Caramel Cappuccino

Caramel Cappuccino


For cupcakes:

190 gr. flour

3/4 teaspoon baking powder

1/4 teaspoon of salt

6 tablespoons butter, room temperature

150 gr. Sahara

2 large eggs

1 tablespoon vanilla extract

150 ml. milk

For caramel sauce:

200 gr. granulated sugar

70 gr. butter, cut into slices

sea ​​salt 1/2 teaspoon

120 ml. cream 33%

For the Swiss glaze:

300 gr. butter

5 large egg whites

250 gr. granulated sugar

2 teaspoons of vanilla extract

a pinch of salt

Prepare a form for 12 cupcakes, insert paper molds. Preheat the oven to 175 degrees.

1. In a medium bowl, combine the flour, baking powder and salt together. To postpone.

2. In the bowl of the mixer, beat together the softened butter and sugar until the air mass. Add eggs, one at a time, whisking after each addition, add vanilla.

3. Add the mixture of flour and milk in turn. Starting and ending with flour. Divide the dough evenly between 12 molds.

Place in the oven and bake for 20-25 minutes, or until the toothpick inserted in the middle comes out clean.

Leave to stand for 5 minutes, then transfer the muffins to the grill to cool completely.

4. While the muffins cool down, cook the caramel sauce.

In a medium saucepan, heat the sugar over medium heat, stirring constantly (using either a whisk or a wooden spoon).

Continuing the movement until the sugar completely dissolves, and no lumps remain. Molten sugar should be golden brown.

Add the oil to the sugar and place the thermometer in the hot mixture. The oil should completely melt and the mixture should reach 175 degrees, then immediately remove from the plate and sprinkle with sea salt.

Start whipping the mixture and pour out gradually thick cream. Continue to stir until smooth and homogeneous.

Allow the sauce to cool. Then fill the caramel with a sturdy bag, equipped with a round tip. Fill the center of each cupcake with caramel.

Cupcakes are filled when you feel pressure. Put the cupcakes aside.

5. Next, prepare the glaze. Take the oil out of the refrigerator, cut into cubes and leave it on the table next to it.

Add egg whites and granulated sugar to your mixer’s bowl, place over a saucepan with boiling water (not boiling water), whisking gently and often until the sugar completely dissolves and the egg whites become hot to the touch.

Then beat egg whites to glossy peaks, and the bottom of the bowl will cool and will not be warm to the touch.

It took me about 14 minutes. Do not add oil until the bowl of proteins is cooled or the oil melts and will not have the desired result.

Switch the paddle attachment on your mixer at a low speed, add the butter in cubes, one at a time, until the mix, and whip until the glaze reaches a uniform texture (if the mixture cools, continue mixing and it will become smooth).

If the mixture appears to be too rare, place in the refrigerator for about 15 minutes and continue to whisk.

Add the vanilla and salt, whilst continuing to whisk at low speed until the combination.

6. Fill a large confectioner’s bag, equipped with a star-shaped tip and decorate each cupcake.

Pour the remaining caramel sauce and decorate with caramel candies, if desired. Keep refrigerated, before serving.

Bon Appetit!

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