Bakeable Caramel To Swirl In Cakes Or Cupcakes Food

CARAMEL FILING FOR CAKES TARTS AND DESSERTS

Steps:

• Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
• Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes. Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color.
• Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again. Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
• Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon.
• Set aside to cool slightly before you pour into a mason jar or fill a tart. Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily.
• Enjoy!

BAKEABLE CARAMEL TO SWIRL IN CAKES OR CUPCAKES

Steps:

• 1. *Melt together; Swirl in cake batter Melt however works best for you, over the stove or in microwave

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.