cake / dessert family / friends
Almond Cupcake with Salted Caramel FrostingSaturday, August 16, 2014Enz F
I have been too pre-occupied lately that I have almost forgotten that I still have one pending baking entry in my list. A couple of months ago, my baking buddy, Princess and I made some almond cupcakes that we topped with quasi-caramel frosting on. Yes, it was a caramel frosting, almost. The caramel per se was actually a shortcut because it is not made from scratch but from melted caramel candies. How is that for a cheat? It turned out magnificent though, you will never believe me. Thanks to the beautiful blog, Table for Two. This is where we got the inspiration for our buttercream salted caramel frosting. The blog has numerous wonderful recipes for cakes and desserts with great photos that you can eat before your eyes.
|The light flavor of almond is so irresistible!|
The original recipe was intended for decadent chocolate cupcakes but we opted for a lighter almond flavor as we wanted to enjoy the frosting this time. Nonetheless, we ended up getting indulged in both because the seemingly opposing flavors – the sweet almond hint and the salty caramel – complemented pretty well. Pardon if our frosting skills could not give enough justice to the cupcakes as the “skills” part is still a work in progress. Dunk them on your favorite hot beverage or munch them for dessert, it does not matter. Either way, you surely would not get enough.
|The caramel frosing is the bomb!|
Yields 12 to 15 cupcakes
For Almond Cupcakes
- 1 ½ cups all-purpose flour
- 2 tsps. baking powder
- 1 cup regular white sugar
- ½ cup margarine, softened
- ½ tsp. vanilla extract
- 1 tsp. almond extract
- ¾ cup whole milk
- 2 eggs
For Salted Caramel Frosting
- 20 pcs. caramel candies
- ¼ cup heavy cream
- 1 cup unsalted butter
- 1½ tsps. rock salt, divided
- 4 cups confectioners’ sugar, divided
- Preheat oven to 350°F (175°C). Line a standard-sized cupcake pan with cupcake papers. Set aside.
- In a mixing bowl, sift together the all-purpose flour, baking powder and regular white sugar.
- In a separate bowl, whisk in together the margarine and sugar until creamy and well-blended. Put In eggs, one at a time, stirring very well until each addition. Stir in the vanilla and almond extracts.
- Gradually add in the flour mixture, alternating with the milk in several batches. Lightly whisk just enough to combine all the ingredients.
- Spoon the batter in the lined cupcake pan, filling about ¾ of the way full. Bake the cupcakes in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Take the pan off the oven and let the cupcakes stay for about 5 minutes before transferring on the rack to completely cool at room temperature.
- Meanwhile, make the frosting by first melting the caramel candies and heavy cream in a small saucepan over medium heat. Once the candies are all melted, stir in ½ teaspoon of salt.
- Separately cream the butter until light and fluffy. Add in the remaining 1 teaspoon of salt. Gradually add half of the confectioners’ sugar to the butter and whisk until stiff peaks begin to form. Gently pour the melted caramel while beating continuously. Set aside some caramel syrup.
- Add the remaining confectioners’ sugar and beat until well blended.
- Put the frosting in a piping bag fitted with a pastry tip of choice. Pipe the frosting on top of the cooled cupcakes. Drizzle with the remaining caramel syrup. Store in an airtight container or serve right away with coffee or tea. Enjoy!
TIPS FROM ENZ:
- The cupcakes can be stored in an airtight container for up to 4 days.