pxeats by halfapx. ·
Vanilla Cupcake with Buttercream and Caramel sauce

Fleur de Caramel

Caramel and Salt, a classic combination.

Caramel. Salt. Vanilla. Classic. Fantastic. I don't know what it is about the combination of caramel and salt, but it's simply unbeatable. The same goes for these cupcakes.

Ingredients

Dough

  • 1 tbsp
    Molasses
  • 50g
    Butter
  • 120g
    Sugar
  • 4
    Egg Yolks
  • 120g
    Flour
  • 2 tsp
    Baking Powder
  • 125ml
    Milk
  • 1 tsp
    Vanilla

Caramel Sauce

  • 100g
    Sugar
  • as needed
    Water
  • 30g
    Butter
  • 80ml
    Cream
  • pinch
    Salt

Buttercream

  • 4
    Egg Whites
  • 115g
    Sugar
  • 170g
    Softened Butter
  • 1 tsp
    Vanilla Paste / Vanilla Bean

Steps:

Dough

  1. Preheat the oven to 190°C (374°F).
  2. Beat molasses, butter, and sugar until the mixture becomes noticeably lighter.
  3. Add egg yolks and mix until a homogeneous, foamy mixture forms.
  4. Mix flour and baking powder together.
  5. Combine milk and vanilla.
  6. Alternately add dry ingredients and milk to the batter until a smooth mixture forms.
  7. Line a cupcake tray with paper liners.
  8. Distribute batter into 12 liners, tap the tray on the table to bring air bubbles to the surface.
  9. Bake for 10 - 15 minutes in the upper half of the oven.
  10. Cupcakes are done when a toothpick inserted into the dough comes out clean without crumbs sticking to it.
  11. Allow to cool.

Caramel Sauce

  1. Place sugar in a pot, pour in some water until the sugar is covered.
  2. At medium heat, and occasionally shaking the pot back and forth, melt the sugar until it has a golden color (about 5 minutes).
  3. Remove from heat.
  4. Add butter to the caramel and melt it.
  5. Pour in cream. The caramel will bubble up but will quickly settle down.
  6. Add vanilla and salt according to your taste.
  7. Let it cool.

Buttercream

  1. Mix egg whites and sugar.
  2. Stir in a water bath until the sugar is dissolved, and the mixture is slightly warmer than room temperature.
  3. Whisk egg whites to form stiff peaks.
  4. Gradually add softened butter in chunks and mix. The temperature of the butter is crucial for successful buttercream.
  5. After about 5 minutes, a silky buttercream should form.
  6. Add vanilla, color as desired.
  7. Fill a piping bag with buttercream and decorate cupcakes with buttercream and caramel sauce.