Sig's Salted Caramel and dark Toffee Cupcakes. Here's my recipe for the ultimate salty-sweet dessert turbo-charger: Salted Caramel! All you need is sugar, water, vanilla, cream, sea salt and a little. Sweet caramel cupcake, thick salted caramel frosting, adorable salted caramel candy.
Gooey, fudgy brownies, with the deepest, darkest, most intense chocolate flavor EVER!
Top tip for making Sticky toffee cupcakes with salted caramel buttercream.
If you prefer an unsalted caramel buttercream, omit the salt and use unsalted butter.
You can cook Sig's Salted Caramel and dark Toffee Cupcakes using 18 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Sig's Salted Caramel and dark Toffee Cupcakes
- You need of cupcakes.
- Prepare 175 grams of unsalted butter,softened.
- You need 100 grams of dulce de leche (I make my own,it is easy but time consuming).
- It's 3 of eggs,beaten.
- You need 1 tsp of vanilla extract.
- You need 175 grams of plain flour.
- It's 3 tsp of baking powder.
- Prepare 1 of large pinch of salt.
- You need 2 tbsp of milk.
- It's 75 grams of all-butter toffee.
- You need of salted caramel frosting.
- You need 150 grams of caster sugar,(fine sugar).
- Prepare 150 ml of double cream.
- Prepare 1 of large pinch of salt flakes or ground salt.
- You need 200 grams of unsalted butter.
- It's of sugar glace.
- Prepare 150 grams of castor sugar.
- It's 1 tbsp of water.
Rich and delicious chocolate toffee cupcakes with salted caramel buttercream! These chocolate cupcakes are perfect for any occasion! It's a no-fail, easy and very rich chocolate cake made with melted chocolate chips (which add moisture to the cake) and Hershey's Special Dark cocoa powder. Salted Caramel Toffee Cupcakes are the ultimate salty sweet treat!
Sig's Salted Caramel and dark Toffee Cupcakes step by step
- Preheat oven to 180C/350F/gas 4.
- Makes 12.
- Cream together butter and sugar until pale and light, add the dulce de leche and slowly add the beaten eggs,mixing very well,add vanilla extrat,mix in.Sift the flour,baking powder and salt mix into rest of dough add milk and mix until very smooth.
- Devide the mixture between 12 paper lined paper cupcake cases,fill about 2/3 add the chopped toffees over top.
- Bake on the middle shelf for about 20 minutes,they are cooked when a skewer inserted comes away clean, cool for 5 minutes after baking,remove to wire cooling rack..
- To make the frosting put sugar in bowl with 1 tablespoon of water over liw heat let it dissolve without stirring it.Turn up heat and cook until sugar is a deep amber colour,remove from heat..
- The caramel will bubble and harden but add cream and salt,stir add cream,leave to cool.Beat the butter until soft add to the cold caramel beat until smooth,pipe onto cupcake.
- Make sugar glace add sugar to pot with one tablespoon of water over low heat until dissolved,Remove from heat,cool slightly drizzle over cupcakes, be careful not to disturb icing to much..
- This is how I make Dulce de Leche https://cookpad.com/us/recipes/337826-sigs-dulce-de-leche-caramel-sauce.
Vanilla cupcake loaded with toffee bits with a homemade chocolate caramel frosting. Texture: The cupcakes are light and fluffy with bites of softened toffee bits and the frosting is perfectly luscious and creamy. Let's add some salty goodness to these dark and dreamy cupcakes! Crowned with the chocolat-iest dark chocolate buttercream, more salted caramel sauce and coarse sea salt — these cupcakes are both sinful and heavenly! Chocolate cake, peanut butter buttercream, salted caramel, and smoked salt chocolate sauce topped with a dark and white chocolate smoked salt bark.
