Uhmazing Cupcakes
Get ready for a sweet treat sure to please at a birthday party, teacher gifts and just a fun weekend treat.
This super easy recipe is quick and delicious.
Let’s do this…
Makes: 24(ish) cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Impressive Factor: 5 stars
INGREDIENTS
FOR THE CUPCAKES
1 and 1/2 cups (150g) cake flour*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
3/4 cup (150g) caster/granulated sugar
1/2 cup (115g) unsalted butter, melted
2 teaspoons vanilla extract
1/2 cup (120g) Greek-style yogurt
Goat Milk Caramel for the filling
FOR THE FROSTING
3 large egg whites
1 cup (200g) caster/granulated sugar
1 cup (226g) unsalted butter, softened and cubed
1 teaspoon vanilla extract
1/4 cup of Goat Milk Caramel sauce
INSTRUCTIONS
Preheat the oven to 170C/325F/Gas 3. Line a 12-cup muffin tin with muffin cases, and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs. Add the sugar, and whisk until combined. Add the butter, vanilla, and yogurt, and whisk until combined. Fold in the dry ingredients.
Divide the batter evenly between the muffin cases, filling only 2/3 full.
Bake for 14 - 16 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before filling and frosting.
Using a cupcake corer or knife, scoop out the centers of the cooled cupcakes.
FOR THE FROSTING
In the heat-proof bowl of your stand mixer over a pan of simmering water, add the egg whites and sugar. Whisk constantly until the mixture is warm to the touch and all the sugar has dissolved (should not feel gritty between your fingers) - about 5 minutes.
Attach the bowl to the stand mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk for 10 - 15 minutes until the mixture is fluffy and glossy, and completely cool.
With the mixer on medium-low speed, gradually add the butter, piece by piece, mixing well after each addition. Once all the butter has been added, whisk in the vanilla, and salted caramel sauce. Whisk until silky and smooth.
Reserve a 1/4 cup of the frosting to mix with 1/4 Goat Milk Caramel and fill the cupcake center.
Place the remaining frosting to a piping bag, and frost the cooled cupcakes. Drizzle the top with any extra caramel.