Hi everyone, 

Hope you all are doing well and enjoying this beautiful summer.
Sharing a recipe for my favorite vanilla cupcake topped with caramel frosting. 

It´s so delicious, and perfect for summer. the frosting is so light and fluffy and tastes just like caramel ice cream. 

VANILLA CUPCAKE WITH CARAMEL FROSTING, MAKES 20-24

  • 14 TABLESPOONS (200 G) UNSALTED BUTTER, ROOM TEMPERATURE
  • 1 ⅓ CUPS (300 G) SUGAR
  • 4 LARGE EGGS, ROOM TEMPERATURE
  • 3 1/2 CUPS (400 G) ALL-PURPOSE FLOUR, SIFTED
  • 2 TEASPOONS BAKING POWDER
  • 1/2 TEASPOON SALT
  • 1 3/4 – 2 CUPS (400-500 ML) HEAVY CREAM OR MILK ROOM TEMPERATURE
  • 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT, OPTIONAL

TOPPING;

  • CARAMEL  FROSTING, GET THE RECIPE →HERE

Directions for the Vanilla Cupcake; 

  • Make sure your butter, heavy cream or milk, and eggs are at room temp before you start making these cupcakes.
  • Preheat the oven to 400. F (200. C). Line cupcake pans with 24 paper cup liners.
  • Sift the flour, baking powder and salt in a bowl, twice, and set aside.
  • In the bowl of a standing mixer, fitted with the whisk attachment cream the butter and sugar until light and fluffy about 8 minutes.
  •  Scrape the sides and bottom of the bowl, with a silicone spatula, at times.
  • Add the eggs one at a time, mixing slowly after each addition; do not mix each egg for more than 30 seconds.
  • Add half of the flour mix into the bowl and add half of the heavy cream, combine carefully  with a spatula
  • Then add the last half of the flour mix, followed by the remaining half of the heavy cream and vanilla bean paste,
  • Make sure everything is fully incorporated.
  • Scoop the batter into prepared pans, using a standard size ice cream scoop, filling about 3/4 full. 
  • Bake for 20 minutes or until a cake tester inserted into the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack to cool for one minute. Then, immediately remove the baking cups from the baking pan and leave to cool completely on a wire rack.
  • Make on recipe Caramel frosting  get the recipe → her 
  • Place the caramel frosting in a piping bag, fitted with a large round nozzle, it is important you use a large round nozzle as at times it happens there is still some large caramel sugar lumps and you don’t want it to get stuck in your nozzle.
  • Make a few round swirls on top of the completely cooled cupcake.
  • Normally I would not pipe so much frosting on a cupcake, but this frosting is just so heavenly taste just like caramel ice cream.
  • enjoy!

Have a wonderful day you all.

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