CINNAMON CUPCAKES WITH SALTED CARAMEL FROSTING #desserts #sweets


Delicate, soft Cinnamon Cupcakes are a great treat. Finished off with an easy to make Salted Caramel Frosting, these will be an unmistakable hit at your next social occasion.

Resulting from an affection for cupcakes, churros, salted caramel – and the urgent need to some way or another have them at the same time – these Cinnamon Cupcakes with their Salted Caramel Frosting are all that I'd sought after.

Before I began preparing my own cupcakes, hubby and I used to get them from a little cupcake shop close to home. I'd consistently pick the salted caramel rendition since, well, salted caramel (my affection runs profound).

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CINNAMON CUPCAKES WITH SALTED CARAMEL FROSTING #desserts #sweets #cake #frosting #cupcake

Ingredients
FOR THE CINNAMON CUPCAKES

  • 165 g (1 1⁄4 cups / 5.8oz) plain (all-purp) flour
  • 25 g (0.9oz) corn flour (cornstarch)
  • 1 1/2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (150g / 5.3oz) light brown sugar, packed
  • 115 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 large eggs, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temp

FOR THE SALTED CARAMEL SAUCE

  • 125 g (4.4oz) chewy caramels (notes)
  • 1/4 cup cream
  • ½ teaspoon salt

FOR THE SALTED CARAMEL FROSTING

  • 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, softened
  • 2 tablespoons brown sugar (notes)
  • 3/4 teaspoon pure vanilla extract
  • 1 3/4 cups icing (powdered / confectioners) sugar, sifted
  • 1/2 teaspoon salt

Instructions
FOR THE CINNAMON CUPCAKES

  1. Preheat the oven to 180C / 350F / 160C fan forced. Line 10 holes of a muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
  3. In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.
  4. Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
  5. Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.
  6. Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.
  7. Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.
  8. Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.

FOR THE EASY SALTED CARAMEL

  1. Place the unwrapped caramels and cream in a saucepan over very low heat. Heat, stirring, until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.

FOR THE SALTED CARAMEL FROSTING

  1. Beat the butter, most of the cooled salted caramel sauce (reserving ¼ cup) and the brown sugar. Beat until fully combined, lightened and creamy.
  2. Add the vanilla and beat through then add the icing sugar ½ cup at a time until fully combined. Beat on medium high for about 2 minutes until soft and fluffy. Add the extra salt and beat through.
  3. Pipe or spread your frosting onto the cupcakes then make a little divot in the top with a spoon. Pour a little of the remaining salted caramel sauce into each divot.

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