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Almond cupcakes with salted caramel buttercream
By : Deeba Rajpal
Category : Desserts and baking dishes, Kids specials
Servings : 5-6
Time Taken : 30-45 mins
Rating :
Method

Almond cupcakes

  1. Preheat the oven to 190C. Line a 12 mold cupcake tin with 8 liners {fill the remaining 4 with a 1/8 cup water each aid even heat distribution while baking}
  2. Process the plain flour, whole almonds, 75g brown sugar {3/4 quantity}, salt and baking powder in the bowl of a processor until ground fine. Reserve.
  3. Beat the butter with the remaining 25g sugar until pale. Add the egg and both extracts and beat again.
  4. Add the flour mix in 3 lots alternating with the milk until smooth.
  5. Divide between the 8 cupcake liners and bake for 20-25 minutes until light golden and a tester comes out clean.
  6. Cool completely on rack.

Salted caramel buttercream

  1. While the cupcakes are baking, heat the sugar and water in a heavy bottom saucepan, undisturbed, until the colour turns light golden brown.
  2. Add the salt and cream and whisk rapidly with a balloon whisk until it all comes together into a salted caramel. {Please take care as the mixture will splutter in the beginning and will be really hot}.
  3. Let it cool completely, about 30 minutes.
  4. Whip the butter and icing sugar until smooth and fluffy. Add the salted caramel and continue to whisk until smooth.
  5. Place into a piping bag and frost the cupcakes.

Recipe and image courtesy: passionate about baking

Ingredients:
90g plain flour
55g whole almonds
pinch salt
1scant tsp baking powder
100g brown sugar
50g unsalted butter
1 egg
110ml 2% milk
1/2 tsp pure vanilla extract
1/4tsp almond essence
Salted Caramel Buttercream
15g sugar
15ml water
30ml low fat cream
50g unsalted butter
1/4tsp sea salt
85g icing sugar
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