Whether for special occasions or an everyday treat, these cupcakes will put a smile on your face. Don't forget to set aside a bit of caramel: it's great on toast or even by the spoonful.
- Prep: 25 min
- Cooking: 30 min
- 1/4 cup (60 mL) water
- 3/4 cup (180 mL) sugar
- 2 tbsp (30 mL) light corn syrup
- 3/4 cup (180 mL) 35 % cream heated
- 1/4 cup (60 mL) unsalted butter in cubes
- 1/2 tsp (2.5 mL) sea salt
- 1 1/2 cups (375 mL) all-purpose flour
- 1 1/2 tsp (7.5 mL) baking powder
- 1/4 cup (60 mL) unsalted butter at room temperature
- 1 cup (250) prepared caramel
- 3 eggs at room temperature
- 1/4 cup (60 mL) Milk
- 1 tsp (5 mL) vanilla extract
- Butter cream icing
- 1/2 cup (125 mL) unsalted butter at room temperature
- 1 3/4 cups (430 mL) icing sugar
- 1 1/2 tsp (5 mL) vanilla extract
- 1 1/2 tbsp (22 mL) Milk
In a medium-sized saucepan, combine the water, sugar and corn syrup. Bring to a boil over high heat and cook for 3 to 5 minutes without stirring until the mixture becomes amber in colour. Remove from heat and pour in the heated cream in a stream while stirring with a wooden spoon until smooth; the mixture will come to a vigorous boil. Add the butter. Pour into a bowl and let cool to room temperature. Add the sea salt.Cupcakes: Preheat oven to 350 °F (180 °F). Place paper liners in a muffin pan or butter the cups.
In a bowl, combine the flour and the baking powder. Set aside. In another bowl, whisk the butter and caramel together until smooth. Add the eggs one at a time until smooth. Incorporate the dry ingredients in 2 batches alternating with the milk and vanilla; scrape down the sides of the bowl as needed. Divide the mixture among the cups and cook for 20 to 25 minutes. Cool.
Beat the butter. Gradually add the icing sugar and the rest of the ingredients until the mixture is creamy. Spead on cupcakes using a piping bag. Just before serving, drizzle a bit of caramel over top.
The small amount of left-over caramel will be delicious on toast or poached pears or by the spoonful. It will keep in the refrigerator for 2 weeks.
Get a head start: The cupcakes will keep for 4 days in an airtight container at room temperature. In the freezer, they will stay fresh for 3 months.
The icing will keep at room temperature for 4 days and will be easier to spread if at room temperature. It will keep in the fridge for 2 weeks.
Cooking tip: To make the cupcakes extra fluffy, separate the eggs and use the yolks in the butter mixture; beat the egg whites until peaks form and then fold them in at the end.
Children can help too: Children can measure the ingredients. They can easily use a medium-sized ice cream spoon to divide the batter among the muffin liners or cups. Children shouldn't stand next to the stove while the caramel is cooking.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||6 % / 65 mg|
|Vitamin A:||20 %|
|Vitamin D:||13 %|