Cakes with Thick Caramel Garnish
1 hr 10 min.
- For the cupcakes
- 1.333 cups all-purpose flour
- 1 teaspoon Baking powder
- 1 pinch baking soda
- 0.333 cup unsalted butter
- ½ cup sugar (plus extra for sprinkling)
- 1 pinch salt
- ½ cup dulce de leche (chilled)
- 2 large eggs
- ⅛ cup sunflower oil
- 1 teaspoon vanilla extract
- ⅜ cup Buttermilk
- For the buttercream
- 2 large egg whites
- ½ cup superfine caster sugar
- 1 pinch salt
- ¾ cup unsalted butter (diced)
- 2 tablespoons dulce de leche (chilled)
- ½ teaspoon vanilla extract
- To decorate
- 12 caramel toffee
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift together the flour, baking powder and bicarbonate of soda and set aside.
Beat the butter, sugar and salt in a mixing bowl until light and fluffy. Gradually beat in the dulce de leche until incorporated.
Add the eggs one at a time, beating well after each addition. Add the oil and vanilla.
Add the dry ingredients alternately with the buttermilk and mix until just combined.
Spoon into the paper cases and sprinkle lightly with sugar. Bake for about 20 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the buttercream: whisk the egg whites, sugar and salt together in a heatproof bowl over a pan of simmering (not boiling) water, whisking constantly, until the mixture is warm and the sugar has dissolved completely.
Remove from the heat and whisk for 7-8 minutes until stiff peaks form and the mixture is cool to the touch.
Gradually add the butter, a few pieces at a time, whisking well after each addition. Whisk until the buttercream is completely smooth, then whisk in the dulce de leche and vanilla until smooth and thick.
Spoon into a piping bag and pipe on top of the cakes. Decorate with a caramel toffee.