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Cupcake with puffy stuff on top and caramel test

 

cupcake-carameled


Cupcake Carameled

Cupcake Carameled

Ingredients:

For Cupcakes:
• ¼ cup soft butter (100 g / 3.5 oz.)
• ½ cup of sugar (150 g / 5 oz.)
• 2 eggs
• Salt pitch to taste
• 1 tsp. of vanilla extract
• 2 cup of flour (200 g / 7 oz.)
• 1 ½ tsp. baking powder
• 1 cup of milk (200 ml / 7 oz.)
For cream:
• ¾ cup of cheese (130 g / 4.6 oz.)
• ¾ cup of sour cream or cream (100 g / 3.5 oz.)
• 2 tbsp. of sugar
Caramel for top:
• 4 tbsp. of sugar (50 g / 1.8 oz.)
• 3 tbsp. of cream (50 ml / 1.5 fl oz.)
• 3 tbsp. of butter (40 g / 1.4 oz)

Directions:

Caramel Syrup for dough:
1. Place 100 g of sugar into small pot and melt it on the high heat. Sugar should convert into brown solid mass. It should not be extremely dark. Dark caramel has a bitter taste.
2. Add 1 cup of milk
3. Mix until caramel vanished.
4. Leave it for cool down
Dough:
1. Whip ¼ cup soft butter with ½ cup of sugar and 1 tsp. of vanilla extract till white puffy mass.
2. Add 2 eggs one by one and mix gently
3. Add cool down caramel syrup
4. Add 2 cup of flower and 1 ½ tsp. of baking powder and combine it
5. Fill 2/3 bake cupcake forms with mixture
6. Pre-heat oven to 180°C / 350°F and place the filled forms
7. Bake cupcakes for 20 min.
Cream on top:
1. ¾ cup of cheese whip with 2 tbsp. of sugar
2. Add slowly ¾ cup of sour cream or cream. Mass should be puffy and solid.
3. Put cream on top of baked cup cakes with piping bag
Caramel for decoration
1. 2 tbsp. of sugar melt in the small pot
2. Add 3 tbsp. of cream
3. Add 3 tbsp. of butter
4. Boil with high heat to become solid
5. Decor the top of baked cup cakes with caramel use piping bag
http://www.efoodmaster.com/cupcake-carameled/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving – 1 cupcake:

Calories 295.8
Total Fat 15.7 g
Sodium 80.1 mg
Potassium 96.0 mg
Total Carbohydrate 34.5 g
Dietary Fiber 0.6 g
Sugars 18.4 g
Protein 5.5 g

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