Salted Caramel Filled Cupcakes with Mascarpone Cream Caramel Frosting - by Munira Bamadhaj

Salted Caramel Filled Cupcakes with Mascarpone Cream Caramel Frosting

Recipe time!!!

Salted Caramel Cupcakes

Cupcakes:
1-1/2 cup All purpose flour
1 tsp Baking powder
1/4 tsp Salt
1/2 cup Unsalted butter
1 cup Fine sugar
2 Large eggs
1 tsp Vanilla extract
1/2 cup + 2 tbsp Buttermilk

Preheat oven to 175°C. Mix flour, baking powder and salt, then set aside. Cream butter and sugar until fluffy. Add eggs one at a time. Add vanilla. Alternate flour mixture and buttermilk (dry, wet, dry, wet, dry). Don't over mix. Scoop batter into paper liner and bake for 20-25 mins.

Salted Caramel Sauce:
200g Fine Sugar
85g Butter
125ml Thickened Cream
1 tsp Sea Salt

Melt sugar in a heavy bottom saucepan on medium high heat until reach a light amber colour. Reduce heat. Place the butter in, whisking to combine. Turn off the flame and add the cream and salt. Stir to combine and leave to cool.
Refridgerate to use as filling. Or microwave for 10 seconds to drizzle over cupcakes.

Mascarpone Whipped Cream Frosting:
(Adapted from Mra Madi Kyaw)
113g Mascarpone cheese
1/8 cup Fine sugar
1/4 teaspoon Vanilla extract
1 cup Heavy Whipping Cream
1 tbsp Salted Caramel Sauce (optional)

In the bowl of a standing mixer fitted with a whisk attachment, mix the mascarpone, sugar, and vanilla on high until completely blended. Add whipping cream and mix on low until cream is mostly incorporated into the cheese/sugar mixture. Scrape bowl. Then whip on high until stiff peaks form. Fold in salted caramel sauce. Pipe immediately over cooled cupcakes or refridgerate until ready to use.

PS
1. Plain and all purpose is the same. Self raising is essentially plain flour with baking powder and salt. So its a totally different ingredient. Shd not be use to substitute.
2. Buttermilk can be found in the dairy section at the supermarket. I make my own by putting 1 tbsp white vinegar in a measuring cup and topping up with milk to make 1 cup. Then let it stand for 10 mins and your milk will curd, giving you a buttermilk substitute.
3. I add salt even with salted butter. No big deal.
4. Rock salt is too coarse. As long it can dissolve, I think it's fine. As for other types... saltiness will vary... so I suggest a little at a time, until you get the taste you want. 1 tsp iodized salt and 1 tsp Sea Salt has a very different level of saltiness. So start with a small amount.
Ok done! Happy baking! 1 tbsp vinegar + 1 cup milk