A beautiful malted caramel cupcake, with a salted caramel sauce, French buttercream and whipped cream hidden center.
This recipe is based off my showstopping Salted Caramel Peanut Cake – you can find it here.
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CARAMEL CUPCAKES (makes 12)
- 2 tablespoons vegetable oil
- 105g salted butter
- 100g muscovado sugar
- 30g golden syrup
- 125g self-raising flour
- 25g malted milk powder (horlicks)
- 1/4 teaspoon bicarbonate of soda
- 3/4 teaspoons vanilla essence
- 3 large eggs
- 30ml milk
- Preheat the oven to 180 degrees Celcius. Line a 12-hole muffin tin with cupcake liners.
- Place the butter, oil, muscovado sugar, golden syrup, self-raising flour, malted milk powder and bicarbonate of soda in a bowl.
- In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
- Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
- Then add in the remaining wet ingredients and mix on medium speed until the batter comes together and becomes voluminous, about 1 minute more. Do not worry if the batter looks slightly curdled.
- Divide equally between the 12 cases and bake for 18 to 20 minutes, or until a skewer inserted comes out clean.
SALTED CARAMEL SAUCE
- 100g sugar
- 60ml cream, room temperature
- 30g butter, room temperature
- 1/8 teaspoon flaked sea salt
- Place the sugar in a large pot so that the sugar just covers the base of the pot (If the sugar feels too much, I suggest making the caramel in two batches).
- Heat the sugar until it just turns a deep amber colour. You want it to take on some flavour, so do not let it be too light.
- Remove from the heat and whisk in the butter.
- Then slowly pour in the cream, constantly whisking all the time.
- Return to the stove for just 20 more seconds and then remove.
- Crush the flaked salt and add it to the caramel sauce.
- Set aside to cool.
WHIPPED CREAM FILLING
- 120ml whipping cream.
- 75g salted caramel sauce (See above).
- Whip the cream to soft peaks.
- Then add in the caramel sauce and whip until stiff peaks form.
CARAMEL FRENCH BUTTERCREAM
- 80g brown sugar
- 35ml water
- 4 large egg yolks
- 185g salted butter
- 1 teaspoon vanilla essence
- 160g Dulce de leche/ caramel treat
- Combine sugar and water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil.
- In the meanwhile, put the egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
- When the sugar syrup reaches 116 celcius, remove it from the heat. Slowly stream it into the egg yolks, by pouring it down the side of your mixer.
- Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
- Add in butter one cube at a time allowing each piece to incorporate before adding the next. Add vanilla. Continue mixing until buttercream is smooth and creamy. (About 5-6 minutes).
- Add in the dulce de leche/caramel treat and continue to mix until smooth and creamy.
- Make a hole in the center of the cupcake, stopping just before you reach the bottom.
- Pipe some caramel whipped cream into the cupcake, leaving some space at the top for caramel sauce.
- Pipe a swirl of buttercream around the cupcake to create a dam.
- Fill the dam with a pool of caramel sauce (on top of the whipped cream).
- Repeat for all 12 cupcakes.