Salted caramel cupcakes
Soft and delicious vanilla cupcakes filled with dulce de leche and topped with rich salted caramel frosting. Perfect for any occasion!
12
Cakes
Tools
Ingredients
Cupcakes
- 150 g butter
180 g caster sugar
2 eggs
2 tsp vanilla sugar
1 dl whipped cream
180 g wheat flour
1,5 tsp baking powder
Filling
- ca 12-24 tsp dulce de leche (1-2 tsp for each cupcake)
Frosting
- 250 g room temperature butter
180 g icing sugar
¼ - ½ tsp salt
100 g dulce de leche
Here's how
- Set the oven to 175 °C/ 350°F.
- Grease a standard size 12 cup muffin tin or line with cupcake papers.
- Assemble the Ankarsrum with the beater bowl and balloon whisks.
- Beat eggs and sugar on medium high speed until fluffy.
- Melt the butter and add together with the cream on medium speed.
- Mix flour, baking powder and vanilla sugar and add to the mixture on low speed.
- Divide the batter evenly among prepared pan, filling each muffin tin only about ⅔ – ¾ full.
- Bake in the middle of the oven for 15-18 minutes or until a skewer comes out dry.
- Leave to cool on a baking rack under a baking cloth.
- Hollow out the middle of the cupcakes with a small melon baller or a knife. Spoon or pipe 1-2 tsp dulce de leche into the cupcakes.
- Beat butter on medium-high speed until light in color.
- Add the dulce de leche.
- Add icing sugar little by little. Add the smaller amount of salt, mix and taste. If a saltier caramel flavor is desired, add full amount of salt. Mix on low speed until a smooth consistency.
- Transfer the frosting to a piping bag and pipe on the cupcakes.
- Drizzle with dulce de leche before serving.