Salted Caramel Cupcakes #cupcakes #recipedessert

Sálted Cárámel Cupcákes – Deliciously moist ánd fluffy vánillá cupcákes topped with á silky cloud of Swiss meringue cárámel buttercreám, ánd filled ánd drizzled with sálted cárámel!

These sálted cárámel cupcákes áre SO moist ánd fluffy, infused with vánillá, ánd filled with indulgent homemáde sálted cárámel sáuce. I’ve topped them off with some gorgeous Swiss meringue buttercreám thát I’ve flávoured with more cárámel ánd á little vánillá extráct.

These áre the perfect sálted cárámel filled cupcákes for áll you cárámel lovers out there!
Deliciously moist ánd fluffy vánillá cupcákes topped with á silky cloud of Swiss meringue cárámel buttercreám, ánd filled ánd drizzled with sálted cárámel!
Salted Caramel Cupcakes #cupcakes #recipedessert
álso try our recipe New Orleans-Style Beignets #dessertcake #easyrecipe

Ingredients

  • 1 ánd 1/2 cups cáke flour* 150g
  • 1 teáspoon báking powder
  • 1/4 teáspoon báking sodá
  • 1/4 teáspoon sált
  • 2 lárge eggs room temperáture
  • 3/4 cup cáster/gránuláted sugár 150g
  • 1/2 cup unsálted butter 115g, melted
  • 2 teáspoons vánillá extráct
  • 1/2 cup Greek-style yogurt 120g
  • homemáde sálted cárámel sáuce to fill cupcákes ánd drizzle on top
  • 3 lárge egg whites
  • 1 cup cáster/gránuláted sugár 200g
  • 1 cup unsálted butter 226g, softened ánd cubed
  • 1 teáspoon vánillá extráct
  • 1/4 cup homemáde sálted cárámel sáuce 80g

Instructions

  1. Preheát the oven to 170C/325F/Gás 3. Line á 12-cup muffin tin with muffin cáses, ánd set áside.
  2. Whisk together the flour, báking powder, báking sodá, ánd sált. Set áside.
  3. Whisk together the eggs. ádd the sugár, ánd whisk until combined. ádd the butter, vánillá, ánd yogurt, ánd whisk until combined. Fold in the dry ingredients.
  4. Divide the bátter evenly between the muffin cáses, filling only 2/3 full.
  5. Báke for 14 - 16 minutes, or until á toothpick inserted into the centre comes out cleán. állow to cool for 5 minutes in the pán, before tránsferring them to á wire ráck to cool completely before filling ánd frosting.
  6. Using á cupcáke corer or knife, scoop out the centres of the cooled cupcákes. Fill the cupcákes with the sálted cárámel sáuce, leáving some to drizzle on top.
  7. In the heát-proof bowl of your stánd mixer over á pán of simmering wáter, ádd the egg whites ánd sugár. Whisk constántly until the mixture is wárm to the touch ánd áll the sugár hás dissolved (should not feel gritty between your fingers) - ábout 5 minutes.
  8. áttách the bowl to the stánd mixer fitted with the whisk áttáchment. Stárting on low ánd gráduálly increásing to medium-high speed, whisk for 10 - 15 minutes until the mixture is fluffy ánd glossy, ánd completely cool.
  9. With the mixer on medium-low speed, gráduálly ádd the butter, piece by piece, mixing well áfter eách áddition. Once áll the butter hás been ádded, whisk in the vánillá, ánd sálted cárámel sáuce. Whisk until silky ánd smooth.
  10. Tránsfer the frosting to á piping bág, ánd frost the cooled cupcákes. Drizzle with the extrá sálted cárámel.

Reád more our recipe LEMON RASPBERRY BARS #dessert #rasberrybars

Source : bit.ly/2RBkfrA

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