Went food shopping & picked a few pots of double cream as they're on sale.
I decided to whisk up a quick & easy chocolate cake but soon changed my mind & baked them in small muffin tins.
Once I baked the chocolate cupcakes, I thought I should frost them.
I don't always frost cupcakes, in fact I avoid doing so.
I find frosting & icing are overly sweet for my personal taste.
So, the question was what flavour?
Hmm, not very inspiring.
I brought the cupcakes to my college & I had one then.
It's amazing, not overly sweet for my taste.
The caramel is gorgeous with a hint of saltness, so irresistible with chocolate.
Salted Caramel & Chocolate Cupcakes (makes about 1 dozen):
Whipped Cream Chocolate Cupcakes
250 g double cream
100 g caster sugar
25 g cocoa powder
110 g plain flour
25 g corn flour
1 1/2 tsp baking powder
In a large bowl, whisk double cream with sugar to soft peaks.
Add eggs, one at a time, beat until mix.
Mix & sift in all flours, fold until combine.
Bake in a preheated oven at 170C for 18-22 min.
Salted Caramel Sauce
100 g granulated sugar
40 g honey
150 ml double cream
2-3 pinches of sea salt
Caramelise sugar with honey over medium heat.
Turn off heating & carefully pour in the double cream, stir until smooth.
Sprinkles salt & stir until dissolve.
NB The frosting uses 100 g salted caramel, save the rest in a sterile jar, simply drizzle over your favourite ice cream or yogurt, sit back & enjoy!
Salted Caramel Cream Cheese Frosting
100 g salted caramel sauce
200 g cream cheese, at room temperature
100 g unsalted butter, at room temperature
Whisk all ingredients until combine.
Refrigerate the frosting to slightly firm for piping or use straight away for spreading.