0
Print

Buttercream Topped Salted Caramel Chocolate Cakes

Buttercream Topped Salted Caramel Chocolate Cakes
0
Print
614
calories
Calories
1 hr 30 min.
Preparation
advanced
Difficulty

Ingredients

for 10 cupcakes
For the cupcakes
½ cup
½ cup
2
eggs (beaten)
1 ¼ cups
1 teaspoon
¼ cup
½ cup
For the topping
¼ cup
cup
cream (48% fat)
½ teaspoon
3 ½ cups
For the salted caramel sauce
1 ⅛ cups
superfine caster sugar
4 tablespoons
cup
cream (38% fat)
¼ cup
½ teaspoon
print shopping list

Preparation steps

Step 1/9
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.
Step 2/9
Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
Step 3/9
Beat in the eggs, gradually until well blended. Sift in the flour, baking powder and cocoa and fold in gently until incorporated. Stir in the milk.
Step 4/9
Spoon into the paper cases and bake for about 25 minutes until golden and firm to the touch.
Step 5/9
For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
Step 6/9
Sift in the icing sugar and beat until thick and smooth.
Step 7/9
Spoon into a piping bag and pipe on top of the cakes.
Step 8/9
For the salted caramel sauce: put the sugar into a heavy-based frying pan and stir in the water. Heat gently, tilting the pan, (do not stir) until the sugar has dissolved. Increase the heat and bubble for 4-5 minutes until golden brown. Remove from the heat and carefully stir in the cream and butter. Stir in the salt. Pour into a bowl and leave to cool.
Step 9/9
Drizzle the caramel sauce over the buttercream