These sweet caramel cupcakes make a great birthday treat for a friend or family member.
Preheat oven to 180°C. Prepare cupcake tin by adding cupcake liners.
Place butter and sugar in the bowl of a stand mixer and beat on medium speed for six to eight minutes until pale and fluffy.
Sift in flour, baking powder and bicarbonate soda and beat until just combined. Add eggs one at a time, beating between each addition.
Add Vanilla Bean Paste and yoghurt and fold through until just combined.
Divide the batter evenly between 12 cupcake liners and bake for 18-20 minutes or until a skewer inserted comes out clean. Remove from the oven and transfer cupcakes to a wire rack. While the cupcakes are still warm, pipe Surprise Inside Cupcake Centres Salted Caramel inside each cupcake and set aside to cool completely.
To prepare the icing, place butter in the bowl of a stand mixer and beat on medium-high speed for six to eight minutes until pale and fluffy. With the mixer off, sift in icing sugar and add salted caramel essence, and fold to combine. Return to mixer and beat for approximately two to three minutes, until combined.
Transfer icing to a piping bag fitted with a 1M (Rose) piping tip. Pipe icing onto the top of each cupcake and sprinkle with Salted Caramel Crunch before serving.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was provided by Dr. Oetker.
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