Sunday 15 September 2013

Vanilla Cupcakes with Salted Caramel Buttercream

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for my standard Vanilla Cupcakes. It is the recipe I always use to make cupcakes or cakes. I topped the cupcakes with a Salted Caramel Buttercream. Now, if you have never tried salted caramel, then you have to try it! It's not that hard to make either, so give it a go and see what you think of it!
This recipe will make 12 cupcakes.

 A Simple List of Ingredients:

1. Butter
2. Caster Sugar
3. Eggs
4. Baking Powder
5. Self-Raising Flour
6. Milk
7. Double Cream
8. Water
9. Salt
10. Icing Sugar
11. Vanilla Flavouring

Bismillah, let's bake!

Preheat the oven to Gas Mark 4.

To make the Vanilla Cupcakes, place six ounces softened butter. To soften the butter, heat in the microwave for 20 seconds.

Add six ounces caster sugar.

Beat with a wooden spoon or mixer until smooth and creamy.

Crack in three eggs.

Beat until well combined. Now, since these are Vanilla Cupcakes, add one teaspoon vanilla flavouring, and mix well.

Add 1/2 teaspoon baking powder.

Add eight ounces self-raising flour.

Mix until just combined.

Add a drop of milk.

Mix until just combined. The batter should be of dropping consistency, meaning that it should fall easily from the spoon. 

Line a cupcake tray with 12 paper cases.

Spoon in the cake batter into each case.

Bake in the preheated oven at Gas Mark 4 for 15-20 minutes, until golden brown and cooked all the way through.

Cool completely on a wire rack.

To make the salted caramel buttercream, first make the salted caramel. Place 4 and 1/2 ounces caster sugar into a saucepan.

Add four tablespoons water.

Heat over a gentle heat until the sugar dissolves - meaning you can no longer feel it when you stir.

Increase the heat, and cook for 2-3 minutes until ...

.. golden and slightly thick. Remove from the heat.

Immediately pour in 2 and 1/2 fluid ounce double cream

Be really careful as the caramel will bubble a lot!

Stir to combine.

Add 1/2 teaspoon salt.

Stir ...

.. and leave to cool completely.

Next, to make the buttercream, place seven ounces icing sugar into a mixing bowl. 

Add 6 ounces softened butter.

Beat until well combined and creamy (about 5 minutes). This is the standard buttercream - you can flavour it as you want.

Add all the cooled salted caramel.

Beat until well combined.

The salted caramel buttercream is now ready to use!

Take the cooled cupcakes.

Spread the buttercream onto the cupcakes. You can pipe it on but I just used a teaspoon and a palette knife.

Sprinkle on some chocolate sprinkles, if you want.

Serve immediately, or give as a gift!


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