Hi, I’m Clara. Today, I’m gonna show you how to make salted caramel cinnamon cupcakes recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Salted caramel cinnamon cupcakes Recipe
Salted caramel cinnamon cupcakes is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Salted caramel cinnamon cupcakes is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook salted caramel cinnamon cupcakes using 21 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Salted caramel cinnamon cupcakes:
- Prepare For the cinnamon cupcakes
- Prepare 165 g (1 1/4 cups) all-purpose flour
- Take 25 g cornstarch
- Take 1 1/2 teaspoons baking powder
- Make ready 2 teaspoons cinnamon
- Take 1/4 tablespoon salt
- Make ready 150 g (3/4 cups) brown sugar
- Prepare 115 g (1/2 cup) unsalted butter, softened
- Get 2 eggs, room temperature
- Get 1 1/2 teaspoons vanilla extract
- Prepare 1/2 cup buttermilk, room temperature
- Get For the salted caramel sauce
- Get 125 g chewy caramels
- Make ready 1/4 cup cream
- Make ready 1/2 teaspoon salt
- Take For the salted caramel frosting
- Get 170 g (3/4 cups) unsalted butter, room temperature
- Prepare 2 tablespoons brown sugar
- Prepare 3/4 teaspoons vanilla extract
- Make ready 1 3/4 cups powdered sugar
- Take 1/2 tablespoon salt
Steps to make Salted caramel cinnamon cupcakes:
- Preheat the oven to 180C. Line 10 holes of a muffin tin with cupcake liners.
- In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
- In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.
- Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
- Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.
- Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.
- Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.
- Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.
- For the salted caramel: Place the unwrapped caramels and cream in a saucepan over very low heat. Heat, stirring, until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.
- For the salted caramel frosting: Beat the butter, most of the cooled salted caramel sauce and the brown sugar. Beat until fully combined.
- Add the vanilla and beat through then add the icing sugar ½ cup at a time until fully combined. Beat on medium high for about 2 minutes until soft and fluffy. Add the extra salt and beat through.
- Put your frosting into a piping bag and pipe it onto your cupcakes (if you want to fill the cupcakes with caramel use a cupcake corer or a knife to make a hole in the middle of the cupcake and fill it with caramel).
- Enjoy!
So that is going to wrap it up for this special dish salted caramel cinnamon cupcakes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
