Caramel Cupcakes Recipe Mary Berry Food

CARAMEL CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line 14 to 15 muffin cups with cupcake liners and set pan aside.
• Place the flour, baking powder, and salt in a medium mixing bowl and whisk to combine.
• Place the butter in another medium bowl and beat with an electric mixer set to medium until very smooth and creamy. Gradually beat in the sugar. Continue beating for 3 to 4 minutes, until very light and fluffy.
• Beat in the egg yolks 1 at a time, then beat in the vanilla.
• Use a rubber spatula to mix in the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Mix until just smooth.
• Divide batter evenly among the prepared muffin cups, filling each cup a little more than half full. Bake 16 to 20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean.
• Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. (Or use an electric mixer and a large mixing bowl.) Add 3 cups of the powdered sugar and mix on low to combine.
• Add 1/2 cup of the caramel sauce, the vanilla, and salt, then turn mixer to medium and mix until smooth.
• If frosting is too thin, add additional powdered sugar. If it's too thick, add milk. Set frosting aside.
• Use a small paring knife to cut a hole about 1 inch wide and a scant 1 inch deep in each of the cupcakes. Reserve the cake you cut out of the holes.
• Pipe or spoon about 1 1/2 teaspoons of caramel sauce into each hole. Trim the cake you removed from the holes so it will fit over the caramel as a sort of plug, then replace the plug in the hole.
• Frost cupcakes as desired, then refrigerate for 20 to 30 minutes to set the frosting. Drizzle with caramel sauce and serve.

SALTED CARAMEL CUPCAKE

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

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.

CARAMEL CUPCAKES

Steps:

• For cupcakes:.
• Preheat oven to 350 degrees F.
• Line about 18-20 muffin/cupcake cups with liners.
• In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.
• In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren't discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.
• Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 20-25 minutes. Let cool in the pans for about 10 minutes, then transfer them to a a wire rack to cool completely.
• For icing:.
• Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners' sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it's still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days.

MARY BERRY'S CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
• Sift your cocoa powder into a large mixing bowl.
• Using your microwave or sauce pan heat water to boiling.
• Pour the boiling water carefully into the mixing bowl with the cocoa powder.
• Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
• Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
• Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
• Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
• When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!