SALTED CARAMEL CUPCAKES
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 33 grams sugar, Fiber 0.3 grams fiber, Protein 3 grams protein, Sodium 0.97 milligram of sodium
CARAMEL MUD CAKE CUPCAKES
These are wonderful rich cupcakes with a delightful caramel flavour. I couldn't believe how easy they were to make and how well they turned out. These do not need any frosting or extra flavours, just a light dusting of icing sugar. (Note that this recipe is from the Women's Weekly 'Cupcakes' book so the cups are Australian measuring cups)
Provided by joanna_giselle
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C and line a 12-hole muffin pan with paper liners.
- Combine butter, milk chocolate, brown sugar, golden syrup or honey and milk in a small saucepan.
- Stir over low heat until everything has melted and is smooth.
- Transfer mixture to a medium bowl and allow to cool for 15 minutes.
- Sift flours together and then whisk them into the cooled mixture, finally adding the egg.
- Divide the mixture into the 12 muffin cases, they will be 3/4 full.
- Bake for 30 minutes or until a light golden brown colour and check with a skewer.
- Cool on wire rack and dust with icing sugar.
- Note: I have also added 1/2 cup of dark chocolate chips to the mixture before baking which was lovely. However you must be careful not to add them too soon as the mixture can be too warm and they will melt instead of keeping their shape.
CARAMEL CUPCAKES
Make and share this Caramel Cupcakes recipe from Food.com.
Provided by ReadySetBake3
Categories Dessert
Time 45m
Yield 18-20 cupcakes, 18-20 serving(s)
Number Of Ingredients 15
Steps:
- For cupcakes:.
- Preheat oven to 350 degrees F.
- Line about 18-20 muffin/cupcake cups with liners.
- In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.
- In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren't discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.
- Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 20-25 minutes. Let cool in the pans for about 10 minutes, then transfer them to a a wire rack to cool completely.
- For icing:.
- Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners' sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it's still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days.
Nutrition Facts : Calories 247.1, Fat 9.3, SaturatedFat 5.7, Cholesterol 52.7, Sodium 132.1, Carbohydrate 39.4, Fiber 0.2, Sugar 29.9, Protein 2.2
MUD CAKE
This rich cake is ideal for special occasions. -Priscilla Prescott, Forest City, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. , Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. , Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.
Nutrition Facts : Calories 416 calories, Fat 21g fat (10g saturated fat), Cholesterol 78mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL MUD CAKE
Make and share this Caramel Mud Cake recipe from Food.com.
Provided by JanelleC
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease a deep 22cm round cake pan and line base with non-stick baking paper.
- Combine butter, chocolate, sugar, syrup and milk in a medium pan.
- Stir over low heat until chocolate is melted and sugar dissolved.
- Transfer mixture to a large bowl and cool for 15 minutes.
- Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
- Pour into a bowl and stand until a spreadable consistency.
- Spread ganche over top of cake and serve.
Nutrition Facts : Calories 607.9, Fat 32.5, SaturatedFat 19.7, Cholesterol 99.9, Sodium 82.8, Carbohydrate 74.4, Fiber 0.7, Sugar 48, Protein 7.3
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- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
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