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SALTED CARAMEL CUPCAKES Prep Time: 15 Minutes Cook Time: 45 Minutes Ready Time: 60 Minutes Ingredients Caramel Sauce: 12 Tbsp butter 2 1/4 cups granulated sugar 3/4 cup Heavy Cream Cupcakes: 1 3/4 cup all purpose flour 1 1/2 Tsp baking powder 1 Tsp salt 12 Tbsp butter, room temperature 1 1/2 cups granulated sugar 3 eggs 2 Tsp vanilla 3/4 cup whole milk Caramel Butter Cream 3/4 cup reserved caramel sauce 3 cups powdered sugar 4 Tbsp butter, room temperature 2 Tbsp milk Sea Salt for topping Directions Caramel Sauce 1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. 2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. 3. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. 4. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize. 5. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. 6. Whisk until the butter has melted. 7. Once the butter has melted, take the pan off the heat and count to three. 8. Then slowly add the cream to the pan and continue to whisk to incorporate. 9. Note than when you add the butter and the cream, the mixture will foam up considerably. 10. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. Cupcakes 1. Preheat oven to 350° 2. Line muffin tin with cupcake liners. 3. In a separate bowl combine flour, baking powder and salt. 4. Whisk together. 5. In mixing bowl, beat butter and sugar over medium speed for 3 minutes. 6. Add eggs and vanilla and continue beating until combined, scraping the sides of the bowl when necessary. 7. Add the flour and the milk, beating on low speed until ingredients are just combined. 8. Fill each liner about 3/4 full, about 1/4 cup batter. 9. Bake approx 20 minutes until centers are set. 10. Transfer to wire rack and let cool for 10 minutes. Caramel Butter Cream 1. While cupcakes are cooling make your frosting. 2. Combine butter, powdered sugar 3/4 cup prepared (and cooled) caramel sauce and milk in a mixing bowl. 3. Beat ingredients together about 2 minutes until creamy. Constructing Cupcakes 1. After cupcakes have cooled for about 10 minutes, pierce tops of cupcakes with a sharp knife or skewer about 10 times. 2. Pour about 1 tablespoon of caramel sauce on top of each cupcake, allowing it to absorb into the holes. 3. Let the cupcakes finish cooling completely and then frost with about 2 tablespoons of frosting on each. 4. Lightly sprinkle your cupcakes with (coarse or flaked) sea salt.
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