Ann Reardon

Caramel Cupcake Recipe

caramel cupcake recipe
 

It was six o’clock in the morning, I just putting the finishing touches on a birthday picnic for my hubby to take to work.  Caramel cupcakes with salted caramel frosting sat at the top of the picnic basket alongside chocolate macarons.The kids crept downstairs and we cooked bacon and eggs.   Breakfast in bed is a birthday tradition in our house.  Even if you wake up first you have to pretend to be asleep and breakfast and presents will be served to you in bed.

These caramel cupcakes make a great treat for any day not just a birthday, but you will need to plan ahead to make and cool the dulce de leche that you need for the frosting.

Caramel cupcakes recipe (makes 19 cupcakes)

300g (10.58 ounces) white chocolate
200g (7.05 ounces) or 3/4 cup butter or margarine
250mL (8.45 fluid ounces) or 1 cup of milk (4% fat)
165g (5.82 ounces) or 2/3 cup brown sugar (firmly packed)
2 tsp vanilla
2 eggs
1 2/3 cup or 270g (9.52 ounces) plain or all-purpose flour
1 tsp baking powder

 
Melt together your white chocolate and butter either in the microwave or using a double boiler on the stovetop. Mix in your brown sugar, followed by the milk and vanilla, then whisk in the eggs and finally the flour and baking powder.
Using a jug pour into cupcake cases and bake in the oven at 160°C (320 degrees Fahrenheit) (or 320°F (160 degrees Celsius)) until springy when touched (you can insert a knife into the middle of one of them, if they are done it will come out clean).

Caramel frosting recipe
2 cups Dulce de leche thick caramel click to go to recipe and double the amounts
1 cup or 220g (7.76 ounces) margarine or butter at room temperature
Whip together the butter and dulce de leche on high speed for 5 minutes, until it looks smooth and fluffy. Pipe onto your cooled cupcakes.  See the video for how to pipe the frosting pictured using just a ziplock bag. Optionally sprinkle with crushed seasalt and drizzle with extra caramel.

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

88 Comments View Comments

  1. Rating: 2.5

    Hi sorry to bother you again Ann, disregard question about flour as I was going ahead with plain + baking powder as figured that’s what you meant when you mentioned plural flour types in the video. But after the white chocolate & butter melted down fine, I added the brown sugar & it all basically seized up & separated so the sugar was its own clump surrounded by oil. Do you have any idea what went wrong? The type of brown sugar or temperature of the chocolate/butter mix maybe? Thanks again.

  2. Rating: 4

    Hi please help, the video mentions adding the plain And self raising flours as if plural but the recipe only refers to plain flour plus baking powder which I guess basically makes it self raising flour anyway? Any clarification really appreciated as I have everything gathered to make it in the morning, thanks a lot.

  3. Rating: 5

    Hi Ann, I recently found your videos a few months back, I love watching you mostly because of your sweet personality and professional and scientifically true material. Ive been asked for the very first time (as an amteur baker who restarted learning to bake only less than 2 years back) to cater a little boys birthday party soon. Instead of a big cake that can be hard to slice to provide for 24 or so people, I thought of assmebling one from individual cupcakes. I have been looking for ideas online, wondered if you might have a few of your own? In the way of designs and shapes that little kids might enjoy? I would appreicate any advice at all, and also if you think baking a traditional cake would be better or not. Thank you 🙂

  4. Rating: 5

    Yummm, these were so good I’m making another batch next week to take to work.

    • Ann

      Great, I’m glad you like them too Todd ?

  5. Hi Ann,
    I’ve got a bakesale in two days and making 3 different batches of cupcakes (Int’l nurses day, whoop whoop!). Would I be able to make this caramel frosting, the chocolate american buttercream (w/ butter) frosting, and the cream cheese frosting in advance and store in the fridge to save time for the day before?
    Love the videos!

    • Admin HowToCookThat

      Hi Nur, Yes you can make the frosting ahead of time and store in the fridge. You may want to let it soften out of the fridge just a little before piping.

  6. Does this recipe work for cakes, and if it does, how long should I cook it?

  7. How much frosting will I need for a 2 layered cake(for filling) ? I mean I am going to put layer/frosting/layer. Thank You 🙂

    • Admin HowToCookThat

      Hi Dimitar, For a generous frosting quanitiy, I would suggest aiming for 1.5 to 2 times the quantity suggested here. It will be very rich though.

  8. Rating: 5

    Hi Ann!! 3 things…

    1. i am a huge fan and i have seen all of your videos.
    2. could you please make an other minecraft cake because me and my friend want to make a minecraft cake.
    3. could you do a video on how to make a vanilla cake please

    also could you cheek out my familis channel

    please do

    from your 1st best fan
    james

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