So, I realise it has been a while again... there has been a lot going on and I just can't find the time to do it all. But I am back, and baking up a storm.
My most recent creation is Caramel cupcakes, with Caramel Swiss Meringue Buttercream, drizzled with Salted Caramel Sauce... It's a Dentist's nightmare. So good, but so sweet.
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They give me a toothache just looking at them! Not really, but they are so scrumptious.
Recipe:
Caramel Cupcakes
1 1/4 C Flour
3/4 tsp baking powder
1/4 tsp salt
1 C brown sugar (firmly packed)
1/2 C Sugar
115 grams Butter
2 eggs
1tsp vanilla
1/2 C Milk
Preheat oven to 180ºC/350ºF.
Beat together the butter and sugars until light and fluffy. Add eggs one at a time, mixing until combined, add vanilla.
In a seperate bowl combine the flour, baking powder, and salt.
Add to the butter mixture in 3 additions, alternating with the milk. Mix on low until just combined.
Divide batter evenly among muffin cups. Bake for 20-22minutes, or until a toothpick comes out clean.
Salted Caramel Drizzle
1 1/2 C Sugar
1 1/4 C Heavy Cream
Pinch of salt
In a heavy-sided saucepan, cook the sugar over a medium-high heat until it begins to melt (about 5 minutes). Stir with a clean wooden spoon and continue to cook until it has melted and is amber in colour. Carefully pour cream down the side of the pan, stirring constantly until completely smooth. Add salt. Transfer to a heat proof bowl to cool. (you will need some cool for the frosting).
Caramel Swiss Meringue Buttercream
3 large egg whites
3/4 C Sugar
pinch of salt
170g Butter
In a clean, heatproof bowl, combine the egg whites and sugar. Set the bowl over simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved. Remove from the saucepan. Use an electric mixer on high speed and beat the mixture until it is fluffy, cooled to room temperature, and holds stiff peaks.
With the mixer on medium-low speed, add the salt and butter, a few pieces at a time, beating well after each addition. After the mixture has seperated and come back together add about 1/4-1/2 of a cup of the cool caramel drizzle, and beat untl combined.
Once the cupcakes are cooled, pipe/ice the frosting on top, and then use a teaspoon to drizzle caramel sauce over them.
Until next time, happy baking.
Tammy xx
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