We celebrated National Caramel Day last week and I had
convinced myself that I had posted this on the correct day!
Alas, here is is now!
This cupcake recipe is based on the divine caramel maple
mud cupcake recipe I saw in an old copy of Donna Hay
magazine. I'm not a big magazine collector but when it comes
to the Donna, I keep them tucked neatly between my
cookbooks: safe and ready to use!
These cupcakes are moist yet pleasantly light. I paired this
with a thick salted caramel frosting and extra white
chocolate shavings. Because, you know, decadence!
This caramel makes around a litre, so make the full batch
and store in sterilised jars in the fridge. This makes for a
delicious gift or goes really well with brioche toast!
SALTED CARAMEL & WHITE CHOCOLATE CUPCAKES
For the cupcakes:
60ml maple syrup
120g light brown sugar
150g unsalted butter, chopped
60g white chocolate, roughly chopped
200g cake flour, sifted
1 tsp baking powder
1/2 tsp bicarbonate of soda
For the salted caramel frosting:
350g caster sugar
10g rock salt
350g unsalted butter, cut into small cubes
40g white chocolate, roughly chopped, to serve
1. Preheat oven to 160 degrees and line a small muffin tin with cupcake holders.
2. Place the maple syrup, milk, brown sugar, unsalted butter and white chocolate into a pot over a low heat and bring to a gently simmer. Stir until the butter and chocolate has melted and remove from the heat. Allow to cool for 20 minutes.
3. Meanwhile, place flour, baking powder and bicarb into a large mixing bowl and stir. Pour the butter mixture into the flour mixture and stir. Whisk in egg and give one last stir to combine.
4. Bake for 20 minutes or until a cake tester comes out clean.
5. In the meantime prepare your salted caramel frosting:
6. Place cream into a saucepan and cook until it just begins to boil. Remove from the heat and set aside.
7. Place sugar into a large pot and start cooking it to become a golden caramel colour. Remove from the heat and stir in cream quickly, It will bubble quite aggressively so take caution!
8. Once the bubbles have relaxed, add salt and butter, a few cubes at a time, continuing to stir until everything is incorporated.
9. Pour into a glass bowl and allow to cool and thicken in the fridge.
10. After about 3 hours of cooling, remove from the fridge and beat caramel so it becomes more like a frosting consistency and a lot lighter in colour.
11. Pipe caramel onto cupcakes and sprinkle with chopped white chocolate.