Skip to main content

Posts

Showing posts from February, 2018

Vanilla Cupcakes with Caramel Buttercream

I think that the buttercream turned out kind of heavy, so I would probably add more half & half and powdered sugar and beat it a bit longer next time.

Cupcake Ingredients 5.5 oz flour 1 tsp baking powder 1/2 tsp salt 1/2 stick butter, melted 45 ml (by weight) sunflower oil 6.1 oz granulated sugar 2 eggs 1.5 tsp vanilla extract 3/4 cup buttermilk
Buttercream Ingredients 1/2 stick butter  1/4 cup brown sugar 2 tbs half & half 
1.5 sticks butter 1-2 cups of powdered sugar 2-3 tbs half & half
Chocolate sprinkles (optional) 
Preheat oven to 350F. Whisk all the wet ingredients together. Add the dry ingredients and stir gently until just incorporated (don't overmix or it will build up too much gluten).  Pour batter into cupcake tins lined with cupcake liners (about 3/4 to 4/5 full).  Bake for 15-20 minutes rotating once at the halfway point. When cake springs back from the middle of the cupcake, it's done.  For my oven, it was about 16 min, rotating at 8 minutes. 
For the…