Caramel Crumb Cupcakes

Name: Caramel Crumb Cupcakes
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 320 g Fine sugar (200g of which is used for making caramel decorations); 110 g Butter (softened at room temperature, for the batter); 2 Eggs; 80 g Flour; 0.5 tsp Baking powder; 130 g Butter (for caramel buttercream); 50 g Brown sugar; 50 ml Milk; 100 g Powdered sugar

French cupcakes filled with homemade caramel chunks and topped with caramel buttercream.

1h 5m

Easy

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Ingredients

Fine sugar (200g of which is used for making caramel decorations) 320 g

Butter (softened at room temperature, for the batter) 110 g

Eggs 2

Flour 80 g

Baking powder 0.5 tsp

Butter (for caramel buttercream) 130 g

Brown sugar 50 g

Milk 50 ml

Powdered sugar 100 g

Instructions

Make Caramel Decorations

Make dry caramel with 200g of sugar in a heavy-bottomed pan: bring 50g of sugar to a boil over high heat until melted, then add another 50g, repeating until the caramel turns amber. Place the pan in a cold water bath to stop the cooking. Use a spoon to shape 10 decorative pieces on parchment paper. Pour the remaining caramel onto another sheet of parchment paper, let it harden, then break into large chunks.

Prepare the Batter

Preheat the oven to 180°C. Beat the softened butter with 120g of sugar, add the eggs one at a time, then mix in the flour and baking powder. Use a rolling pin to crush the hardened caramel slab into large chunks in a large metal bowl, take 60g of the caramel crumbs and mix into the batter.

Bake

Divide the batter into paper liners, place in the oven and bake for 15 minutes until golden.

Make Caramel Buttercream

Put 10g of butter, brown sugar and milk into a pan and boil for 5 minutes, then let cool. Whip the remaining 120g of butter, gradually add the powdered sugar and 4 tbsp of cold caramel liquid, whip until smooth.