Caramel Cupcakes

Bonsoir,

I made this caramel cupcakes few days ago and we're in love with it. I'd have to say that these cupcakes taste are almost perfect even without any frosting in it. Good thing is, they are not too sweet and the flavour is just right for me and mon mari.

I will definitely make this cupcakes again but with caramel frosting next time. It's not too difficult to make even though the caramel sauce have to be prepare in advance. For the leftovers caramel sauce, we can keep in the fridge for 2-3 weeks.

CARAMEL CUPCAKES

Ingredients:

For the caramel sauce:
200g sugar
90g salted butter
1/2 cup (120ml) heavy cream

Direction:
- Heat sugar in a heavy bottomed saucepan and cook for few minutes until the sugar start to turn brown.
- Gently swirl the pan to make sure all the sugar melts.
- Once the sugar has melted and bubbles form all over the surface, carefully add butter and stir until it is completely melt.
- Whisk and very slowly pour the heavy cream and allow the mixture to boil for a few second.
- Remove from heat and allow to cool completely before transfer into the jar.

For the cupcake:

2 1/2 cups flour
2 teaspoon baking powder
8 tablespoon butter
1 1/2 cups sugar
2 eggs
1 tablespoon vanila extract
1 1/4 whole milk
1/2 cup caramel sauce

METHOD:

- Preheat oven 180° and prepare cupcake pan with baking cup.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time and stir in with vanila.
- Slowly add half of the flour, baking powder and follow by half of the milk, and stir slowly with the rest of flour and milk.
- Add caramel and stir until fully incorporated.
- Pour the batter into prepared cupcake pan and bake for 15-20 minutes or until skewer testing comes out clean.
- Cool completely before frosting.

Enjoy!