Salted Caramel Pecan Cupcakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¾ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ cup light brown sugar
- ½ tsp salt
- 1 cup chopped Pecan
- ¾ cup milk
- ⅜ cup sunflower oil
- 1 egg
- For the salted caramel buttercream
- ½ cup caster sugar
- 4 Tbsps water
- ⅜ cup cream (48% fat)
- ½ tsp Sea salt
- 1 tsp vanilla extract
- ¾ cup salted butter
- 2 cups powdered sugar
- To decorate
- Chocolate bean
- chopped Pecan
- chopped Chocolate (70% cocoa solids)
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole deep bun tin.
2.
Mix the flour, baking powder and sugar in a mixing bowl.
3.
In a small bowl mix the milk, oil and egg. Stir into the dry ingredients with the pecans. Stir until just combined. The mixture will be lumpy.
4.
Spoon into the paper cases and bake for about 20 minutes until golden brown and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the salted caramel buttercream: heat the sugar and water in a pan over a low heat until the sugar has dissolved, then increase the heat and cook the caramel for 2-3 minutes, without stirring, until golden and slightly thickened. Remove the pan from the heat immediately and stir in the cream. (the caramel will splutter) Stir in the salt and vanilla and set aside to cool completely.
6.
Beat the butter until soft, then gradually beat in the icing sugar until soft and smooth. Beat in the caramel until blended.
7.
Spoon into a piping bag and pipe on top of the cakes. Decorate with chocolate buttons and sprinkle with the chopped pecans and chocolate
