Ingredients
Cupcakes
- 150 g butter
- 180 g caster sugar
- 2 eggs
- 2 tsp vanilla sugar
- 1 dl whipped cream
- 180 g wheat flour
- 1,5 tsp baking powder
Filling
- ca 12-24 tsp dulce de leche (1-2 tsp for each cupcake)
Frosting
- 250 g room temperature butter
- 180 g icing sugar
- ¼ - ½ tsp salt
- 100 g dulce de leche
Salted caramel cupcakes
Soft and delicious vanilla cupcakes filled with dulce de leche and topped with rich salted caramel frosting. Perfect for any occasion!
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Set the oven to 175 °C/ 350°F.
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Grease a standard size 12 cup muffin tin or line with cupcake papers.
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Assemble the Ankarsrum with the beater bowl and balloon whisks.
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Beat eggs and sugar on medium high speed until fluffy.
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Melt the butter and add together with the cream on medium speed.
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Mix flour, baking powder and vanilla sugar and add to the mixture on low speed.
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Divide the batter evenly among prepared pan, filling each muffin tin only about ⅔ – ¾ full.
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Bake in the middle of the oven for 15-18 minutes or until a skewer comes out dry.
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Leave to cool on a baking rack under a baking cloth.
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Hollow out the middle of the cupcakes with a small melon baller or a knife. Spoon or pipe 1-2 tsp dulce de leche into the cupcakes.
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Beat butter on medium-high speed until light in color.
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Add the dulce de leche.
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Add icing sugar little by little. Add the smaller amount of salt, mix and taste. If a saltier caramel flavor is desired, add full amount of salt. Mix on low speed until a smooth consistency.
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Transfer the frosting to a piping bag and pipe on the cupcakes.
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Drizzle with dulce de leche before serving.
