Salted Caramel Cupcakes

Name: Salted Caramel Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 1 egg; 80ml milk; 55ml sunflower oil; 125g sugar; 130g self-raising flour; 1tsp baking powder; 1 orange (zest only); 100g glucose syrup; 100g sugar; 50ml water; 50ml double cream(aka heavy cream); 50g unsalted butter; 1/3tsp sea salt; 200 cream cheese; 40g icing sugar; 40g double cream; Food colour paste (green); coconut flakes

11 steps

Prep:25minCook:25min

Let's make Salted Caramel Christmas cupcakes with my favourite Cusimax products. You can check them here: http://www.cusimax.com/ The recipe is so easy and delicious 😋Let me know in the comments if you made it✨

Updated at: Thu, 17 Aug 2023 11:36:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories448.5 kcal (22%)

Total Fat23.8 g (34%)

Carbs55.3 g (21%)

Sugars36.4 g (40%)

Protein3.8 g (8%)

Sodium384.9 mg (19%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

Instructions

Step 1

In a large bowl whisk together egg, milk, sunflower oil, sugar and orange zest. Sift in flour and baking powder and mix well until combined.

Step 2

Fill prepared heavy-duty cupcake cases about 2/3 full with mixture and bake in a Cusimax Air Fryer oven at 130C for 25 minutes. Use the toothpick to check if they are ready. If they’re not brown enough to your liking, return to the oven for additional 2-3 minutes at 160C. Let them cool completely. (please note, this temperature and time are only suitable for Cusimax Air Fryer)

Step 3

Meanwhile, prepare the salted caramel. In a saucepan combine water, sugar and glucose syrup. Set up the temperature knob to 5 On the Cusimax burner and bring it to a boil.

Step 4

Once boiling, reduce the heat to 1 and cook until the mass gets nice amber colour(about 15-20 minutes) Don't stir the mixture when cooking. Then, constantly stirring, pour in the heavy cream in a thin jet. Cook for another 1 minute and remove from the heat.

Step 5

Add butter and blend using an emulsion blender.

Step 6

Add salt to caramel. When caramel cools it will thicken.

Step 7

Use a paring knife, spoon or piping bag nozzle to cut out a circle on top of each cupcake.

Step 8

Fill the hole with salted caramel and close it with the top of the circle you removed.

Step 9

For the cream, in a bowl using a hand mixer, whisk together cream cheese, icing sugar and heavy cream until firm about 2-3 minutes) Cover the top of the cupcakes with a thin layer of white cream and dip in coconut sugar. (this is our snow base)

Step 10

For the rest of the cream add green food colour paste and whisk until combined and the colour is even(Don't whisk too long, you can use a spatula as well) Transfer to the piping bag with the “open star” nozzle and decorate the cupcake creating a Christmas tree.

Step 11