Butterscotch Chocolate Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup soft butter
- ½ cup dark brown sugar
- ½ cup self-rising flour (sifted)
- ¼ cup cocoa powder
- 1 pinch Baking powder
- 2 eggs
- 1 tsp vanilla extract
- For the caramel buttercream
- 0.333 cup unsalted butter
- 3 Tbsps milk
- ⅛ cup light brown sugar
- 1 Tbsp light corn syrup
- 2 ½ cups powdered sugar
- For the caramel
- 1 cup sugar
- ½ tsp cream of tartar
- ⅔ cup water
- ½ cup chopped Hazelnuts (or almonds)
Preparation steps
1.
For the cupcakes: heat the oven to 190°C (170° fan) 375°F gas 5. Place paper cases in a 12 hole bun tin.
2.
Whisk together all the cake ingredients until smooth and blended.
3.
Spoon into the paper cases and bake for about 15 minutes until well risen and firm to the touch. Place on a wire rack to cool completely.
4.
For the caramel buttercream: put the butter, milk, brown sugar and syrup in a heatproof bowl over a pan of simmering (not boiling) water until melted, stirring occasionally. Remove from the heat.
5.
Sift in the icing sugar and beat well until smooth. Set aside to cool and thicken.
6.
Spread the buttercream on the cakes.
7.
For the caramel: butter a baking tray. Put the sugar, cream of tartar and water into a heavy pan and heat gently until the sugar has dissolved completely.
8.
Increase the heat and boil without stirring, until the mixture is golden: 140°C|310°F on a sugar thermometer. Alternatively, drop a little of the mixture into cold water - it should form a ‘hard crack’.
9.
Remove from the heat and stir in the nuts. Pour into a buttered tin and break into shards when cold. Arrange on the cakes.
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