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Cinnamon Cupcakes with Salted Caramel Frosting. Soft, fluffy Cinnamon Cupcakes are a wonderful treat. Topped with a simple to make Salted Caramel Frosting, these are going to be a definite hit at your next gathering.
Alright, don’t linger, let’s plan this salted caramel cinnamon cupcakes menu with 21 components which are surely easy to obtain, and we have to process them at the very least through 13 tips. You should devote a while on this, so the resulting food could be perfect.
Ingredients Salted caramel cinnamon cupcakes:
- Need - For the cinnamon cupcakes
- Get 165 g (1 1/4 cups) of all-purpose flour
- You need 25 g of cornstarch
- Make ready 1 1/2 teaspoons baking powder
- Make ready 2 teaspoons - cinnamon
- Require 1/4 tablespoon salt
- Prepare 150 g (3/4 cups) for brown sugar
- You need 115 g (1/2 cup) for unsalted butter, softened
- Prepare 2 for eggs, room temperature
- Require 1 1/2 teaspoons - vanilla extract
- Require 1/2 cup for buttermilk, room temperature
- Need - For the salted caramel sauce
- Take 125 g for chewy caramels
- Require 1/4 cup - cream
- Require 1/2 teaspoon - salt
- Get of For the salted caramel frosting
- Provide 170 g (3/4 cups) unsalted butter, room temperature
- Provide 2 tablespoons for brown sugar
- Require 3/4 teaspoons of vanilla extract
- Prepare 1 3/4 cups - powdered sugar
- Make ready 1/2 tablespoon of salt
Comforting flavors like nutmeg and cinnamon dot each bite with the perfect amount of fall spice. Apples and caramel are a classic fall flavor combination and I baked today's cupcakes as an excuse to make salted caramel frosting. As promised, here is my recipe for the sponge part of our Salted Caramel Cupcakes. Now you have the buttercream recipe AND the sponge, you can make these.
Salted caramel cinnamon cupcakes step by step:
- Preheat the oven to 180C. Line 10 holes of a muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
- In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.
- Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
- Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.
- Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.
- Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.
- Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.
- For the salted caramel: Place the unwrapped caramels and cream in a saucepan over very low heat. Heat, stirring, until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.
- For the salted caramel frosting: Beat the butter, most of the cooled salted caramel sauce and the brown sugar. Beat until fully combined.
- Add the vanilla and beat through then add the icing sugar ½ cup at a time until fully combined. Beat on medium high for about 2 minutes until soft and fluffy. Add the extra salt and beat through.
- Put your frosting into a piping bag and pipe it onto your cupcakes (if you want to fill the cupcakes with caramel use a cupcake corer or a knife to make a hole in the middle of the cupcake and fill it with caramel).
- Enjoy!
Line a cupcake tin with cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb Mix about half a cup caramel into some buttercream frosting (grab the recipe HERE). Use a knife or apple corer. Chocolate cake, peanut butter buttercream, salted caramel, and smoked salt chocolate sauce topped with a dark and white chocolate smoked salt bark. We are making Salted Caramel Frosting from scratch.
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