Half an Hour to Preparing 5-Star Salted caramel cinnamon cupcakes
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We hope you got insight from reading it, now let's go back to salted caramel cinnamon cupcakes recipe. To make salted caramel cinnamon cupcakes you need 21 ingredients and 13 steps. Here is how you achieve it.
To cook an unforgettable Salted caramel cinnamon cupcakes, here are the materials needed:
- Take of For the cinnamon cupcakes.
- You need 165 g (1 1/4 cups) of all-purpose flour.
- Use 25 g of cornstarch.
- Get 1 1/2 teaspoons of baking powder.
- Provide 2 teaspoons of cinnamon.
- Prepare 1/4 tablespoon of salt.
- Provide 150 g (3/4 cups) of brown sugar.
- Use 115 g (1/2 cup) of unsalted butter, softened.
- Provide 2 of eggs, room temperature.
- Take 1 1/2 teaspoons of vanilla extract.
- Use 1/2 cup of buttermilk, room temperature.
- Prepare of For the salted caramel sauce.
- Use 125 g of chewy caramels.
- Take 1/4 cup of cream.
- Get 1/2 teaspoon of salt.
- Use of For the salted caramel frosting.
- Prepare 170 g (3/4 cups) of unsalted butter, room temperature.
- Prepare 2 tablespoons of brown sugar.
- Provide 3/4 teaspoons of vanilla extract.
- Provide 1 3/4 cups of powdered sugar.
- You need 1/2 tablespoon of salt.
After readying the components, next you are good to prepare your appetizing Salted caramel cinnamon cupcakes by following the instructions below:
- 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. These Chocolate Salted Caramel Cupcakes are filled with salted caramel sauce, topped with salted caramel buttercream Add ⅓ of a cup of salted caramel sauce to the buttercream and beat until for another minute or so until combined. If the buttercream is too thick add a few tablespoons of milk.
Recipe : Salted caramel cinnamon cupcakes
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