Food Network UK

Out-of-this-world cajeta-filled cupcakes

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Ingredients

  • For the cupcakes:

  • 340g plain flour, plus extra for dusting pan
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 115g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature, plus extra for greasing pan
  • 170g caster sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 115ml whole milk
  • 60ml cajeta (cajeta is a Mexican caramel sauce made from goats milk that can be found in Latin markets. If unavailable, use a rich dark caramel sauce)

  • For the Mexican Vanilla Buttercream Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

  • 650g Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 225g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • Pinch salt
  • 1 tsp vanilla extract
  • 2 tbsp Mexican crema or sour cream, plus extra as needed

Use imperial measurements

Method

How to make Out-of-this-world cajeta-filled cupcakes

1) Preheat the oven to 180°C.

2) Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and flour a 12-cup muffin pan, or use paper cases. In a large bowl, combine the flour, baking powder and three-quarters of a teaspoon of salt.

3) In the bowl of an electric mixer, beat the sugar and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter until light and fluffy. Beat in the eggs, one at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in two parts, alternating with milk.

4) Divide the batter among the prepared muffin Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups . Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for five minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

5) Using a paring knife, cut a 2cm deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with one teaspoon of cajeta and replace the cut out pieces. Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please Frost the cupcakes with Mexican vanilla buttercream Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting .

6) For the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting : using an electric mixer on low speed, beat the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about three minutes, adding extra Mexican crema, as needed, to make the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please frosting spreadable.