Absolutely, and judging by the how quickly they were disappearing, I’d be surprised if they did not become part of the permanent menu collection.
Vegan Red Velvet
While I was at it, I thought I might finally test out that Vegan Red Velvet one too. The cake is every bit as delicious as it’s non-vegan fraternal twin, but the icing didn’t quite do it for me. I got even with Guinea Pig #1 who is vegan. I only tested the small sliver, and promptly set the remainder out to tempt her the next day. It worked, she gobbled it up quite contentedly.

Jewels the cupcake addict

I have not had time (nor do I really want the calories again so quickly) to test a recipe for Salty Caramel Cupcakes yet, so…

Salty Caramel Ice Cream
I’ll work on those for the book, and here is my Salty Caramel Ice Cream recipe instead (since summer is on it’s way).

Servings: 8
Ingredients:

  • 1 1/2 cups sugar, divided
  • 2 1/4 cups heavy cream, divided
  • 1 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk
  • 3 large eggs

Directions:

1. Heat 1 cup of the sugar in a large saucepan over medium heat, twirling pan over burner to heat sugar evenly (do not stir), until it melts and turns dark amber in color.

2. Carefully add 1 1/4 cups heavy cream (it will splatter as you add it), and cook, stirring continuously, until incorporated (if it bubbles up too high lower heat slightly). Remove from heat, stir in sea salt and vanilla, and transfer to a bowl to cool to room temperature.

3. In a small heavy saucepan bring milk, remaining cup heavy cream, and remaining 1/2 cup of sugar to a boil, stir occasionally.

4. Whisk eggs in a small bowl. Temper by adding 1/3 of the hot milk mixture in a slow stream whilst whisking constantly. Transfer mixture back into same saucepan, and set over low heat, stirring and scraping down the sides of the pan with a small heatproof spatula until thickened. Do not boil. Cook until the custard coats the back of the spoon. Pour custard into a fine-mesh sieve into a large bowl to strain out any bits. Stir in cooled caramel mixture.

5. Chill custard, then freeze in an ice cream maker for 30-45 minutes. Transfer soft ice cream to an airtight container and keep in the freezer to firm up.

Serving Suggestions: This ice cream is delicious on it’s own, but also great served with tarte tartin, fudge brownies, as the filling in an ice cream pie with a chocolate cookie crust, or on top of my chocolate waffles with hot fudge sauce.

P. S. This is the last of the splurging for now. Back to eating healthy, and sharing healthy recipes for a while with the next blog.

P.S. It is not too late to enter the competition to win CLOAK & DAGGER BUTTERFLY by Amanda Eliasch. Enter your “ladies that lunch menu”here. Competition closes May 30th. Our top four favorite menus will be posted in a pole on the blog, and YOU will choose the lucky winner.

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  • May 20, 2010
    10:56 pm

    I'm a huge fan of cupcakes and muffins. My mixed berry muffins and rich chocholate cupcakes have been a huge hit with my fellow co-workers since returning to work recently.Mind you, my family can't get enough of them either.I love the look of those salty caramel cupcakes. They sound interesting and the Vegan Red Velvet one looks good too.My sister-in-law and her family are heading to LA later in the year. They travel twice a year and I will definately let them know of Sprinkles. She loves cupcakes, so this place will certainly have her excited. Pitty I cannot go with them just yet.Thank you for making my taste buds get so excited. Makes me want to head into the kitchen and experiment, even though it's 8.54am in OZ right now. Aussie Mum

  • May 21, 2010
    12:32 am

    It's far and few between but yes I like Sprinkles the best. (whispers) Better then Yummy's. shhhhh.

  • May 21, 2010
    4:10 am

    Oh, how I wish they would do mini-cupcakes so I don't feel like such a glutton when I go there!! I can really only handle that place once or twice a year! I love salted caramel. The ice cream actually sounds yummier than the cupcake!!!Alison Sherman

  • May 21, 2010
    6:03 am

    hi there I am not a big fan of cupacakes but the one you show look scrumptious !! and if you like french creative food come and visit my blog you are very welcome !! Pierre de Paris

  • May 21, 2010
    10:31 am

    Wow…we're due to get 6 days of great weather starting tomorrow here so this recipe will be getting a whirl and will be served with Brownies made with the Humming Bird Bakery recipe. Summer 2010 will kick off with that…:D

  • May 22, 2010
    1:00 am

    I love cupcakes, but I also wish that they were made in miniature sizes as well. I'm betting they would sell in a heart beat to mommies who know that a mini is just the right size for their kidlets. Even adults would buy the minis maybe moreso than the overly large regulars, just to cut back on the fats and sugars. I know what would happen to me if I were to eat one of the generously proportioned cupcakes and consequently avoid them. Sometimes too much is just too much. That being said, a celebration should be one and that means full size cupcakes for all the guests and especially the birthday gal or guy. Everyone knows that calories don't count on your birthday, right?

  • May 22, 2010
    4:31 pm

    Hi Julie Anne,Would raw sugar work? If not I will go buy a bag of regular, I have never made ice cream either and realized yesterday as I was spending $7 on 2 cartons (had to pie the new peach pie from Dreyers), realized I am going to make my own, so off to Target I am going. Is there any helpful tips for first time maker? Crazy i haven't done this before with 8 of us in our house, lol. A woman's work is never done, sigh….How's the ankle holding today?

  • May 22, 2010
    4:34 pm

    "I want to go to cupcake heaven when I die." Ehhh me too!Marcia Abud D

  • May 22, 2010
    4:44 pm

    Hey Carly… I have never tried raw sugar. May not come out as smooth since the texture is very different… I'd spring for the granulated. Do you have an ice cream maker? You will need to freeze the insert for a good 24 hours before using for good results. I just keep mine in the freezer all the time. I like to use premium ingredients, so I'm not sure you will save money… especially when you factor in your time, but it just tastes sooooooooooo much better than anything store bought.The ankle is what it is. Annoying more than anything else. I'm taking care of it… thanks!

  • May 22, 2010
    5:29 pm

    I am going to print this out and put it in my "to try" pile! I am going to make a Sopapilla Cheesecase tomorrow-Valrie Vallot

  • May 22, 2010
    5:31 pm

    I am sure the cupcakes were delicious, but it's the photo of you I'm dying over. Gorgeous!

  • May 22, 2010
    9:36 pm

    Hi Julie Anne! So sorry to hear about your accident! A broken ankle isn't fun so take good care and take the time to heal.Vitamin D is especially good for helping to build strong bones, so you might consider taking some along with lots of calcium rich foods. Hope Daisy is sitting by your side to keep you company just as my Molly (feline child)sits with me. Time to read all the great fiction available. Sincerely wishing you well.

  • May 22, 2010
    11:43 pm

    I have a story to tell you! Went into Target to buy an ice cream maker so I can make this ice cream, Tatijana (my 6 yr old) and I were stopped by this gorgeous lady who commented how cute Tati is and asked if I had ever thought of doing modeling with her, I kinda shrugged a bit, anyway, she wants to have Tatijana be seen (she made very clear no money out of my pocket, which we know will end up a scam). Haha, went in for my ice cream maker (which I forgot because I was kind of stunned cause everyone has a story about being "seen" in a store and they take off flying with some promise) and now I gotta go back because I want the damn ice cream. :)

  • May 23, 2010
    4:09 pm

    Valerie… the ice cream definitely reduces the dinner conversation to Mmmmmmm, ahhhhhhh, yummmmmm until it has been gobbled up.Thank you Sariah. That was a fun shoot dressing up in those period costumes… little girl's (and big girl"s) dream come true.Daisy won't come near me Ruthee… I don't look aesthetically right with the boot and crutches. Be cautious Carly… I understand your excitement, but you need to protect a 6 years old daughter. Check this woman out completely first… did she give you a card? Check to see she really is legit and can deliver on the promise. Is this something your daughter really wants? If it all checks out, and your daughter really wants to go for it great, but if there is even one red flag along the way, I would be wary.

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