John Myers
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Caramel Cupcakes with Caramel Topping and Caramel Crisp
The perfect caramel cupcakes with caramel topping and caramel crisp recipe with a picture and simple step-by-step instructions.
dough
- 250 g Sifted flour
- 0,5 packet Baking powder
- 100 g Butter
- 100 g Sugar
- 2 Eggs
- 180 ml Milk
- 4 tablespoon Caramel syrup
Topping
- 125 g Butter
- 250 g Caramel pudding (ready-made or homemade, recipe below)
caramel pudding
- 250 ml Milk
- 2 Egg yolk
- 15 g Flour
- 50 g Sugar
- 1 pinch Salt
- 4 tablespoon Caramel syrup
Crisp
- 200 g Sugar
dough
- Mix the butter with the sugar until frothy. Add the eggs and stir everything again until frothy. Fold in the flour and baking powder and mix with the milk and syrup to form a smooth dough. Fill into 12 muffin cups and bake for 20-25 minutes at 180 degrees.
Topping
- Beat the butter at room temperature for at least 15 minutes until it has a creamy consistency. Fold in caramel pudding at room temperature (preparation of caramel pudding: bring the milk with syrup to a boil while stirring the egg yolks with flour, sugar and salt in a bowl, stir the egg mixture into the still warm milk and bring to the boil, stirring constantly. Put the cream through a sieve and a layer of cling film Cover to prevent skin formation.) Place in the refrigerator for 10 minutes. Then use a spritz bag, palette or spoon to spread over the muffins that have cooled down in the meantime.
Crisp
- Put the sugar in a pan and carefully let it melt. Spread the liquid caramel on a baking sheet lined with baking paper and let it cool. Break the hard caramel into pieces and spread over the cupcakes.
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