Caramel cupcakes with Swiss meringue buttercream and caramel sauce
Calories: 15
Adjust Servings Here: 12 cupcakes
Description
These caramel cupcakes are the most decadent you can get. A light and fluffy vanilla cupcake with a soft caramel center is frosted with Swiss meringue buttercream. And then drizzled with more caramel for that added luxury.
Ingredients
For the cupcakes
- 4 oz (113 g) Butter (1/2 cup, 1 stick) unsalted, room temperature
- ½ cup (100 g) White sugar
- 2 Eggs large
- ½ cup (120 ml) Sour cream
- 1 ½ cup (190 g) Cake flour
- 1 tsp Baking powder
- ¼ tsp Baking soda
- 2 tsp Vanilla extract
For the caramel sauce
- 1 cup (200 g) Sugar
- 3 tbsp Water
- ¼ tsp Lemon juice
- 4 tbsp (60 g) Butter
- ½ cup (120 ml) Whipping cream
- 1 tsp Vanilla extract
- 1 tsp Rock salt
For the Swiss meringue buttercream
- 3 grams Egg whites (3 oz)
- ½ cup (100 g) White sugar
- ⅛ tsp Cream of tartar optional
- 12 oz (340 g) Unsalted Butter (3 sticks 1 1/2 stick) room temperature
- 1 tsp Vanilla Extract
- ¼ tsp Salt
Instructions
Bake the cupcakes
- Preheat the oven to 160 C / 320 F.
- Line a muffin pan with cupcake liners.
- Sift the flour with salt, baking powder, and baking soda.
- Cream the butter and sugar until light and foamy.
- Add the eggs, one at a time.
- Next, add in the sour cream and flour mixture alternating in 3 batches.
- Finally, add the vanilla extract.
- Use an ice cream scoop to divide the batter between the 12 cupcake liner.
- Bake in the preheated oven for about 18 to 20 minutes or until the skewer inserted in the center comes out clean.
- Cool completely but do not put in the fridge.
Prepare caramel sauce
- Place the sugar, lemon, and water in a deep light-colored pan (so you can see the color).
- With the heat on medium-low, cook the sugar.
- Shake and swirl the pan slowly guiding the heat distribution.
- The sugar should now start to color into a golden amber.
- Once all the sugar is amber, add in the butter and stir constantly.
- Followed by the cream. (watch your hands and the caramel will rise when you add the butter and cream).
- Add the salt and barely combine
- Cool for a few minutes in the pan, then pour it into a mason jar or bowl.
- As the mixture cools it will get thicker. At least 3 hours.
Prepare Swiss meringue buttercream
- Place a pot with some water and let come to almost boil.
- Place eggs whites, salt, cream of tartar, and sugar in a mixer bowl (or any stainless steel bowl).
- Place the mixer bowl over this hot water pot.
- Use a whisk and start to whisk lightly. The sugar in the egg whites will start to melt.
- Test the sugar with your fingers. Dip a clean finger in and rub the mixer between your fingers, if you feel the gains of sugar – continue to whisk.
- When the sugar has melted, remove from heat.
- Place the bowl on the mixer and start at medium to low speed with a whisk attachment. After a minute or two whip at medium to high speed.
- Whisk to firm peaks, shiny meringue.
- Touch the mixer bowl. If it’s still warm wait, run the mixer on low until it cools.
- If it’s cool to touch, start adding your butter one cube at a time. (DO NOT ADD BUTTER TO WARM MERINGUE).
- After all the butter is added, run the mixer on high for two minutes more. This should give you a light, and airy cream.
Assemble
- Prepare a piping bag with caramel sauce (if necessary microwave the caramel for 10 seconds).
- Prepare another piping bag with Swiss meringue buttercream and your favorite piping nozzle.
- Use a cupcake core or a melon baller to make a hole in the center of the cupcake.
- Fill with caramel sauce. Place the core back on.
- Pipe a buttercream swirl on top.
- Drizzle more melted caramel on the top as well.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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