I made a whole bunch of these for a friend's birthday, and they were quite a hit. I only got to take a couple home, and I had requests to bring some back for a dinner later that week =P.
These cupcakes are not for the feint-hearted. They are quite sweet, and the crash from the sugar high is not forgiving =P. And it sucks because they taste so good you want more, but you live in fear you might enter a sugar coma.
They are a simple cupcake, filled with a gorgeous salted caramel, topped with a creamy salted caramel frosting. The caramel filling is a bit messy, but on the plus side you to get to spoon yourself some salty caramel in between filling haha. Needless to say, by the time I finished making these, I couldn't actually take a bite out of one as I felt sooo sick from too much "taste-testing" along the way =P
Salted Caramel Cupcakes
Recipe from Pass the Sushi
For the brown sugar cupcakes:
1 & 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
125g unsalted butter, at room temperature
1 cup plus 2 tbs packed light brown sugar
2 eggs, at room temperature
1 tsp vanilla
1/2 cup plus 2 tbs buttermilk, at room temperature (To make a cup of buttermilk, add 1 tbsp of lemon juice/white vinegar to a just under a cup of full fat milk, mix, let sit for 5 minutes - just use the amount required in the recipe)
For the caramel filling:
1/2 cup sugar
3 tbs salted butter, cubed
1/4 cup plus 1 tbs heavy cream, at room temperature
For the caramel buttercream:
1/4 cup sugar
2 tbs water
1/4 cup heavy cream
1 tsp vanilla extract
125g salted butter, softened
125g unsalted butter, softened
1/2 tsp sea salt
1 & 1/2 cups icing sugar
1. For the cupcakes: Preheat the oven to 165C (325F) and line a muffin tin with paper cupcake liners.
2. In a large bowl, combine the flour, baking powder, and salt; Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar over medium-high speed until pale and fluffy, about three minutes. Add the eggs, one at a time, scraping down the sides as needed. Mix in the vanilla.
4. Add the flour mixture in three batches, alternating with the buttermilk, beating until incorporated.
Using a medium ice cream scoop, divide the batter evenly between the lined cups, filling each a little over half way.
5. Bake for 25 minutes, or until a toothpick inserted in the centre comes out clean. Place on a wire rack to cool for 10 minutes, then turn the cupcakes out onto wire racks to cool completely.
6. Make the filling: In a medium sauce pan over medium-high heat, melt the sugar, whisking occasionally. Cook until the sugar turns a deep amber.
7. Stir in the butter until melted. Pour in the heavy cream carefully as the mixture will bubble and foam. Whisk until the mixture becomes a smooth sauce. Remove from heat and allow to cool slightly.
8. To fill the cupcakes, with a small pairing knife, cut out a circle in the centre of each cupcake about 1 inch deep. Don’t discard the cutouts. Spoon 1 tsp of sauce in the centre of each cupcake and pop the tops back on (NOTE: you make need to discard a bit of the cutout cake, otherwise the top wont sit properly on top of the caramel, or may cause it to spill out)
9. Make the buttercream: In a medium saucepan over medium-high heat, stir together the sugar and water. Bring to a boil and cook without stirring until the mixture turns a deep amber. Remove from heat and slowly add the cream and vanilla, stirring until smooth. Set aside and let cool for at least 20 minutes. It will still be pourable, just not burn your face off hot any more.
10. In the bowl of your stand mixer, fitted with a clean paddle attachment, beat the butter until light and fluffy.
11. Reduce the speed of the mixer to low and slowly add the icing sugar. Scrape down the sides and with the motor still running on low, pour in the cooled caramel. Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
12. Spoon icing into an pastry bag fitted with desired tip and ice cupcakes
|Look at all the caramel oozing out!! Yuuuuum|
|Happy Birthday Ru =)|
Enjoy =D xx