Salted Caramel Chocolate Cupcakes

Salted Caramel Chocolate Cupcakes
by

 

Salted Caramel Sauce

3?4 C castor sugar
1?4 C water
1?2 C cream
1 T butter
1?4 – 1?2 t salt

  1. Place the sugar and water into a saucepan, and bring to the boil. Swirl the pan, but don’t stir, until the sugar dissolves and changes colour to amber.
  2. Remove from heat and pour in the cream. Be careful as the caramel will bubble up. Then add butter and stir until combined.
  3. Return pan to medium heat and cook on a gentle simmer, and stir for a couple of minutes until caramel is smooth. Slowly add salt to taste, careful as the caramel is hot.

Swiss Meringue Buttercream

1?2 C castor sugar
2 egg whites
1?2 C softened butter
1?2 t vanilla essence
4 T salted caramel (or more to taste)

  1. Put eggwhites and sugar in a clean heatproof bowl, over a pan of simmering water.
  2. Whisk until the sugar has dissolved and the mixture is warm to touch. Mixture should be smooth not grainy. Continue to whisk until stiff peaks form.
  3. Remove from heat and let cool. Add butter one tablespoon at a time, completely incorporating it before adding more.
  4. Add the vanilla essence and salted caramel and whisk until smooth.

Whipped Chocolate Ganache

100g chocolate pieces or buttons
100 ml cream

  1. Put cream in a small pan and heat until just simmering. Pour it over chocolate in a heatproof bowl and stand until the chocolate is melted. Stir until smooth.
  2. Once it has cooled to room temperature, whisk it until it has lightened in colour and has the texture of thick whipped cream. Don’t overwhip.

To make;

  1. Cut a cone shape out of the centre of each chocolate cupcake. Fill the hole with whipped ganache, then put the cut out piece back and push down gently.
  2. Pipe on the meringue buttercream in a small swirl.

You may wish to leave the drizzling of the salted caramel sauce until just before serving, or you can drizzle it over the buttercream now.


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