Cinnamon Cupcakes with Salted Caramel Frosting

Ingredients

FOR THE CINNAMON CUPCAKES

  • 165 g (1 1⁄4 cups / 5.8oz) plain (all-purp) flour
  • 25 g (0.9oz) corn flour (cornstarch)
  • 1 1/2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (150g / 5.3oz) light brown sugar, packed
  • 115 g (1/2 cup / 1 stick) unsalted butter, softened
  • 2 large eggs, room temp
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk, room temp

FOR THE SALTED CARAMEL SAUCE

  • 125 g (4.4oz) chewy caramels - (notes)
  • 1/4 cup cream
  • ½ teaspoon salt

FOR THE SALTED CARAMEL FROSTING

  • 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, softened
  • 2 tablespoons brown sugar - (notes)
  • 3/4 teaspoon pure vanilla extract
  • 1 3/4 cups icing (powdered / confectioners) sugar, sifted
  • 1/2 teaspoon salt
Cinnamon Cupcakes with Salted Caramel Frosting #Cupcakesrecipes


Instructions

FOR THE CINNAMON CUPCAKES

  1. Preheat the oven to 180C / 350F / 160C fan forced. Line 10 holes of a muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
  3. In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.
  4. Full instructions visit @sugarsaltmagic

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel