When it comes to cupcakes the Humming Bird Bakery always nail it. Whether it's their Chocolate cupcakes, red velvet cupcakes or my latest discovery... their Salted Caramel Cupcakes.
INGREDIENTS FOR THE CAKE:
70g unsalted butter, softened
170g plain flour
250g caster sugar
50g cocoa powder, sifted
1 tbsp baking powder
½ tsp salt
210ml (71/2fl oz) whole milk
2 large eggs
INGREDIENTS FOR THE FROSTING:
670g icing sugar, sifted
210g unsalted butter, softened
70ml whole milk
30g tinned caramel or dulce de leche
Pinch of good-quality sea salt (such as maldon)
1. Start by pre-heating the oven to 170°C/gas mark 3 and line the muffin tins with cupcake cases of your choice, I went for orange and black because I baked these on Halloween. That's why the decorations are Halloween themed, but you can bake these any time of year for any occasion.
2. In a freestanding electric mixer with the paddle attachment or using a hand-held electric whisk, mix the butter, flour, sugar, cocoa powder, baking powder and salt together until they form a crumb-like consistency. In a jug, mix together the milk and eggs by hand.
3. With the mixer or whisk on a slow speed, gradually pour half of the liquid into the crumb mixture and mix thoroughly until combined. Raise the speed to medium and beat until the batter is smooth and thick, with no lumps. Scrape down the sides of the bowl now and then. Once all lumps are gone, turn the speed back down and gradually pour in the remaining liquid, continuing to mix until the batter is smooth and combined.
4. Spoon the batter into the prepared paper cases, filling them two-thirds full. If you struggle spooning in mixture; use an ice cream scoop and it will give you the perfect amount batter in each case. Bake for 20 to 25 minutes or until the sponge bounces back when lightly touched. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
5. Once the cupcakes are cool, use a sharp knife to make a hollow in the centre of each cupcake, approximately two centimetres in diameter and about three centimetres deep. Retain the cut-out piece of sponge. Spoon about 1 teaspoon of the dulce de leche into the hollow. I didn't tell anyone that their was caramel in the middle of the cakes, so when they had one they were so surprised!
6. Replace the cut-out piece of sponge, trimming to fit and pressing down gently to ensure that the top is level with the rest of the cake. I actually forgot to put the sponge back on and ate them before I read this -whoops! I don't think it really matters if you put the cut out sponge back on.
7. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. To finish, spoon about 1 teaspoon of dulce de leche on the top of each frosted cupcake, swirling it slightly into the frosting, and add a light sprinkling of sea salt.
8. Spoon generous amounts of the frosting onto each cupcake, then gently smooth over with a palette knife, making a swirl at the top if you wish. To finish, spoon about 1 teaspoon of dulce de leche on the top of each frosted cupcake, swirling it slightly into the frosting, and add a light sprinkling of sea salt.
These cupcakes are so delicious and a really good recipe to make for a special occasion or to impress! Let me know if you have a go at making these cupcakes, I would love to see some pictures. You can tweet me them @missbeccabeauty , or tag me in them on Instagram (missbeccabeauty_xo)
MissBeccaBeauty xo
these look amazing, will definitely have to try these!
ReplyDeletelove katy @ THE RAWRDROBE ♡
I'd love to see a photo if you do make them! xx
DeleteCould you use home-made caramel, eg the stuff you make in a pan just melting sugar and water?
ReplyDeleteAmy at Amy & More
Yes you can, just make sure the caramel is thick enough so it isn't too runny ontop of or inside the cakes!
DeleteIf there's any left, you know where to find me ;) xx
ReplyDeleteSorry, they went within a day!! :) xx
DeleteI had one of these at my local Costa and it was delicious!!! I will definitely be using your recipe in the winter holidays!
ReplyDeleteThey are honestly just as nice as the ones from Costa! x
Delete