CUPCAKES
Salted Caramel
CARAMEL | MELLOW | DELICIOUS
DESCRIPTION
DESTINATION: United States
YIELD: 25 cupcakes (small size)
PREP TIME: 35 minutes (Cook Time: 20 min)
DIFFICULTY LEVEL: Easy
YIELD: 25 cupcakes (small size)
PREP TIME: 35 minutes (Cook Time: 20 min)
DIFFICULTY LEVEL: Easy
Have you ever tasted the most famous fairy cake of America ?
Discover a recipe of Cupcakes that will make you enjoy a gourmet dessert like in USA !
THE EXPERIENCE YOU'RE GOING TO LIVE:
The sweet aroma of the caramel cream – A mellow biscuit – The light salty hint of caramel that boosts our taste buds…
ORIGIN OF THE RECIPE:
Recipe discovered during a cupcakes tasting in a famous Bakery on the streets of New York.
MUSIC ?
Do you like to listen to music while you’re cooking?
Ok, here are some great American artists: Bruno Mars (pop/rock) | Aretha Franklin (soul)
INGREDIENTS
SALTED CARAMEL
Water – 150 g (5.2 oz)
Sugar – 250 g (8.8 oz)
Heavy cream 30-35% Fat – 250 g (8.8 oz)
Salt – 3 g (0.15 oz)
BUTTER CREAM
Sugar – 250 g (8.8 oz)
Cold Water – 90 g (3 oz)
Room Temperature Butter – 350 g (12 oz)
2 eggs
CAKES
Flour – 125 g (4.4 oz)
Sugar – 125 g (4.4 oz)
Room Temperature Butter (= soft) – 100 g (3.5 oz)
2 eggs
Milk – 1 teaspoon
Baking Soda – 1 teaspoon
Vanilla extract – 1 teaspoon
Water – 150 g (5.2 oz)
Sugar – 250 g (8.8 oz)
Heavy cream 30-35% Fat – 250 g (8.8 oz)
Salt – 3 g (0.15 oz)
BUTTER CREAM
Sugar – 250 g (8.8 oz)
Cold Water – 90 g (3 oz)
Room Temperature Butter – 350 g (12 oz)
2 eggs
CAKES
Flour – 125 g (4.4 oz)
Sugar – 125 g (4.4 oz)
Room Temperature Butter (= soft) – 100 g (3.5 oz)
2 eggs
Milk – 1 teaspoon
Baking Soda – 1 teaspoon
Vanilla extract – 1 teaspoon
DIRECTIONS
STEP 1
Salted Caramel:
In a saucepan, heat the water, sugar and salt until you get a light brown caramel as in the first picture below. ⌈To make it perfect, let it cook alone, never mix or add utensil into the saucepan⌋
Remove from the heat, quickly add your heavy cream and constantly stir your caramel with a spatula. Pour your salted caramel in a bowl, then set it aside in the fridge.
Salted Caramel:
In a saucepan, heat the water, sugar and salt until you get a light brown caramel as in the first picture below. ⌈To make it perfect, let it cook alone, never mix or add utensil into the saucepan⌋
Remove from the heat, quickly add your heavy cream and constantly stir your caramel with a spatula. Pour your salted caramel in a bowl, then set it aside in the fridge.
STEP 2
Cakes:
In a large bowl, mix all the ingredients: flour, sugar, soft butter, milk, eggs, baking soda and the teaspoon of vanilla extract.
With two small spoons, fill your cupcake mould (with or without white paper mould).
Then bake in a preheated oven at 170°C (340°F) for 16 min for a small cupcake size (20 min for a regular size).
Cakes:
In a large bowl, mix all the ingredients: flour, sugar, soft butter, milk, eggs, baking soda and the teaspoon of vanilla extract.
With two small spoons, fill your cupcake mould (with or without white paper mould).
Then bake in a preheated oven at 170°C (340°F) for 16 min for a small cupcake size (20 min for a regular size).
STEP 3
Salted Caramel Butter Cream:
In a saucepan, heat the water and sugar to 118°C (245°F). → At 118°C, you get a mixture that boils to large bubbles, but the colour of the mixture stay transparent. Pour this cooked sugar on the edges of the large bowl that contains your eggs previously whisk and frothy.
Vigorously whip the mixture to reduce the temperature to approx. 20-25°C (70°F).
At this moment, add the softened butter and whisk until a creamy mixture is obtained.
Add your cold salted caramel, the amount depends on your tastes, personally I add 1/4 of the caramel bowl. Then mix again to incorporate the caramel.
Salted Caramel Butter Cream:
In a saucepan, heat the water and sugar to 118°C (245°F). → At 118°C, you get a mixture that boils to large bubbles, but the colour of the mixture stay transparent. Pour this cooked sugar on the edges of the large bowl that contains your eggs previously whisk and frothy.
Vigorously whip the mixture to reduce the temperature to approx. 20-25°C (70°F).
At this moment, add the softened butter and whisk until a creamy mixture is obtained.
Add your cold salted caramel, the amount depends on your tastes, personally I add 1/4 of the caramel bowl. Then mix again to incorporate the caramel.
STEP 4
Cupcakes:
Put your Caramel buttercream in a pastry bag and add it on your cold cakes. To finish, with a spoon add a drizzle of salted caramel on it.
You can also color your cream with food coloring and decorate your cupcakes !
Cupcakes:
Put your Caramel buttercream in a pastry bag and add it on your cold cakes. To finish, with a spoon add a drizzle of salted caramel on it.
You can also color your cream with food coloring and decorate your cupcakes !
COOKING TIPS:
→ This recipe is with Caramel, however you can replace the caramel with the perfume of your choice: pistachio, chocolate, lemon, coffee…(step 3).