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Ankarsrum recipe

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!

12 pcs
Dessert

    Follow these steps

  1. Set the oven to 175 °C/ 350°F.

  2. Grease a standard size 12 cup muffin tin or line with cupcake papers.

  3. Assemble the Ankarsrum with the beater bowl and balloon whisks.

  4. Beat eggs and sugar on medium high speed until fluffy.

  5. Melt the butter and add together with the cream on medium speed.

  6. Mix flour, baking powder and vanilla sugar and add to the mixture on low speed.

  7. Divide the batter evenly among prepared pan, filling each muffin tin only about ⅔ – ¾ full.

  8. Bake in the middle of the oven for 15-18 minutes or until a skewer comes out dry.

  9. Leave to cool on a baking rack under a baking cloth.

  10. 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.

  11. Beat butter on medium-high speed until light in color.

  12. Add the dulce de leche.

  13. 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.

  14. Transfer the frosting to a piping bag and pipe on the cupcakes.

  15. Drizzle with dulce de leche before serving.

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