Coffee cupcakes with salted caramel

Coffee cupcakes with salted caramel

Category: Bakery products

Kitchen: American

Ingredients
Vegetable oil	120 ml
Sugar	200 g
Vanilla Sugar (with Natural Vanilla)	1 pack.
Egg (selected)	2 pcs.
Instant coffee	2 tsp
Water	3 tsp
Sour cream	120 g
Baking powder	1 tsp
Baking soda	1/2 tsp
Salt	1/4 tsp
Wheat flour	180 g
Cocoa	2 tbsp. l.
Sugar	210 g
Butter	85 g
Whipping cream (at least 33% fat)	120 ml
Salt	1 tsp
Egg white (from selected eggs)	4 things. (approx. 120 g)
Sugar	250 g
Butter	360 g (2 packs of 180 g)
Salted caramel	4 tbsp. l.

Cooking method

• The first 12 ingredients are for cupcakes.
• The next 4 are for salted caramel.
• The last 4 are for protein-oil caramel cream.
• Coffee cupcakes:
• Preheat the oven to 175 degrees.
• We put paper capsules for cupcakes in the cells of the molds (you will need 2 molds of 12 pcs.).
• Pour vegetable oil into a large bowl, add sugar and vanilla sugar. Mix with a mixer.
• Add eggs, beat on medium speed until the mass turns noticeably pale (about 2 minutes).
• In a separate cup, mix water and coffee to completely dissolve the granules. Add the resulting liquid to a large bowl of butter, eggs and sugar.
• Add sour cream, beat all liquid together for about 1 minute.
• Sift flour with baking powder, soda, salt and cocoa into a separate bowl.
• Add the flour mixture to a bowl of liquid ingredients, mix with a mixer on medium speed until smooth. We are not zealous - you should only mix until the visible lumps disperse. The dough will be thick as sour cream.
• We pour the dough into tins, filling them no more than halfway - the dough rises very much during baking, and we need cupcakes with neat neat caps, suitable for decorating with cream.
• We bake for 20-22 minutes (depending on the oven), readiness "with a dry toothpick".
• Remove the finished cupcakes from the oven, let them cool slightly in the form (10 minutes), then take them out of the form onto a wire rack or paper towel and cool completely.
• For completely cooled cupcakes, using a special device or just using the tip of a knife + a coffee spoon, remove the middle, keeping the "caps" (they will be needed later).
• 
• Salted caramel:
• We measure and prepare all the ingredients in advance - the process is fast, and there will be no time to get food during the caramel cooking. You should definitely have oven gloves on hand! Boiling caramel has a temperature well above the boiling point of water and can cause serious burns if handled carelessly.
• We prepare the so-called "dry" caramel, for which the sugar is melted without adding water.
• Pour the sugar into a deep ladle or stewpan with a thick bottom. The depth of the pot is really important - when butter and cream are added to the melted sugar, the mixture begins to foam violently and rises very high.
• We heat the cream in the microwave, without bringing it to a boil, set it aside, let it wait.
• Melt the sugar over medium heat, stirring with a whisk or wooden spoon. When heated, sugar passes from a crystalline form to a liquid one and at the same time changes color, gradually darkening from slightly golden to amber. As soon as the partially melted sugar boils, stop stirring! Let it boil for quite a bit, 1-2 minutes, occasionally shaking the ladle so that the contents flow over the bottom. The deep amber color and the absence of undissolved lumps are what we need.Immediately remove the ladle from the heat, count to three and add butter, cut into pieces with large cherries, to the melted sugar. Add oil with one hand, stir quickly with the other with a whisk. The mixture will boil and foam a lot! Watch out, she's very hot!
• Once the butter is completely dissolved in the sugar, pour in the hot cream, stirring vigorously with a whisk. The mixture will bubble and foam again, be careful!
• Add salt - start with 1 teaspoon without a slide, stir thoroughly, taste it, if you want, add more, but it's better not to overdo it - you won't be able to "salt" back
• Stir until completely homogeneous. The hot caramel will look pretty runny and run off the spoon easily.
• 
• Cool the caramel to room temperature. It will thicken noticeably and look more like real caramel.
• 
• Protein butter cream with salted caramel:
• Cook Swiss meringue for 4 squirrels.
• We take out the butter from the refrigerator just before cooking, cut into pieces with large cherries, set aside.
• Pour the proteins (about 120 g) into a heat-resistant bowl (I cook in a glass one), put it on a saucepan of slightly smaller water, the water should not reach the bottom of the bowl. Pour sugar into the proteins, turn on the stove and begin to stir the proteins with sugar with a whisk. The proteins gradually heat up, the sugar dissolves, our stirring and sugar prevent the proteins from boiling. Ideally, use a thermometer - we need to heat the proteins to 75 degrees. Without a thermometer, we determine the temperature with our fingers - hot, but not to blisters, and all the sugar is completely dissolved, if you rub the mixture between your fingertips - there are no signs of grains. Remove the bowl from the bath and begin to beat with a mixer, about 2 minutes at low speed, then at high speed for about 8-10 minutes. The protein mass will increase in volume by 5-6 times, become snow-white, thick, shiny. Beat until the "beak" - the protein mass on the mixer rims raised from the bowl is pulled out with a long soft beak, which falls under its own weight.
• Reduce the speed again to low speed and slowly and sadly continue stirring the meringue while it cools.
• Finally, the meringue cooled completely. Add speed and toss the pieces of butter one by one into the bowl, whisking after each piece at high speed. It can take from 3 to 8 minutes (it can be different, it even depends on the weather). If at some stage the cream seems to be "grainy", heterogeneous - just continue to beat. In hot weather, the cream can be too soft, almost liquid at this stage of preparation - it will be enough to put it in the refrigerator for half an hour, and then slightly beat it, and everything will turn out fine. Add 4 tablespoons of salted caramel to the finished cream (it should be at room temperature) and beat for 30 seconds until fully combined. At the end, we have a smooth silky homogeneous cream of a warm creamy caramel shade with a crazy caramel taste and aroma.
• Assembly:
• Fill the cupcakes prepared earlier and removed from the middle with a spoonful of thick salted caramel almost to the top and cover with the saved "caps".
• 
• Put the caramel cream in a bag with the chosen nozzle and make any shape of the cream on each cupcake to your taste.Cool the cupcakes (best in the freezer so that the cream quickly grabs) and pour the remaining salted caramel from a spoon on top.
• 

The dish is designed for

24 cupcakes

[mvala]

mvala, Maria, what a yummy! Thanks for the detailed recipe!

[Maria mvala]

Gorgeous, everything is described in detail! Maria mvala, thank you very much, I will definitely try, especially since I have been looking at such a cream for a long time.

[Reset]

Reset, Hope, win-tat, Tatyana,
Recipe for fans of salted caramel ... well, very caramel muffins
There is something in it that if you start trying it is impossible to stop. A terrible thing!

There is something in it that if you start trying it is impossible to stop. A terrible thing!

And we are not afraid, you will not intimidate us!
I wanted to try even more

[Maria]

Maria, mvalawhat great cupcakes!
I have never made salted caramel. Thanks for the detailed recipe!

[yudinel]

yudinel, Elena, salted caramel is such an addictive thing, once you try and that's it, then you want to do it again and again
In fact, the inhabitants of American latitudes consider salted caramel to be almost the main "topping" in their kitchen, along with maple syrup. She is poured over pies and buns, thick waffles for breakfast, pancakes, etc., and of course, glutton number one - ice cream is poured with salted caramel, ice cream sundae, soft ice cream with additives and layers, nuts, chocolate, whipped cream and other debauchery Eh ... Why is everything tasty so harmful?

Added on Monday 20 Jun 2016 10:11 PM

win-tat, Tatyana, you should definitely try it - it is done easily and quickly, and then you can't drag it by the ears! Last night, after another batch of these cupcakes, hiding in the twilight of her own kitchen, she hastily licked a bowl of caramel, as if someone would take away

Added on Tuesday 21 Jun 2016 10:20 am

By the way, for fans of salted caramel, this same caramel cream is very good in cakes!
Here's one of the more recent ones for homemade tea:



Chocolate biscuit, coffee impregnation with Baileys, caramel cream sprinkled with crushed hazelnuts, finishing with white and dark chocolate, caramel crumbs and crushed hazelnuts.

Thanks for the delicious recipe!



I made half - 12 pieces. On my "tablet" the test was not enough (or did not rise very much). But I really liked the result!

[Angora]

Angorahow great it turned out! Thank you for the delicious photo report!

[mvala]

mvalaMaria, you have a great yummy! dragged away to bookmarks)

[Maria]

Maria, I am very grateful - I thought your explanation of the preparation of caramel was perfect - in any case, I got the best caramel that I have done before.

The cream is fabulous.





The only thing, I really hope that it will not sail on the second day. The first time I made such a cream, so I don't know how it will behave.