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Saturday, September 20, 2014

Sea-salt caramel Vanilla cupcakes

Recipe adapted from cupcake cookbook, Yield 22 cupcakes (BAHASA KLIK SINI)

for the cupcakes:
340 g plain flour
    8 g baking powder
200 g unsalted butter, room temperature, cream at low speed with 1/2 tsp salt about 5 minutes, or till light n fluffy
300 g castor sugar, seperated into 50g and 250 g
    4 egg white
    5 yolks
  20 ml vanilla extract
240 ml fresh milk

For the sea-salt caramel Click HERE

1. Preheat the oven to 200 C
2. sift together 3 times, the flour and baking powder
3. Using an mixer, beat the yolks for one minutes, add in 250 g castor sugar and vanilla extract, continue  with high speed until the mixture is pale yellow, thick and form a ribbon. When the beaters are lifted, a bit of the mixture falls from it and form a ribbon which slowly dissolves on the surface.
4. in another mixer, beat the egg white for 1 minutes, on high speed, add in 50 g sugar, beat until it reach soft peak.
5. Fold the egg white into the yolk, fold a third of the flour mixture until just combine, fold in the second third of the flour , spoon a third of this mixture  and fold into  the prepared butter.
6. Pour the whole mixture to the egg mixture, fold in half portion of milk until combine, continue with the other half portion of milk, fold it, add the remaining third of the flour.
7. Spoon mixture into cupcakes papers, about 3 quarters full. bake for 18 minutes (in my oven) , or by inserting a fine skewer into one of the cupcakes, and it comes out clean, remove the cupcakes n cool on a cooling rack for at least one hour before frosting with sea-salt caramel.

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