Sunday, November 30, 2008

[Daring Bakers] Caramel cupcakes

Note: You prefer Oulala? Read this post on my French blog: La cuisine de Babeth
Rare cancer awareness: don't forget to check: Help beat sarcoma

cupcake_caramel

It's time to reveal November Daring Bakers challenge. This month challenge was: caramel cake, that became cupcakes with me :-)
This month was hosted by: Shuna Fish Lydon of Eggbeater (http://eggbeater.typepad.com/).
It was the first time I made cupcakes, and not the first time I indulged them of course.
The only variation added to DB challenge: physalis fruit on top.
The recipe is well explain and really easy.



CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:

So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)

I'll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.


Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

12 comments:

Rosa's Yummy Yums said...

Very pretty! I love the decoration... Great job!

Cheers,

Rosa

Dana said...

nice- love the gooseberry!

Nawal said...

Miam Miam !
Vraiment très mimi tes Cupcakes :-)

Elra said...

Beautifully done, Babeth!
What type of fruit is that on top of the cupcakes?
Xoxo,
Elra

Susan/Wild Yeast said...

I am not familiar with physalis and I though it was a little tomato on there. (Bu then Wikipedia explained all.) Lovely cupcakes!

Jen said...

Great photo-- I have never heard of that fruit before but it looks so pretty.

Susan said...

Looks almost too pretty to eat!

Gretchen Noelle said...

Great looking cupcake! We have those fruits in abundance here in Peru, what fun to see on top of your cupcake!!

Dolores said...

Your cupcakes look great. Thanks for baking with us!

Celeste said...

Babeth, your cupcakes look adorable!!! Great job!

Moni said...

Per favore ,metti sul tuo blog anche il Traduttore Google , per chi non parla l'inglese.
I love your blog...but I don't speak english very good.

Babeth said...

Thanks a lot everybody!
@Moni: I will translate the recipe in French this week on http://lacuisinedebabeth.blogspot.com
Stay tune :-)

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