PEANUT BUTTER CARAMEL CUPCAKES
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INGREDIENTS:
Makes 36 cupcakes (2 tablespoons of batter/ liner)
Caramel Sauce:
50g butter without salt at room temperature
200ml full cream (heated for 15 seconds in the microwave)
1 cup of white sugar
1 teaspoon vanilla essence
Peanut Butter Cupcakes:
1 cup peanut butter at room temperature
113g butter without salt at room temperature
2 cups of brown sugar
2 ½ cups of sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
pinch of salt
1 teaspoon vanilla essence
2 L eggs at room temperature
1 ½ cups of low fat milk (not fat free)
Caramel Frosting:
2 x 250g butter without salt at room temperature
2 heaped tablespoons of full cream cheese
4 heaped tablespoons of homemade caramel sauce (as above)
pinch of salt
2 ½ - 3 cups of sifted icing sugar (depending on taste)
METHOD:
Caramel Sauce:
Heat sugar on medium temperature in a heavy bottom sauce pan until the sugar has melted and it has a rich amber colour, turn off the heat and slowly add the cream (be extremely careful as the sugar mixture can splash at this time), now add the butter and vanilla. Take off the stove and let cool at room temperature.
Peanut Butter Cupcakes:
Pre-heat your oven at 175ºC and prepare your cupcake tray with your liners. Sift your dry ingredients together and leave to one side. Mix together on medium to high speed your butter, peanut butter and brown sugar (this step takes about 10 minutes because brown sugar needs longer time to reach the consistency needed for the cupcakes). Add your eggs 1 by 1 and then your vanilla essence. Now add your dry ingredients and milk alternatively. Don´t overmix the batter! Scoop 2 x tablespoons of the batter into each cupcake liner and bake for 20-22 minutes. Let cool for aprox. 10 minutes on a cooling rack and remove from the cupcake tray. Cool completely before frosting.
Caramel Frosting:
Sift your icing sugar and salt together. Cream your butter and cream cheese together with your paddle attachment (not whisk). Slowly add your icing sugar mixture and when well combined, add your caramel sauce. Ensure the mixture is creamy and well blended. Frost your cooled cupcakes (I used a large open star tip with a “ice cream swirl” motion, topped it with more caramel sauce and lastly but surely not the least, some delicious chocolate M&M´s in different colours.. YUM!!
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Labels: Peanut Butter Caramel Cupcakes