Caramel cupcakes
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 cupcakes
Complexity: easily
Quantity: 12 cupcakes
Caramel cupcakes - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cupcakes
- 110 g butter
- 1 cup of sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup premium wheat flour
- 1/3 cup almond flour
- 1 teaspoon baking powder
- 1/2 tsp salt
Caramel cream
- 170 g of butter at room temperature
- 2 cups powdered sugar
- 3/4 teaspoon pumpkin pie spice mix
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup crema dolce de leche or boiled condensed milk
- Popcorn or puffed rice, for garnish
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Recipes with similar ingredients: biscuit dough, eggs, milk, condensed milk, almond flour, vanilla extract, powdered sugar, pumpkin pie spice, popcorn
Cooking the dish according to the recipe:
- Cooking cupcakes: Preheat oven to 180°C.
Line a baking sheet with 12 muffin cups. Melt the butter in a small skillet over medium heat; cook, swirling the pan occasionally, until the butter is browned, 6 to 9 minutes. Immediately pour into a medium bowl and cool slightly. Whisk in the sugar, eggs, milk, and vanilla. - Combine flour, almond flour, baking powder, and salt in a large bowl. Add the brown butter mixture and stir until combined.
- Pour the batter into the prepared muffin tins, filling them three-quarters full. Bake the cupcakes until the tops spring back when pressed, 18 to 22 minutes. Cool for 5 minutes, then remove from the tins and let cool completely.
- Make caramel cream: In a large bowl, combine butter, powdered sugar, pumpkin pie spice mix Add the salt and beat with a mixer at medium speed until smooth. Increase the speed to medium-high. Add the vanilla and beat until fluffy, about 3 minutes. Add the boiled condensed milk and fold in with a spatula, leaving some streaks.
Transfer the mixture to a pastry bag fitted with a round tip. Cover the cupcakes with caramel frosting and decorate with popcorn.
Recipe orange cupcakes with icing.
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