SALTED CARAMEL CUPCAKES #dessert #cupcakes #caramel #bars #brownies

Salted Caramel Cupcakes – Deliciously damp and fleecy vanilla cupcakes bested with a sleek haze of Swiss meringue caramel buttercream, and filled and showered with salted caramel!

Recall that marvelous Salted Caramel Sauce formula I brought you folks the other week? All things considered, today I present to you a formula utilizing it – Salted Caramel Cupcakes!

These salted caramel cupcakes are SO damp and fleecy, mixed with vanilla, and loaded up with liberal custom made salted caramel sauce. I've finished them off with some stunning Swiss meringue buttercream that I've seasoned with progressively caramel and a little vanilla concentrate.

What's more, I just couldn't avoid showering much increasingly caramel on top.

These are the ideal salted caramel filled cupcakes for all you caramel sweethearts out there!

Also try our recipe : OATMEAL APPLESAUCE MUFFINS #dessert #cake #lasagna #maknyus #muffins

INGREDIENTS

FOR THE CUPCAKES

• 1 and 1/2 cups (150g) cake flour*
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, room temperature
• 3/4 cup (150g) caster/granulated sugar
• 1/2 cup (115g) unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/2 cup (120g) Greek-style yogurt
• homemade salted caramel sauce, to fill cupcakes and drizzle on top

FOR THE FROSTING

• 3 large egg whites
• 1 cup (200g) caster/granulated sugar
• 1 cup (226g) unsalted butter, softened and cubed
• 1 teaspoon vanilla extract
• 1/4 cup (80g) homemade salted caramel sauce

INSTRUCTIONS

FOR THE CUPCAKES

1. Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, and yogurt, and whisk until combined. Fold in the dry ingredients.
4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
5. Bake for 14 - 16 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before filling and frosting.

Source : bit.ly/2KfP2Us

Read more our recipe : RED VELVET BUNDT CAKE #dessert #cake #pumpkin #brownies #recipes