John Myers
Ingredients for 12 servings:
- 2 eggs
- 75 ml oil
- 75 ml carbonated mineral water
- 45 g sugar
- 45 g brown sugar
- 1 packet of vanilla sugar
- 200 g flour
- ½ pack of baking powder
- 1 pinch of salt
- 250 g butter
- 150 g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp salted caramel
- 1 pinch of salt
- 15 caramel candies, soft, e.g., bite-through candy or cream toffees
- 150 ml cream
- some coarse salt for garnishing
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
For the caramel, place the candies in a saucepan and pour the cream over them, then melt patiently over medium heat while stirring. Once no lumps of candy are visible, pour the sauce through a sieve into a measuring bottle and let it cool. If necessary, warm it in the microwave for 30 seconds before use. For the batter, beat the oil, sparkling water, vanilla extract, eggs, and both types of sugar until fluffy. Then add the dry ingredients and mix until no lumps remain. Then fill 12 muffin cups. Bake at 170 degrees Celsius (350 degrees Fahrenheit) top/bottom heat for about 25-30 minutes. For the frosting, beat the butter on high for 5 minutes until white and fluffy, then sift in the powdered sugar. Add the vanilla extract, salt, and 1 tablespoon of salted caramel sauce, decorate the cupcakes with frosting, and chill. Then pipe the remaining salted caramel sauce onto the cold (!) cupcakes and garnish with coarse salt. Remove the cupcakes from the refrigerator 45 minutes before serving to ensure the frosting is nice and creamy. You can also find the recipe here: https://www.lillyscupcakery.de/salted-caramel
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