City Palate

The Entertaining Issue - November December 2017

Salted Caramel Chocolate Cupcakes
Salted_Caramel_Chocolate_Cupcakes

Nov/Dec 2017

From Julie Van Rosendaal

A solid caramel sauce is a good thing to have in your repertoire; this version has a consistency perfect for drizzling over cakes or ice cream. The caramel frosting doesn’t.

Cupcakes:

1-3/4 c. all-purpose flour

1 c. packed brown sugar

1/2 c. cocoa

1 t. baking powder

1 t. baking soda

1/2 t. salt

1 c. milk

1/2 c. canola oil

2 large eggs

2 t. vanilla

1 c. strong coffee (instant works perfectly)

Salted Caramel Sauce:

1 c. sugar

1/4 c. water

1 t. lemon juice

1/3 c. whipping cream

1/4 t. sea salt

Caramel Frosting:

1/2 c. butter, at room temperature

3 c. icing sugar, plus extra if needed

1/4 c. salted caramel sauce

1 t. vanilla

Preheat the oven to 350°F and line muffin tins with paper liners. In a large bowl, whisk together the flour, brown sugar, cocoa, baking powder, baking soda and salt, breaking up any lumps of brown sugar and cocoa. Add the milk, oil, eggs and vanilla and whisk to combine. Add the coffee and stir until well-blended and smooth.

Divide the batter among the cups and bake for 25 minutes, or until the tops are springy to the touch. Remove and tip the cupcakes in their tins to allow the steam to escape.

To make the caramel, stir together the sugar, water and lemon juice in a small saucepan set over medium-high heat. When it comes to a boil, stop stirring and swirl the pan often, cooking until it starts to turn golden. When it starts to change colour, don’t leave the pan – swirl it often until it turns deep golden. Remove from heat and carefully whisk in the cream – it will foam up. Whisk in the salt and let cool to room temperature.

To make the frosting, beat the butter with 1 c. of the icing sugar until smooth. Add the caramel sauce and remaining icing sugar and beat until you have a smooth, spreadable consistency, adding extra sugar or a few drops of cold water, if needed, to achieve the right consistency. Spread or spoon into a piping bag with a large star tip and pipe over the cooled cupcakes. Drizzle with more salted caramel sauce. Makes about 18 cupcakes (or more minis).


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