Buttercream Topped Salted Caramel Chocolate Cakes

Name: Buttercream Topped Salted Caramel Chocolate Cakes
Total time: 1 h 30 min
Yield: 10
Ingredients: 0.5 cup butter; 0.5 cup light brown sugar; 2 eggs (beaten); 1.25 cups All purpose flour; 1 teaspoon Baking powder; 0.25 cup cocoa powder; 0.5 cup milk; 0.25 cup unsalted butter; 0.375 cup cream (48% fat); 0.5 teaspoon vanilla extract; 3.5 cups powdered sugar; 1.125 cups superfine caster sugar; 4 tablespoons water; 0.667 cup cream (38% fat); 0.25 cup butter; 0.5 teaspoon Sea salt

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Buttercream Topped Salted Caramel Chocolate Cakes

614

calories

Calories

My cookbook

advanced

Difficulty

1 hr 30 min.

Preparation

Nutritions

1 cupcake contains

Fat	29 g
Saturated Fat Acids	17.68 g
Protein	4.51 g
Roughage	0.4 g
Sugar added	70.7 g
Calorie	614

more nutritions

Our nutritional traffic light explained

Carbohydrates/g	86.2
Cholesterol/mg	113.33
Vitamin A/mg	298.44
Vitamin D/μg	0.96
Vitamin E/mg	1.8
Vitamin B₁/mg	0.13
Vitamin B₂/mg	0.22
Niacin/mg	1.69
Vitamin B₆/mg	0.02
Folate/μg	38.96
Pantothenic acid/mg	0.27
Biotin/μg	0.74
Vitamin B₁₂/μg	0.38
Vitamin C/mg	0.15
Potassium/mg	73.31
Calcium/mg	72.03
Magnesium/mg	8.15
Iron/mg	1.62
Iodine/μg	18.56
Zinc/mg	0.24

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 10 cupcakes

For the cupcakes: ½ cup
butter; ½ cup
light brown sugar; 2
eggs (beaten); 1 ¼ cups
All purpose flour; 1 teaspoon
Baking powder; ¼ cup
cocoa powder; ½ cup
milk

For the topping: ¼ cup
unsalted butter; ⅜ cup
cream (48% fat); ½ teaspoon
vanilla extract; 3 ½ cups
powdered sugar

For the salted caramel sauce: 1 ⅛ cups
superfine caster sugar; 4 tablespoons
water; ⅔ cup
cream (38% fat); ¼ cup
butter; ½ teaspoon
Sea salt

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Preparation

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

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