Caramel Cupcakes Recipe Mary Berry

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.

Steps:

• Place the butter, chocolate, sugar, syrup, and milk all into a saucepan and let then melt until smooth over a low heat. Leave to cool for a few minutes.
• Add the plain flour and self-raising flour into the saucepan with the caramel mixture and stir well.
• Next stir in the beaten egg into the mixture in the saucepan.
• You may have quite a runny mixture. I transfer the mixture into a jug where i pour the cake mixture into paper cake cases. Or you could alternately use a table spoon and transfer equally into the cake cases. Both are just as effective. Then bake the in the oven for 20 minutes
• After 20 minutes remove from the oven and leave to cool for 5 minutes. While they cool you can make the butter icing by creaming together the butter and icing sugar until it is smooth and combined. Combine coco powder with a 2 tbsp of hot water and add to the mixture or add 3 drops of food colouring into the icing.
• Using a piping bag, swirl the icing over the cooled muffins and decorate using chocolate drops or melted caramel swirled over the top.

Steps:

• Preheat the oven to 350 degrees F (325 degrees F in a convection oven). Line cupcake pans with cupcake liners (24 regular size or 48 mini size).
• Using a standing mixer fitted with a paddle attachment, mix the sour cream, baking soda, salt and eggs until combined. Scrape out the insides of the vanilla bean. Add the vanilla and granulated sugar to the egg mixture. Mix until combined.
• In a small bowl, mix the melted butter with 1 cup water. With mixer set to a low speed, alternate adding the water and butter, with the flour. Scrape down the sides of the bowl and continue mixing until well combined.
• Fill the cupcake liners two-thirds full with the batter. Bake until golden brown and baked through, 22 minutes for regular size and 16 minutes for mini size. Cool the cupcakes completely. Frost with the Caramel Buttercream Frosting. Garnish if desired.
• Using a standing mixer fitted with a paddle attachment, add the butter and beat until smooth, 2 to 3 minutes. Add the cream cheese and beat until fully incorporated and smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until fully incorporated. Add the caramel sauce to the buttercream mixture.

Steps:

• For cupcakes:.
• Preheat oven to 350 degrees F.
• Line about 18-20 muffin/cupcake cups with liners.
• In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.
• In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren't discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.
• Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 20-25 minutes. Let cool in the pans for about 10 minutes, then transfer them to a a wire rack to cool completely.
• For icing:.
• Put the dark brown sugar, butter and salt in a medium saucepan, and melt them together over medium heat, stirring often. Bring the mixture to a boil and add the milk and vanilla. Boil for 3 minutes, stirring occasionally. Dump in the confectioners' sugar all at once and beat with a wooden spoon until the icing is thickened and smooth. Quickly ice the cupcakes by holding each by the base and dipping the tops in the hot icing, rolling them slightly to coat evenly. Turn them quickly upright so the icing will even out while it's still warm and will set smoothly. Store any leftovers in an airtight container for up to 4 days.