For my girl’s birthday, instead of a normal birthday cake, she requested a small cupcake with a candle. ..I cracked my head and come out this recipe. Knowing that my girl like salted caramel, I have decided to churn out some cupcakes that uses her favourite ingredient.
I have to be franked that there is nothing to shout about the cupcake, the cupcake recipe is a very basic butter cupcake recipe but the cream cheese frosting is delicious. It is the salted caramel cream cheese frosting . The frosting are drizzled with additional salted caramel before serving..
Don’t worry, the cupcake and the frosting will not be very sweet. Knowing that salted caramel will be used, I have tone down the usage of sugar in both the cupcake and frosting.
The recipe uses quite a lot of salted caramel and it is advisable that you prepare your own. I do not be able to give a detail estimation of the salted caramel, but it requires at least one quarter of the recipe as in this post: Salted Caramel Sauce (咸焦糖酱） You can either click the blue colour link or the picture below to get the recipe..
Homemade salted caramel is very easy and definitely not a complicated job. In addition, the cost of it will be a fraction of store bought salted caramel.
WHAT IS REQUIRED
Servings: Prepare 20 cupcakes
- 250 grams of butter
- 250 grams of self raising flour
- 150 grams of white sugar
- 100 grams of fresh milk
- 4 eggs
- 1 teaspoon of vanilla extract
- 250 grams of cream cheese, softened at room temperature
- 50 grams of butter, softened at room temperature
- 100 grams of salted caramel
- 50 grams of icing sugar
- Additional salted caramel for drizzling
STEPS OF PREPARATION
- Pre-heat the oven to 190 degree Celsius.
- In a big mixing bowl, cream the butter and sugar until light and fluffy, add vanilla extract and eggs one by one. Beat until the eggs are well incorporated with the butter. Sift in 1/3 of the flour and add 1/3 of the milk, use a spatula to fold in the flour and milk as quickly as possible. Repeat the same for the remaining 2/3 of the flour and milk. Transfer about 1-1.5 tablespoons of the batter to each cupcake cup.
- Bake in the pre-heated oven of 190 degree Celsius for about 15 minutes or when a skewer inserts into the centre of the cupcake comes out clean.
- In a mixing bowl, cream the cream cheese, butter and icing sugar until light and fluffy. Add the salted caramel, beat until well combined and smooth. If the frosting is a bit soft, chill in the fridge for half an hour before piping.
- When the cupcake is completely cooled, use a big straw to dig a hole at the centre of the cupcake. Transfer some salted caramel to a piping bag, and pipe some salted caramel to fill in the hole.
- Use your preferred piping tips to pipe the salted caramel cream cheese frosting on the cupcake. In this recipe, I used Wilton tip 1M, Drizzle the frosting with additional salted caramel if preferred.
Not a difficult recipe and remember that for best piping results, put your cream cheese frosting in a bag , chill in the fridge to have a firm frosting. While the frosting will not melt easily, however, it is advisable to store the cupcake in the fridge..
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