Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 16

CARAMEL CUPCAKES

When we discovered dulce de leche – South American tinned caramel – we got very excited. It can be found in most large supermarkets and gives these cupcakes a wonderful creamy, caramely taste.

Makes 12–16 cupcakes

FOR THE SPONGE

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8½oz) plain flour

1 tbsp baking powder

¼ tsp salt

240ml (8½fl oz) whole milk

½ tsp vanilla essence

2 large eggs

150g (5½oz) tinned caramel or dulce de leche

FOR THE FROSTING

500g (1lb 2oz) icing sugar

160g (5½oz) unsalted butter, softened

50ml (1¾fl oz) whole milk

100g (3½oz) tinned caramel or dulce de leche, plus extra to decorate (optional)

One or two 12-hole

deep muffin tins

1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until crumb-like in consistency.

3. Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three-quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and the tinned caramel, and continue to mix until all the ingredients are incorporated and the batter is smooth.

4. Divide the batter between the muffin cases, filling each by two-thirds. Any remaining batter can be used to fill one to four more cases in a separate tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool for a while in the tin, then transfer to a wire rack to cool down fully while you make the frosting.

5. Using the electric whisk or freestanding mixer with the paddle attachment, beat the icing sugar with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk, and once it is incorporated, increase the speed to high and whisk until light and fluffy. Add the caramel and beat in well.

6. Spoon the frosting on to the cupcakes once they have cooled, smoothing it on with a palette knife and swirling the frosting. If you want to decorate the cakes, spoon some tinned caramel or dulce de leche into a piping bag with a small nozzle and pipe on to the cakes in little hearts, or whatever shape takes your fancy.