I love my friends. My friends love cake. What better way could I make my friends smile, than by bringing them what they love. Testament to their love for cake; the cakes were all gone before I could stop to take an “arty” picture of the caramel filling!
CLASSIC VANILLA CUPCAKE
- Caster sugar
- 2 eggs (approx. 115g)
- Self raising flour
- Few drops of vanilla extract
You may have noticed that the above ingredients do not have any weight assigned. My preferred method to make cupcakes is to weigh the eggs (in their shells), and match the other ingredients with that weight. (For example 115g eggs = 115g margarine, 115g caster sugar and 115g self raising flour.)
You can use the ‘all in one’ method if you are in a rush. Just bung all the ingredients into a mixer, and stir until JUST combined. When I have time, I prefer the following method. It really does make light and fluffy cupcakes.
- Preheat your oven to about 180C.
- Mix the margarine and caster sugar until light and fluffy.
- Combine the eggs one at a time. If the mixture starts to curdle, just add a spoon full of flour.
- Add a few drops of vanilla extract (or the seeds of a vanilla pod if you are feeling really indulgent).
- Now sift the self raising flour into the mixture. Gently fold this into the batter. STOP as soon as the flour is mixed in.
(Science bit: the more you mix the batter, the more gluten is released – which makes the cupcakes chewy. BAD. So try to mix it as little as possible.)
- Spoon the cupcake mix into a prepared cupcake tin, and bung it in the oven for about 20-25 minutes, or until they are golden and you just can’t wait any longer to eat one.
STICKY CARAMEL FILLING
- 200g granulated sugar
- 60ml double cream
- 25g butter (chopped in pieces)
- Put the sugar in a heavy based pan, and make sure it’s kinda level at the bottom.
- Heat it gently, and DO NOT TOUCH until the sugar all seems to have melted, and is a nice dark golden colour (the colour of caramel).
- Remove it from the heat and CAREFULLY add the cream to the sugar. I say carefully in very big letters, because the mix will splash up, and create quite the kitchen hazard.
- Back on the heat, stir the mixture until the cream has started to bubble, and is fully combined.
- Pour the caramel into a bowl, and add the butter.
- As the butter melts, you can add salt to the caramel if you like (I like) to take the edge off the sweetness.
- Give it one last stir, and leave it to cool.
Adapted from The Whisk Kid – Thanks W-K!
GOO-EY CARAMEL BUTTER ICING
- 150g butter
- 300g icing sugar
- Caramel that you prepared earlier
- Pinch of salt
- Mix the butter with the icing sugar until it has turned pale, light and fluffy.
- Slowly drizzle some cooled caramel into the mixture. I don’t tend to weigh this, so do it a little bit at a time, until the icing is at a good consistency to work with.
- Add a pinch of salt.
- Try not to eat the whole bowl of icing.
- Grab a pre-prepared vanilla cuppie.
- Use an apple corer to scoop out some of the centre.
- Drizzle some caramel into the cupcake, and replace the bit of cake you scooped out.
- Pop some icing on the top – in any fashion you prefer i.e. pipe, blob, slop, smooth, dip…
- Crumble some honeycomb on top. You can make it yourself, but my sister had some shop bought stuff, so I cheated.
- Now EAT before anyone else can see you made them.