Buttercream topped salted caramel chocolate cakes 

Buttercream topped salted caramel chocolate cakes
614 kcal


Preparation:90 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories614 kcal(31%)
Protein5 g(10%)
Fat29 g(36%)
Carbohydrates86 g(33%)
Added Sugar71 g(79%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER


For cupcakes

For the cupcakes
1 ¼ cupsbutter
1 ¼ cupslight brown sugar
5eggs beaten
3 ⅛ cupsAll purpose flour
2 ½ teaspoonsBaking powder
⅝ cupscocoa powder
1 ¼ cupsmilk
For the topping
⅝ cupsunsalted butter
0.94 cupscream 48% fat
1 ¼ teaspoonsvanilla extract
8 ¾ cupspowdered sugar
For the salted caramel sauce
2.81 cupssuperfine caster sugar
10 tablespoonswater
1 ⅔ cupscream 38% fat
⅝ cupsbutter
1 ¼ teaspoonsSea salt


1 For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place 10 paper cases in a bun tin.
2 Beat the butter in a mixing bowl until soft and light. Beat in the sugar and beat until light and fluffy.
3 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.
4 Spoon into the paper cases and bake for about 25 minutes until golden and firm to the touch.
5 For the topping: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.
6 Sift in the icing sugar and beat until thick and smooth.
7 Spoon into a piping bag and pipe on top of the cakes.
8 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.
9 Drizzle the caramel sauce over the buttercream


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