Friday, 2 January 2015

Fat Friday #23 Salted Caramel Cupcakes


Happy New Year Folks! Oh my goodness! Its the new year already? Oh crap, here come the new year resolutions. I might do a separate post on my new year resolutions (if any!). So this is the first Fat Friday of 2015.... take that diet new year resolutions! Also I have to apologise for the lack of a photo. The file got corrupted during editing and I had to delete the original, so sorry about that. Great start to the new year, enjoy this recipe!


Recipe: 12 cupcakes (Recipe adapted from Primrose Celebrations by Lisa Thomas and Martha Swift)   

Cake:
·110g unsalted butter
·225g golden caster sugar
·2 large eggs
·1 vanilla pod, with the seeds scraped out
·120ml whole milk
·150g self-raising flour
·125g plain flour
·1 bar of caramel galaxy chocolate bar

Buttercream:
·110g granulated sugar
·3 tablespoons water
·125ml double cream
·1 teaspoon Maldon salt
·200g butter
·400g icing sugar
Equipment:
·12 hole muffin tin lined with tins
·Hand whisk/wooden spoon
·Bowl x 3
·Knife
·Chopping board
·Saucepan x 2
·Jug
 
 Method
1.Preheat the oven to 180c/350f/gas mark 4. Line the muffin tray. 
2.Cream the butter and sugar until pale and fluffy.
3.Add the eggs, one at a time and mix until combined.
4.Place the vanilla seeds and milk in a jug.
5.Combine the flours in a separate bowl.
6.Add the flour and milk mixture in thirds, one at a time and mixing in between, into creamed mixture.
7.Carefully spoon the cake mixture into the paper cases. Add a piece of chopped up galaxy bar to each cupcake and push it down into the cupcake.
8.Bake for 25 minutes until slightly raised and golden. Leave the cupcakes to cool in the muffin tray for 10 minutes. Then place on a wire rack to completely cool.
For the butter cream
1.Place the granulated sugar and water in a saucepan on a medium heat. Do not stir the mixture but just swirl it once and a while.
2.While the granulated sugar is boiling, pour the cream and salt in a small bowl to heat gently.
3.Once the granulated sugar has turned an amber colour, remove from heat and immediately add a little cream.
4.Stir with a wooden spoon to combine, be careful as it may spit.
5.Add the remaining cream in small amounts, stirring constantly. Once all the cream has been incorporated, transfer into a separate bowl to cool.
6.Once the salted caramel sauce is cooled, beat it with the butter. Add about half of the icing sugar and beat until combined.
7.Add the rest of the icing sugar until smooth.

To finish
1.The cooled cupcakes with a swirl or with a piped rose and sprinkle with glitter and decorations that you like.

How did you enjoy your new year? Did you do anything special?
Bake On! Penny x
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