Easy Caramel Cupcakes


Easy to make caramel cupcakes which get their caramel flavour from using both light brown sugar and adding caramel sauce to the mix.


Ingredients

For the cupcakes

150 g brown sugar
150 g butter, at room temperature
2 eggs
1 teaspoon(s) vanilla extract
2 tablespoon(s) caramel sauce
50 g milk
150 g all-purpose flour
1 tablespoon(s) baking powder
1 pinch salt

For the frosting

400 g icing sugar
240 g butter, at room temperature
1 teaspoon(s) vanilla extract
2 tablespoon(s) caramel sauce

To serve

caramel sauce
honeycomb


Method

For the cupcakes

Preheat the oven to 180ο C (350ο F) set to fan.

In a mixer’s bowl add the sugar, the butter, and beat with the whisk attachment at high speed, for 5-6 minutes, until fluffy.

Add the eggs one by one. Wait for each one to be incorporated before adding the next.
Add the vanilla, the caramel, the milk, and keep beating.

In a bowl, mix the flour with the baking powder and add them to the mixer’s bowl. Add the salt and beat for a few seconds until the ingredients are homogenized.

Transfer to a pastry bag and divide the batter among the cupcake liners that are placed in a 12-cup muffin pan.

Bake for 20-25 minutes and let them cool.

For the frosting

In a mixer’s bowl add the icing sugar, the butter, the vanilla, the caramel, and beat with the whisk attachment at low speed, for 4-5 minutes.

Transfer to a pastry bag with a piping tip.

Decorate the cupcakes with the frosting and serve with caramel and honeycomb.

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