Remember my resolution (do refer to my previous post) to post once a month starting from February? I think I may be too eager to fulfill this resolution because lo and behold, double entries in a month! I must be on a roll.
Salted caramel, oh how I love thee. I tried making my own salted caramel last year but it was so-so and forgettable. I just wasn’t wowed by it. So I decided to give it another try after seeing pictures of salted caramel cupcakes on my Instagram feed. I finally forced myself to buy a box of sea salt – it costs almost $9, the horror! – and a candy thermometer, just in case.
It must have been my lucky day as my caramel was, dare I say it, purr-fect. I think it’s the (pricey) sea salt that did it. The first time I tried making salted caramel, I “cheated” and used normal table salt in place of sea salt. I tasted a tinge of sea salt and it was more flavoursome as opposed to table salt. That’s the trick, I suppose? I am not a cooking or a baking maestro, but point is, it was worth spending 9 bucks on… salt.
What’s next, vanilla pods? Perhaps, perhaps… Perhaps.
Salted Caramel Cupcakes
makes 12 cupcakes
Vanilla cupcakes (from Hummingbird Bakery)
- 120g all-purpose flour
- 140g caster sugar
- 1 1/2 tsp baking powder
- a pinch of salt
- 40g unsalted butter, room temperature
- 120ml milk
- 1 egg
- 1 tsp vanilla essence
- Preheat oven to 170 C.
- Put flour, sugar, baking powder, salt and butter in a mixer with the paddle attachment. Beat on slow speed until you get a sandy consistency and everything is combined.
- Gradually pour in half the milk and beat until the milk is just combined.
- Whisk the egg, vanilla essence and remaining milk in a separate bowl, then pour it into the flour mixture and continue beating until just incorporated. Scrape down the bowl, and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
- Spoon into prepared cupcake pans (about two-thirds) and bake for about 15 to 20 minutes, or until light golden brown and the cake bounces back when touched.
- Leave the cakes to cool slightly in the pan before turning them out on a wire rack to cool completely.
- When the cupcakes are completely cool, core them (I used an apple corer) and pour about a teaspoon of salted caramel sauce.
- Frost the cupcakes with cream cheese frosting, and drizzle more salted caramel sauce over it.
Salted caramel sauce (from browneyedbaker)
PS: Check the browneyedbaker’s link for more pictures. It’s pretty handy!
- 2 cups sugar
- 200g unsalted butter, room temperature
- 1 cup heavy cream
- 1 tbsp flaky sea salt
- A medium pot
- Place sugar into a medium-sized pot. Heat the sugar in medium high, and stir constantly with a whisk.
- The sugar will form clumps – it’s normal! Just keep stirring.
- Once all the sugar has melted (this will take a few minutes), stop stirring. Swirl the pan occasionally instead.
- Continue cooking until the sugar has reached a deep amber colour. It should smell slightly smoky, but not too much. I ended up not using my candy thermometer because the colour changed pretty quickly! Be careful not to burn it.
- Add the butter and stir. The mixture may bubble at this point so be careful.
- Remove the pot from the heat and stir in the heavy cream. The mixture will bubble again at this point, so stir carefully.
- Add the sea salt and whisk. And the salted caramel is ready! Just let it cool first before using.
- I got about a jar full of salted caramel from this recipe, which is more than enough to satisfy my random cravings.