Baker at Heart ♥

Posts Tagged ‘caramel

I find making homemade caramel sauce quite difficult. I have tried making my own when I was on my ‘salted caramel’ everything phase and it was a disaster. I can’t buy the canned stuff because caramel is something that can’t be found easily on this side of the world. Caramel syrup is everywhere but the sticky, gooey stuff is elusive. I have searched the interwebs for other ways to make caramel sauce and luckily, I have found two easier alternatives. The first one involves dark brown sugar and boiling all the ingredients for around 3 minutes. The other one, which is quite more expensive, is buying Kraft caramel candies (who knows we have these candies in the supermarket?!) and melting them with milk or heavy cream. Last week, I made caramel sauce using the Kraft candies as a topping for my chocolate malt cupcakes. They tasted okay but the caramel just flowed on the sides of the cupcakes and most of it went under the cupcakes instead. Fail.

I had some leftover caramel sauce, so today I decided to make caramel cupcakes. The recipe is from The Hummingbird Bakery’s cookbook Cake Days. The recipe states that the yield is 12-16 cupcakes but I have gotten 22. The notes on the back of the book say that they use a 50ml scoop and that’s the same scoop that I have. The ingredients are also listed in weight, which is really easier as you can just put a bowl on top of your digital scale and then weigh away. Anyhow, those 22 cupcakes are now down to 11, six hours after baking them cupcakes. My mom, who is my most highly regarded critic, says that these cupcakes are almost perfect. Not bad, eh?

caramel cupcake

Caramel Cupcakes

adapted from Cake Days / makes 12-16 as per the book / bakes in 18-20 minutes at 375F (190C)

You’ll need:

80g unsalted butter, softened

280g granulated sugar

240g all-purpose flour

1 tbsp baking powder

1/4 tsp salt

240ml milk

1/2 tsp vanilla extract

2 large eggs

150g caramel sauce

Directions:

1. Preheat the oven to 375F or 190C. Line a muffin pan with liners.

2. Mix together the butter, sugar, flour, baking powder and salt using a hand-held whisk or stand mixer on low speed until crumb-like in consistency.

3. Mix the milk, vanilla extract and eggs in a small bowl until combined.

4. Pour 3/4 of the milk mixture to the dry ingredients and mix until combined. Pour in the remaining 1/4 of the milk mixture and the caramel sauce and mix until incorporated and the batter is smooth.

5. Scoop into the muffin pan and bake for 18-20 minutes. Cool cupcakes in the muffin pan on a wire rack for about 5 minutes. Remove from pan and place on wire rack to cool further.

6. Serve and smile! 🙂 Best eaten with a tall glass of cold milk!

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