Triple Salted Caramel Cupcakes

18

Ingredients

  • For the cupcakes:

  • 180g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 115g unsalted butter, at room temperature
  • 220g, plus 2 tablespoons light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 120ml, plus 2 tablespoons buttermilk
  • For the salted caramel filling:

  • 100g sugar
  • 3 tablespoons salted butter, cubed
  • 60ml, plus 1 tablespoon double cream, at room temperature
  • For the salted caramel 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 :

  • 50g sugar
  • 2 tablespoons water
  • 60ml double cream
  • 1 teaspoon vanilla extract
  • 115g salted butter
  • 115g unsalted butter
  • 1/2 teaspoon salt
  • 160g 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
  • For the candied salted caramel rounds:

  • 250g sugar
  • 1/4 teaspoon sea salt
  • 105ml water
  • 2-4 tablespoons of large granulated sugar

Use imperial measurements

Method

How to make Triple Salted Caramel Cupcakes

For the cupcakes:

Preheat oven to 160°C. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined 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 , filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

For the salted caramel filling:

Melt the sugar over medium high heat in a large pot. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.

For the salted caramel 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 :

In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your 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 to be runny. If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with 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 .

For the salted caramel rounds:

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves. Increase heat and bring Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup to a boil. Lower heat slightly and swirl the pan once or twice as the Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup caramelizes so it will color evenly; do not stir. When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking.

Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the Technique: Syrup Try using Lyle's Golden Syrup® to add a deliciously-thick and velvety caramel flavour to your recipe. Watch Andy Bates create mouth-watering bakes using the world's best-loved syrup brand. I know this Watch now syrup falls from the spoon. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar. Remove from paper and adorn cupcakes.


Recipe courtesy of Heather Baird, author of SprinkleBakes.