Tuesday, February 27, 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 buttercream, heat half a stick of butter, the brown sugar, and the half & half in a pot and stir and cook until all the brown sugar granules are dissolved. Allow to cool to room temperature.  Pour the contents into a bowl and beat in the rest of the butter, powdered sugar, and the 2-3 tbs of half & half.  Stop when light and fluffy.

Once the cupcakes are cool, fill a frosting bag with whatever tip you like with the buttercream and pipe on to the cupcakes.  Feel free to decorate with chocolate sprinkles or chocolate flake.

Makes 1 dozen. 

No comments:

Post a Comment