Old-Fashioned Caramel Cupcakes
Old-Fashioned Caramel is a cupcake that can't be rushed. It's a true labor of love. The caramel has to cool for a while before you can make the frosting, and then you need to use the frosting right away. If the frosting gets too thick to spread, add just a little cream or milk to make it spreadable. It is definitely worth the effort.
The reason for adding the baking soda, according to the experts at Dreamcakes, is to prevent the caramel from becoming grainy. The recipe calls for all-purpose soft-wheat flour and was tested with White Lily flour, an all-purpose flour that is very similar to cake flour.
Southern Living Big Book of Cupcakes; Dreamcakes Bakery