I must admit it: I am officially in love with salted caramel! I have discovered only recently and now it is on the top of my “sweet treats” list! As always when I like something, I have to find a recipe to make it at home so that I can have it whenever I feel like! I did a lot of digging and this recipe is the result. It is actually a combination of 2 different recipes. I had made some salted caramel and buttercream with the following recipe for another sweet treat and I had some left. That’s when I came across the cupcakes recipe and decided to use the leftovers instead of making the cupcakes from scratch. The result was soooo good that I decided not to change anything in it and I have been making these cupcakes this way ever since. Also, I have made them with my home-made salted butter. I have made them in regular and small sizes and I like them both. They look quite impressive, yet are relatively easy to put together, especially if you make the salted caramel in advance and refrigerate it till you need it. They are perfect for parties and little get togethers, or to celebrate the winner of my first giveaway… read on to find out who the lucky reader is! Enjoy!
Sharing this post with Hearth and Soul Hop by Kankana.
Ingredients: (makes 15 cupcakes)
For the cupcakes (recipe adapted from Sprinkle Bakes)
1 1/2 cups (188 gms) flour
1 tsp baking powder
1/4 tsp sea salt
115 gms unsalted butter, at room temperature
1 cup packed (125 gms) + 2 tbsp brown or raw sugar
2 eggs, at room temperature
1 tsp vanilla
1/2 cup buttermilk
2 tbsp milk
For the salted caramel & butter-cream (recipes adapted from The Boy who Bakes)
180 gms sugar
300 gms whipping cream
27 gms salted butter
125 gms softened butter
NOTE: this recipe may give you more buttercream than you require for the cupcakes. You can store the remaining butter-cream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw or bring it back to room temperature and re whip it on a low setting before using it.
For the Candied Salted Caramel Rounds (recipe adapted from Sprinkle Bakes)
½ cup + 2 tbsp granulated sugar
1 pinch sea salt
1/4 cup + 2 tbsp water
1 tbsp large-crystal sugar (optional)
For the cupcakes:
Preheat the oven to 165°C and line the muffin trays with paper cups.
Combine the flour, baking powder and salt together in a bowl and set aside.
Then cream the butter, vanilla and brown sugar until pale and fluffy.
Add the eggs, one at a time, beating until well incorporated into the above butter and sugar mixture. Remember to scrape down the sides of the bowl as needed.
Add the flour mixture in three batches, alternating it with two additions of buttermilk and milk. Beat until well combined.
Put the batter into the lined muffin tray cups, filling each to about half.
Bake for about 25 minutes (15 if you make the small cupcakes). When cooked, let them cool down in the tray for 10 minutes, then put them on a wire rack to cool down completely.
For the salted caramel:
Put 1/3 of the sugar in a pan and let it melt on a medium fire.
When melted, add another 1/3 of sugar and let this melt too. Do the same for the remaining 1/3.
When all the sugar has melted, let it caramelise until it becomes a very dark amber colour.
Remove from the fire and add the 27 gms of salted butter. Stir well.
Add the cream and stir (do not worry if the caramel hardens at this point, it will still melt during the next stage).
Put the pan back on the fire and cook until the caramel reaches 108°C on a candy thermometer (I have done this even without a thermometer… keep in mind that it will boil at 100°C, so keep boiling it for a few minutes… it will have to become as shown in the pictures).
Now put the fire off and cover the caramel with plastic wrap (the wrap has to touch the caramel) to prevent a skin from forming.
Let it cool down COMPLETELY before the next stage. I actually make the caramel the day before making the buttercream, just to be safe. If the caramel is too warm, it will melt the butter and the butter-cream will not come out as expected.
When the cupcakes are cool, cut a small round piece out of the tops of each cupcake and pour 1 teaspoon of caramel inside it. Replace the cake piece and set cupcakes aside.
For the salted caramel buttercream:
Beat the 125 gms of butter for a few minutes and then incorporate the remaining salted caramel to it. Mix well.
For the Candied Salted Caramel Rounds
Lay out a large piece of baking paper on your bench top.
Put the sugar, salt and cold water in a heavy pan.
Stir over low heat until the sugar dissolves. Now increase the heat and bring the syrup to a boil. Lower the heat slightly and swirl the pan as the syrup caramelises so it will become even in colour (do not stir). When the caramel is a deep amber colour, dip a spoon in the caramel and let the caramel fall onto the baking paper in a drizzle. Move the spoon in a circular motion to obtain the caramel rounds. Repeat 15 times.
Sprinkle on the large-crystal sugar as you go along… if the caramel hardens, they will not stick anymore. If the caramel in the pan thickens too much, put it back on the fire (on a low flame) for a couple of minutes and start again. Let the rounds cool down before detaching them.
To assemble the cupcakes:
Put the salted caramel butter-cream in a piping bag and decorate the salted caramel filled cupcakes with it. Put a candied salted caramel round on top of each decorated cupcake and enjoy!
Here are the small ones that I have made for a school party. In this case, fill them with a piping bag instead of making a whole.
In a few days my eldest daughter will be turning 4 and I have been a bit busy planning her birthday party. That is why I may have been a bit slow in responding and/or visiting your blogs! I am also trying to write down the recipes for what I’ll be serving at the party. In the next few days and the days after the party, I will be sharing these recipes with you. These cupcakes are definitely going to be on the menu!
AND now to the WINNER of MsM’s first ever giveaway… I used random.org to draw a random entry. And the winner is…………………………
Entry # 13, GIULIA from Alterkitchen!! Congratulations Giulia! You are the winner of this digital scale:
I will email you shortly to organise the shipping. I am so happy you won! I would like to thank everyone for participating! It has been a lot of fun organising this giveaway, which I hope it’s going to be the first of many more! <3