Snow Day Cupcakes

FOR THE CUPCAKES:
Preheat the oven to 350 degrees F. Place the oven rack in the middle position.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

*Trick of the day: To quickly bring the butter to room temperature, microwave (still in wax paper) for 9 seconds.

Beat butter (wax wrapper removed) on medium-high speed until light, for about 3 minutes. Add sugar and vanilla bean paste (Oh, man! This stuff is so good.); beat until combined. Beat until fluffy, about 3 minutes. Scrape down the sides of the bowl. Add the egg white. Mix until combined. Add the egg and mix well.

Add the drinkable yogurt (or milk) in three installments. Mix until combined, scraping down the sides of the bowl.

Put the beater on low. Add flour mixture in three installments. (There seems to be a recurring rule of threes with me today.) Mix and completely incorporate.

Dollop batter into muffin tin. Fill about halfway for each.

Bake until a fork or toothpick comes out clean, about 18 minutes. Let cool completely before frosting.

FOR THE FROSTING:
In a small saucepan, stir sugar and water together. Bring to a boil over medium-high heat.

The mixture will be on the heat for about 6 minutes until it becomes light amber in color. Remove from heat. Slowly add cream and stir with a wooden spoon until smooth. At this point, you want to add your vanilla extract. Stir.

Let the caramel cool for about 25 minutes– on the counter or a cool stove top is fine. You’ll know it’s ready when it is cool to the touch. While this is cooling, mix up the rest of the frosting.

Put room temperature butter into mixing bowl with salt. Beat on medium-high speed until light and fluffy, about 3 minutes. Add powdered sugar. Mix on low until completely incorporated. Scrape down the sides of the bowl. Then add the beautiful, wonderful caramel. Mix until combined.

Once the cupcakes are completely cooled, frost them. And enjoy!