Caramel Cupcakes
Delicious and decadent!
Ingredients:
Ingredients:
Makes about 12-16 cupcakes
Directions:
Preheat the oven to 190 degrees Celsius and line a muffin tin with muffin cases. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency.
Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.
Divide the batter between the muffin cases, filling each by two-thirds. Place in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.
Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat in well.
Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in whatever shape takes your fancy.
Original Recipe from "Cake Days by the Hummingbird Bakery"
For the sponge:
- 80g unsalted butter, softened
- 280g caster sugar
- 240g plain flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 240ml whole milk
- 1/2 tsp vanilla essence
- 2 large eggs
- 150g tinned Dulce de Leche
For the frosting:
- 500g icing sugar
- 160g unsalted butter, softened
- 50ml whole milk
- 100g dulce de leche, plus extra to decorate
Preheat the oven to 190 degrees Celsius and line a muffin tin with muffin cases. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency.
Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.
Divide the batter between the muffin cases, filling each by two-thirds. Place in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.
Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat in well.
Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in whatever shape takes your fancy.
Original Recipe from "Cake Days by the Hummingbird Bakery"
