Yesterday afternoon I decided I wanted to bake something on Sunday. And so I got started and made some delicious salted caramel. I mean can you really go wrong with salted caramel? Never! And then I made these delicious chocolate cupcakes, salted caramel buttercream and then a drizzle of salted caramel on top. Is your mouth watering yet? I just wrote salted caramel 4 times so it should be. They are kind of inspired by my newly found favourite chocolate, which is the Lindt Excellence Noir Caramel Pointe du sel. I am going to have to bring like 10 bars back to New Zealand because seriously it’s so good. As well as the Milka Oreo chocolate. YUM.
If you didn’t know, I am currently on a university exchange in Nantes in France. I am lucky we found a place with an oven because I love cooking and baking good food and don’t think It would be very fun living without one for 4 months. I found that the french supermarkets don’t stock as much baking stuff as we do at home or in the UK. So it was a challenge to find things but I found some cute baking shops so YAY for that. I can see why though, in France they have all the amazing boulangeries (bakeries) everywhere who have beautiful breads, pastries and tarts and things, so why would you need to bake? But I think bakings fun so I bake anyway. Infact I have been baking quite a bit of bread lately e.g. Ciabatta, focaccia, challah, white bread, a bit silly considering french bread is pretty damn delicious. I think I will have to make my next post a bread one. Check out my instagram if you want to see what I have been baking because if it’s not on my blog it’s always on there and I bake reasonably often! ANYWAYS enough ramble. Salted Caramel Chocolate cupcakes. A perfect, delectable treat. A rich, decadent chocolate cupcake, a swirl of smooth creamy salted caramel buttercream and a drizzle more of sweet salted caramel.
Salted Caramel (Adapted from Little and Friday Celebrations recipe book)
(Makes 1 1/2 cups)
1 1/2 cups Caster Sugar
1 tsp sea salt
1. Place sugar in a small sauce pan and cover with water to achieve a wet sand consistency
2. Bring to the boil and do not stir. You can use a wet pastry brush to brush down any sugar from the sides.
3. Boil until the syrup turns amber. (About 10 or more minutes). Keep a close eye even though it’s quite boring. And then remove from heat
4. In another sauce pan, heat the cream just to boiling point. (You can get started on this while waiting for the sugar and it’s come near to amber time)
5. Gradually add the hot cream into the hot caramelized sugar, stirring constantly until it’s smooth. Be careful as it will bubble a lot and be very hot.
6. Season with sea salt. Allow to cool. This keeps in the refrigerator for up to 2 weeks.
Adapted from Jemma Cupcakes Chocolate recipe, halved basically because we can’t eat 24 cupcakes. This is a really easy, reliable and absolutely delicious chocolate cupcake recipe. And is now my go to chocolate cupcake! If you love baking cupcakes or want to learn, then I recommend getting her recipe book The Cake Book, because you’ll love it.
Makes 12 cupcakes
75g dark chocolate
175g plain flour
30g cocoa powder
185g caster sugar
3/4 tsp baking soda
1/2 tsp fine sea salt
1 free range egg, plus another yolk
120ml coffee, cooled
120ml butter milk (I made mine with milk + vinegar, or you can mix plain yogurt with milk as another alternative.)
105 ml vegetable oil
1. Preheat the oven to 160 degrees celsius fan.
2. Finely chop the chocolate with a food processor or knife, then tip into large bowl and stir in the dry ingredients.
3. Whisk the wet cupcake ingredients together in a separate bowl with an electric mixer.
4. Gradually add the wet ingredients to the dry ones and whisk until smooth.
5. Transfer to a jug, and carefully fill the paper cases to just over 2/3s full. ( I am terrible at pouring, just saying.)
6. Bake in the oven for 20 minutes. Until they spring back when touched.
7. Leave to cool. Transfer to a wire rack after 5 minutes.
Salted Caramel Buttercream Frosting
3 cups Icing sugar
2/3 Salted Caramel
1/2 tsp salt
1. In a large bowl, beat the butter with an electric beater until light. About 5 minutes.
2. Sift in the icing sugar and salt and beat until well incorporated.
3. Add 1/2 of the salted caramel (1/3 cup) at a time and beat until well incorporated.
4. Pipe beautiful swirls on top of each cupcake, or spread with a knife. I couldn’t decide so I did some different swirls! haha. My best advice is to practise want you want it to look like on a little saucer before going straight into it on the cupcakes.
5. Drizzle salted caramel over the cupcakes messily by covering a tablespoon and holding a high height and squiggling it around. I tried to keep the paper cases clean by putting them back in the cupcake tray but some of it still dripped down but thats one way of trying to be less messy. 😉
Hope you enjoyed my Sunday baking! These cupcakes sure were delicious!
What are your favourite kind of cupcakes? I am interested to know what people love the most!
Thanks for stopping by!
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