Say Hello to Divine Salted Caramel Frosting

– In the search for the perfect cupcake for Silje’s christening I had already found the most lovely rich chocolate cupcake with white chocolate frosting so delicious that even my frosting-sceptical husband had to yield and admit that it was pretty darn amazing. However, in life one should never just go for the first, the best option; and since I’d already decided to try out different combinations before choosing my finalists, what better option to try next than chocolate cupcakes with salted caramel frosting?

I chose the recipe for the chocolate cupcake from Browneyed Baker because the method of melting the butter and the sugar in the saucepan supposedly gives the cupcake itself a caramelly flavour. I wasn’t able to detect it – perhaps I didn’t leave it in the saucepan long enough, I’ll have to experiment some more with that – and since there’s only cocoa and no chocolate in the recipe, the flavour of the cake alone may not be particularly memorable. However, together with the salted caramel frosting by Sally’s Baking Addiction the cupcake is simply irresistible! This frosting is so intense that it might actually be too much with a “real” chocolate cupcake.

I chose Sally’s salted caramel frosting for two reasons. First of all, I might as well admit that I didn’t have the energy or the guts to do the homemade caramel that is part of Browneyed Baker’s frosting  Caramel can be really tricky until you get the hang of it, and I needed something simple that I felt sure would work.

Then I came across Sally’s recipe, and I immediately jumped at it because of the list of ingredients – it looks almost like a rip-off from the Danish classic called “brunsviger” (if you don’t know it, try it! Mostly Cakes has my favourite recipe here). And true enough – it tastes exactly as if you scraped all the good stuff off the top of a brunsviger and whipped it into a thick and creamy salted caramel frosting. Gotta love it!

In the end, this cupcake did not make it through the finals. However, it is still among our favourites in this house – so do try it!

Recipe (ab. 12 pc.)

Chocolate cupcakes

Recipe by Browneyed Baker:

  • 1/4 cup + 1,5 tsp (34 g) cocoa powder
  • 1/4 cup + 1,5 tsp hot water
  • 1 1/8 cup (144 g) plain / all purpose flour
  • 3/8 tsp baking soda
  • 3/8 tsp baking powder
  • ½ cup + 1,5 tsp (122 g) butter, room temperature (if you use unsalted, add 1/4 tsp salt to the batter)
  • 1/2 + 1/3 cup (190 g) granulated sugar
  • 1 ½ (or 2) eggs
  • ½ tsp vanilla extract
  • 3/8 cup (90 ml) sour cream
  1. Preheat the oven to 350 degrees F / 180 degrees C and line standard-size muffin pans with paper liners.
  2. Beat cocoa and hot water in a small bowl until the cocoa has been dissolved completely. Set aside.
  3. Sift flour, baking powder and baking soda in a separate bowl and mix it together using a large spoon. Set aside.
  4. Combine butter and sugar in a small saucepan and set it over medium heat. Stir frequently until the mixture is smooth and the butter entirely melted. Transfer the butter and sugar mixture to a bowl for an electric mixer and leave it to beat on medium-low speed until the mass has cooled – about 4-5 minutes.
  5. Reduce the speed to low and add the flour mixture in 3 additions, adding the sour cream in two additions in between. Mix only just so that each addition is incorporated into the batter – be careful not to over-mix at any time.
  6. Divide the batter evenly between the paper liners – fill each about two-thirds. Bake for 18-20 minutes until a toothpick comes out clean when inserted in the middle (test a couple of cupcakes from different positions in the oven).
  7. Let the cupcakes cool and set in the muffin pans for a few minutes before transfering them to a cooling rack. Cool completely before frosting.

Salted Caramel frosting

Recipe by Sally’s Baking Addiction:

  • ½ cup (115 g) salted butter
  • 1 cup (200 g) packed dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/2 tsp salt
  • 2-3 cups (240-360 g) powdered sugar, sifted
  1. Melt the butter in a saucepan set over low heat.
  2. Add brown sugar and cream. Increase the temperature to medium and stir constantly until the sugar is dissolved. Add salt.
  3. Bring the butter and sugar mixture to a boil and let it bubble for exactly 3 minuyers. Remove the casserole from the stove and allow mixture to cool a little – about 15 minutes (do not put it in the refrigerator to speed it up, we don’t want the butter to set).
  4. Using a kitchen machine or a hand mixer, add the powdered sugar little by little until you have the desired consistency. Add a little extra heavy cream if you want a thinner or creamier frosting; add an extra pinch of salt if the frosting is too sweet for your taste.
  5. Frost the completely cooled cupcakes and decorate however you like! I used chocolate shavings, Sally suggests toffees cut in half – your imagination is the limit. Should you have frosting to spare, it can easily keep for up to 5 days in the refrigerator if you used fresh ingredients – just remember to take it out in good time before frosting.

 

Chocolate Cupcakes with Salted Caramel Frosting

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