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GAZZETE
Caramel Cupcakes
Makes: 12–16 Preparation
time: 30 minutes Cooking
time: 25 minutes
You will need For the
sponge: 70g unsalted butter,
softened 170g plain flour
250g caster sugar 50g cocoa
powder, sifted 1 tbsp baking
powder ½ tsp salt 210ml
(71/2fl oz) whole milk 2
large eggs
For the frosting: 670g icing
sugar, sifted 210g unsalted
butter, softened 70ml whole
milk 30g tinned caramel or
dulce de leche Pinch of
good-quality sea salt (such as
maldon) For the filling and
decoration: 100g tinned caramel or dulce de leche Pinch
of good-quality sea salt
Method
1. Preheat the oven to
170°C/gas mark 3, and line
the muffin tins with paper
muffin cases to make the
number you require. First
make the sponge. In a freestanding electric mixer with
the paddle attachment or using a hand-held electric
whisk, mix the butter, flour,
sugar, cocoa powder, baking
powder and salt together until they form a crumb-like
consistency. In a jug, mix
together the milk and eggs
by hand. 2. With the mixer
or whisk on a slow speed,
gradually pour half of the
liquid into the crumb mixture
and mix thoroughly until
combined. Raise the speed to
medium and beat until the
batter is smooth and thick,
with no lumps. Scrape down
the sides of the bowl now
and then. Once all lumps are
gone, turn the speed back
down and gradually pour in
the remaining liquid, continuing to mix until the batter is
smooth and combined. 3.
Spoon the batter into the prepared paper cases, filling
them two-thirds full. Using a
50 millilitre ice-cream scoop
can make this process easier
and will result in even cupcakes. Bake for 20 to 25
minutes or until the sponge
bounces back when lightly
touched. Leave to cool
slightly before removing
from the tin and placing on a
wire rack to cool completely
before frosting. 4. Using the
freestanding electric mixer
with the paddle attachment
or the hand-held electric
whisk, gradually mix the icing sugar and butter together
on a low speed until combined and there are no large
lumps of butter. Gradually
add the milk while mixing on
a slow speed. Add the dulce
de leche and sea salt and mix
thoroughly. Turn up the
speed
diameter and about three
centimetres deep. Retain the
cut-out piece of sponge.
Spoon about 1 teaspoon of
the dulce de leche into the
hollow. 6. Replace the cutout piece of sponge, trimming to fit and pressing
down gently to ensure that
the top is level with the rest
of the cake. 7. Spoon generous amounts of the frosting
onto each cupcake, then gently smooth over with a palette knife, making a swirl at
the top if you wish. To finish, spoon about 1 teaspoon
of dulce de leche on the top
of each frosted cupcake,
swirling it slightly into the
frosting, and add a light
sprinkling of sea salt.
and beat until light and
fluffy. 5. Once the cupcakes
are cool, use a sharp knife to
make a hollow in the centre
of each cupcake, approximately two centimetres in
By Evan Rankin