January 5, 2014

Karamel Sutra Cupcakes

Homemade caramel is one of those things that is hit or miss for me. When I miss, it makes me hesitant to try again. Still, I keep trying because perfectly made homemade caramel is simply put ... perfect.

I gave these cupcakes from Cookies and Cups a whirl for my sister-in-law's baby shower. They turned out well, but my inside caramel filling wasn't quite there. Perhaps I need a better thermometer. Or perhaps I just need more practice.

Note: I used one of my standard chocolate cupcakes since I didn't have all the original ingredients on hand. Below is the recipe as I created it.

Karamel Sutra Cupcakes
2 cups flour
1 1/4 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
Caramel Filling
1 cup butter
2 cups granulated sugar
2 Tbsp. light corn syrup
1 cup whipping cream
Caramel Frosting
1/2 cup butter
1 cup brown sugar
1/4 cup milk
3 cups powdered sugar
1 tsp. vanilla
Chocolate Frosting
2 cups chocolate chips
2 cups butter

To prepare cupcakes, preheat oven to 350ºF. Place paper baking cups in each of 24 regular-size cupcake tins.

In medium bowl, combine flour, baking soda, salt and baking powder. In a small bowl, combine water and cocoa.

In a large bowl, beat shortening on electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour and cocoa, starting and ending with flour. Beat just until blended.

Divide batter evenly among cupcake tins, filling each 2/3 full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool in tins 5 minutes, and then remove cupcakes to cool completely on wire racks.

To prepare caramel filling, melt butter in heavy saucepan over medium low. Add sugar and corn syrup, and cook 6 to 8 minutes until mixture is a deep caramel color, stirring constantly. Add cream slowly while stirring, and cook 2 minutes more until smooth. Remove from heat, and allow to cool completely (about 2 hours).

To prepare caramel frosting, melt butter and sugar together. Bring to a boil, and then add milk, stirring until smooth. Allow mixture to come back to a rolling boil, and boil for 2 minutes. Remove from heat, and allow to cool. When caramel is cool, beat in powdered sugar and vanilla.

To prepare chocolate frosting, melt butter and chocolate together. Stir until smooth. Chill until hardened. Beat, using an electric mixer, until light and fluffy.

To assemble cupcakes, core cupcakes to insert caramel filling. Fill a piping bag with half chocolate frosting and half caramel frosting to pipe mixed frosting swirls on cupcakes. Makes 24 cupcakes.

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