Salted Caramel Cupcakes
Savory cupcakes made with caramel cream, topped with piped whipped cream and garnished with nuts.
Ingredients
cake flour
100 g
unsalted butter (brought to room temperature)
100 g
granulated sugar
80 g
eggs
2
caramel cream (taken from the portion prepared below)
4 tbsp
granulated sugar (for caramel cream)
70 g
water (for caramel cream)
1 1/2 tbsp
heavy cream (for caramel cream)
75 g
salt (for caramel cream)
1 tsp
heavy cream (for decoration)
60 g
granulated sugar (for decoration)
2 tsp
almonds, walnuts (for decoration)
12~14 each
Instructions
1
Preliminary Preparation
Bring the butter to room temperature for use; preheat the oven to 180°C; line the molds with cupcake paper liners.
2
Making Caramel Cream
Pour the heavy cream into a heat-resistant container, cover with plastic wrap, and microwave for 1 minute 30 seconds. Place the granulated sugar and water into a saucepan and heat. Once the mixture turns a tea color and bubbles, remove from heat.
3
Making Caramel Cream
Pour the warmed heavy cream into the saucepan from Step 1 in several additions, stirring with a wooden spatula after each addition. ※ Be careful of the heat—be sure to use oven mitts.
4
Making Caramel Cream
Add the salt and stir, then transfer to a bowl and let cool.
5
Making the Cupcakes
Follow steps 1–5 of the cupcake method on P26 to prepare the cupcakes. (☆ In Step 3, use 4 tbsp caramel cream in place of the milk and cherry brandy; ☆ In Step 4, do not add dried cranberries.)
6
Decoration
Add the granulated sugar to the heavy cream and whip with a hand mixer until 80% stiff peaks. Transfer to a piping bag fitted with a star tip and pipe in a circular motion onto the cupcakes from Step 4.
7
Decoration
Insert 2 walnuts and 2 almonds into each cupcake from Step 5, and spoon Step 3 over them with a spoon.
