Spiced Apple Cupcakes with Salted Caramel Italian Meringue Buttercream

Toffee apples are an amazing thing but I find them rather too sweet so I got to thinking that salted caramel apples should totally be a thing (I know, I know, I am obsessed) I made a spiced apple sponge with salted caramel Italian Meringue Buttercream. The sharpness of the apples was a good contrast to the salty/sweet icing.

1377376_10153385872110302_1846094339_n

For the cakes (makes between 12-16):

  • 200g butter, softened
  • 150g caster sugar
  • 225g self-raising flour, sifted
  • 80 ml milk
  • 3 large eggs
  • 1 tsp Cinnamon
  • half tsp mixed spice
  • 5 medium apples (750g) – I used Granny Smiths
  • 100g saltanas soaked in 100ml boiling water and allowed to cool (I did mine in half rum, half boiling water)
  • 25g butter, extra
  • 1/3 cup (75g) soft brown sugar

Method

  1. Preheat oven 180°C and put cases in a 12 hole muffin tin – I usually do a few extra in a second tray just in case
  2. Peel and core apples. Cube into little cubes (no bigger than 0.5cm). Sprinkle cubed apples a bit of lemon juice to avoid browning. Melt the 25g extra butter in a large frying pan; cook apple cubes until browned lightly (about 5 minutes). Add brown sugar and saltanas (including soaking rum if used, if not drain the water off); cook stirring until it goes nice and thick (about 5 more minutes). Allow to cool completely.
  3. Beat together the butter and caster sugar until light & fluffy. Beat in eggs, one at a time, beating well after each one. Add flour and milk in 2 batches folding in gently.
  4. Fold in the apple mixture into the cake mixture until totally combined.Fill cases to about 3/4 full. Bake for 18-20 minutes (till golden brown springy).

 

For the buttercream (this makes enough for about 24 cakes; it is worth making lots and then freezing the rest if you are doing less cakes)

Basic Recipe

  • 375g white caster sugar
  • 1 tbsp golden syrup
  • 100ml water
  • 6 egg whites
  • 600g soften unsalted butter in 2cm-ish chunks
  • 2 quantities of Nigella salted caramel sauce (totally cooled – use it from the fridge ideally)

 

Method

  1. Put sugar, golden syrup and water in a medium heavy bottomed saucepan and stir until totally combined.  Brush the inside of the saucepan with clean water on a damp pastry brush to dislodge any stray grains. Set over high heat and bring to a rapid boil. When the sugar mixture has come to the boil add a sugar thermometer and keep cooking until it reaches will into soft ball stage, 121°C.
  2. Meanwhile put the carefully separated egg whites in the bowl of an electric mixer (with a whisk attachment) and whisk the egg whites to soft peaks – be careful not to over whisk. Then slowly pour a steady stream of sugar syrup into the egg whites, being careful not to hit the whisk while doing so – I find pouring down the side of the bowl is the easiest way of doing this. Continue whisking until sides of the bowl feel cool. Add the softened butter chunk at a time one by one at a time and whip until fully incorporated and smooth
  3. Add in caramel and whisk until fully combined
  4. Pipe on to cakes and drizzle with a bit of caramel

563695_10153385872395302_380121955_n

I used the left over icing a week later on a version of these cupcakes: https://bakeitinstinct.com/2013/07/08/salted-caramel-oh-salted-caramel/ and added sugar glass for some slightly Halloweeny decoration.

893563_10153414411495302_1094598178_o

Advertisements

Salted Caramel Popcorn Cupcakes

I have created a monster. Genuinely, I think there are some things that are probably best left in my imagination for the sake of people’s dental and pancreatic health and this is definitely one of them. I have been thinking about doing a popcorn cupcake for a while and then that morphed into a toffee popcorn cupcake and then finally I thought that actually salted caramel is way nicer than toffee so… yeah.

BPtzoyjCcAA8ohR.jpg-large

It is a vanilla sponge, with a salted caramel core, salted caramel buttercream icing, Butterkist toffee popcorn and salted caramel sauce drizzled on top.

BPt3r3kCIAANuDY.jpg-large

Here, have a recipe:

Sponge:

  • 175g Softened Butter
  • 175g Golden Caster Sugar
  • 1 Vanilla Pod deseeded or scraped or whatever you call it or you can use 2 teaspoons of Vanilla Essence instead
  • 3 Large Eggs
  • 175g Self-raising Flour

Filling:

  • 2 quantities of Nigella’s salted caramel sauce (hold some back for the icing and the drizzle)

Icing:

  • 80g butter, softened
  • 400g icing sugar, sieved
  • 3 tablespoons milk
  • 100g of the salted caramel

Decoration:

  • Butterkist Toffee Popcorn (or similar)
  • Few tbsp of salted caramel

Method:

  1. Preheat the oven to 170 C
  2. Put the butter and sugar into bowl and mix until light and fluffy. You can’t over mix it, so when you think it is done enough, do it a bit more.
  3. Scrape in the vanilla seeds (or put in the essence) and add the eggs whizzing well between each egg and scraping the sides clean
  4. Add the flour and fold into the egg/sugar/butter mixture
  5. Bake for about 18minutes but keep an eye on them from 10 minutes. They are done when they are all springy and your skewer comes out clear
  6. Leave on a cooling rack for 30 minutes or so until they are totally cool
  7. Next, take the corer or use a sharp knife to take out the centres. Push a bit of the caramel sauce into the middle of each one. Make sure you save some caramel left for the icing and for the tops of the cake.
  8. For the icing cream the butter until it is really really soft and add a small amount of the icing sugar. Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to. If the mixture is too hard or looks like it is cracking when you make peaks with it, add a splash more milk. Add more icing sugar if it is too sloppy or buttery. Next add the caramel you will probably need to add bit more icing sugar was needed to stiffen it up again. Beat until fluffy and smooth.
  9. Pipe it on to the cakes starting at the outside and working in and up – you don’t have to be very neat about the icing as the popcorn covers it.
  10. Cover the top with as much popcorn as will fit and then a bit more.
  11. Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes to finish

And there we have it. Sorry, world.

BPt0DzKCUAA1X7W.jpg-large

Salted Caramel… Oh, Salted Caramel

I have a bit of a fetish for sweet/salty combinations. I love chocolate covered Pretzels, I like peanut buttery chocolate things and I practically worship at the altar of salted caramel. Last week, my lovely lovely (paid) intern got taken on a permanent member of staff after 11 months (what an interview) and to celebrate I decided to bake Sticky Salted Caramel Cakes.

The sponge was made with dates so had the consistency and taste of sticky toffee pudding, then I added a salted caramel core and topped them with salted caramel icing and decorated with Dime Bars.

10186_10152968171345302_68128918_n

I used the Nigella Salted Caramel Recipe and doubled it up but cut down the amount of cream a bit to make it a tiny bit thicker – you will need to let it get cold and thicken up before trying to shove it in the cakes.  I actually made a whole jug of it the day before and ate it out of the jug so I had to make it all over again (massive self-control fail)

Anyway, on to the recipe (makes 12 huge ones) – please serve with a health warning and advise recipients to use a fork:

For the sponge:

  • 180g chopped dried dates
  • 180 ml boiling water
  • 80g unsalted butter, softened
  • 150g soft brown sugar
  • 2 large eggs
  • 180g plain flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla essence

For the caramel filling:

For the icing:

  • 80g butter, softened
  • 400g icing sugar, sieved
  • 3 tablespoons milk
  • 100g of the salted caramel
  • 2 Dime Bars

Method

Preheat the oven to 190c

  1. Chop the dates up small and then pour over the boiling water and leave them to soak in
  2. Cream together the butter and sugar until pale brown in colour and fluffy in consistency – remember to do this bit really thoroughly – it makes a big difference to the end result.
  3. Add the eggs, one at a time and beat really well after each one
  4. Sift together the flour, baking powder, baking soda and salt. Add this gradually into the wet mix (about a third at a time and fold in being careful not to over mix)
  5. Add the vanilla and date mix. Pour all of this into the rest of the mixture and gently fold in by hand until the dates and water are totally combined. This is a fairly wet mixture compared to usual so don’t panic too much.
  6. Fill your cases to about two-thirds full
  7. Bake for 18 minutes or until they spring back when touched. Leave to cool slightly before putting on to a cooling rack.
  8. When the cakes are totally cold (trust me, I did this when they were still a bit warm and the caramel sank in. I rescued it with double helpings of caramel – no one complained) core out the middle and fill with the salted caramel.
  9. For the icing cream the butter until it is really really soft and add a small amount of the icing sugar. Keep adding icing sugar slowly, adding milk in between additions to moisten the mixture if you need to. If the mixture is too hard or looks like it is cracking when you make peaks with it, add a splash more milk. Add more icing sugar if it is too sloppy or buttery. Next add the caramel you will probably need to add bit more icing sugar was needed to stiffen it up again. Beat until fluffy and smooth.
  10. Pipe it on to the cakes starting at the outside and working in and up
  11. Get a disposable icing bag and add a few tablespoons of caramel, cut the very tip off and drizzle over the cakes and finish with a shard of Dime Bar.

Drool

Intern (now Former Intern) was very happy (nawwww!) ate two and slumped on his desk making happy noises.

Birdseye View