ﻣﻮﻗﻊ ﺻﺪﻱ اﻟﺒﻠﺪ

Supervisor
Elham AbolFateh

Kitchen

Chocolate Salted Caramel Cupcake

Friday 08/March/2019 - 12:09 PM
File photo
File photo
Ingredients
1 Cup | 125g All Purpose Flour
½ Cup | 50g Cocoa Powder
¾ Cup | 170g Sugar
1 Teaspoon Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup | 113g Butter
½ Cup | 125ml Milk
2 Eggs
¼ Cup Salted Caramel Sauce
1 Cup | 250g Butter
3 Cups | 375g Icing Sugar (Powdered Sugar | Confectioners Sugar)
⅓ Cup Salted Caramel Sauce
Flaky Sea Salt

Directions
In a large mixing bowl measure out the dry ingredients. Use a whisk or wooden spoon to mix the ingredients together until evenly combined.
Measure out the butter and melt in the microwave or on the stove top. Leave to cool for 5 minutes.
Add the milk and eggs to the bowl with the melted butter and whisk with a fork until evenly combined.
Pour the wet ingredients into the dry and fold together until just combined.
Divide the cupcake batter between 12 cupcake liners and place into a 180C | 350F oven for 20 minutes or until the tops spring back when pressed.
Cool on a wire rack.
To make the buttercream beat the butter in a stand mixer or with a hand mixer for 5 minutes until it is pale in colour and doubled in volume.
Add the icing sugar in thirds، scraping down the bowl each time so everything is evenly combined.
Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk.
Cut a small hole in each cupcake and fill with the remaining caramel sauce. Pipe a generous amount of salted caramel buttercream. Drizzle with the sauce and sprinkle with flaky sea salt.

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