Salted Caramel Cupcakes/Cupcakes au caramel au beurre salé

Recently a colleague (Ana) and I had a,…..shall we say ‘animated’ conversation about the unimportance of salt in baking.

It all started when she asked me to pick up some butter for a cake she wanted to bake with the kids and I asked her if she wanted salted or unsalted.

At this point she looked at me with a mixture of astonishment and disgust, as if I’d suggested we add a dead rat to the mixture.

Ana: “Salted Butter?” She exclaimed “What on earth would I need salt for?” She then threw her head back and gave a lovely impression of a Disney witch’s cackle

Me: “er, I dunno for it to like rise or something?” (I know! The type of answer you look back on and slap your palm to your forehead thinking did I really say that)

Ana: “That’s what the baking powder is for Curi, you don’t need salt!”

Me: “No, you do”, I said, “for the taste, it’s very important in baking”.

Ana: “Trust me Curi, I’ve been baking for a very long time and you don’t need salt in any baked recipe”.

This is where I ripped off my uniform to show the words CB emblazoned on my chest.

“DO YOU KNOW WHO I AM?” I screamed

She circled the letters CB in mid air with her finger and a worried look replaced the self assured cackle of a few moments ago

“Yes I am non other than The Curious Baker, the writer/baker extraordinaire of the blog of the same name, with two hundred and forty nine, no two hundred and FIFTY Facebook fans” (thanks extra fan, your ‘Like’ gave me some clout, plus 250 looks so much nicer than 249, anyway I digress)…

She then whimpered “Oh! I’m so sorry  had no idea”.

O.K.. so this is what really happened…

Ana: “Trust me Curi, I’ve been baking for a very long time and you don’t need salt in any baked recipe”.

Me: “Hmm..I might put your theory to the test”. I said, shuffling out of the room, secretly wishing I wasn’t the only person left in the whole of London that didn’t have a smart phone.  At least with my Samsung Galaxy S2 (yep big Christmas present hint) I could have excused myself ‘to check the contents of the fridge’ only to come back with some dazzling statistics fresh off my Wi-fi connection to blow her mind.

A few hours later…

Me and Ana actually get on really well, she just bruised my baking ego a bit, but I managed to control myself ,or let it all out on my blog and this recipe and Ana and the kids made a delicious salt-free fruit cake for tea.

but it did get me thinking, what HAS salt got to do with it? A lot!  if you ask Joy The Baker and well if Joy says it then it must be true. I think in this Google era I’ve become far too wikipedastic and need to delve a bit deeper than Google to solve this problem. I’ll put it to the test, but until then I’ve made for your delight a salty caramel cupcake 😀

As it happens I’m not a huge fan of salt, and never add it to my savoury meals and try to avoid it unless it’s necessary but for this recipe, I don’t really think you coulda gone salt free. It took me a while to get used to the taste, as I’ve never really understood the concept of sweet and sour. It’s either or if you ask me…O.K. Not doing such a great job of selling this recipe….

If you like salted caramel you’ll love it and even if you don’t, it makes for an interesting surprise. I mean I ate the whole lot. So try if you dare

Salted Caramel Cupcakes

Makes six cupcakes (I think I squeezed in 7 1/2 😉

  • 1/4 cup/37g cornflour
  • 1/2 cup/100g superfine brown rice flour
  • 1/4 cup/33g ground almonds
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 4 tbsps butter
  • 1/2 cup + 1tbsp/100g light brown sugar
  • 1 large egg at room temperature
  • 1/2 tsp vanilla
  • 1/4 cup + 1 tbsp/80ml buttermilk

Preheat the oven to 160°C/325°F

Get the cupcake cases ready.

Lightly whisk the dry ingredients in a bowl, then put aside.

Cream the butter and brown sugar until pale and fluffy, add the egg, beat again, then add the vanilla.

Finally add the flour in three batches, alternating between, the flour and the buttermilk, beating after each addition.

Divide the batter into the cupcakes cases,about halfway bake for 25 minutes or until a knife inserted comes out clean.

Leave to cool.

Salted Caramel Filling

If you’re anything like me, this message applies to you: For once in your life, read through the recipe before you start baking, have everything ready in advance and follow it to the letter, cos burnt caramel aint no joke!
  • 1/4 cup/65g golden granulated sugar
  • 1 1/2 tbsps cubed salted butter
  • 1/8 cup/22ml double cream

In a large pot, melt the sugar over medium high heat

Gently stir the sugar until it melts, cooks and becomes a deep amber colour.

Pour in the double cream and whisk until it looks like a smooth sauce.

Keep stirring until the lumps melt, then remove from heat and let cool slightly.

Cut out a small circle in the middle of your cooled cupcakes (I used a teaspoon but if you have an apple corer that’ll work well) and drop on teaspoon (no more) into the small circle, then cover the circle with the cut out top.

Salted Caramel Buttercream Frosting

  •  1/8 cup/32g golden granulated sugar
  • 1 tbsp water
  • 1/8 cup/22ml double cream
  • 1/2 tsp vanilla extract
  • 4 tbsps salted butter
  • 4 tbsps unsalted butter
  • 1/4 tsp sea salt
  • 3/4 cup/105g golden icing sugar

Bring the granulated sugar and water to boil in a small saucepan over  medium heat.

Cook without stirring until you obtain a deep amber colour.

Remove from heat then add cream and vanilla, stirring till smooth.

Let cool for 20 minutes (caramel should be be liquid enough to pour).

In a mixer with a paddle attachment, beat together butter and salt until light and fluffy.

Reduce to low speed and add the icing sugar.

Mix thoroughly, scrape down the sides of the bowl, then add the caramel. Mix again until light and airy.

Then pipe or spread the icing onto your cakes.

Adapted from this recipe at Sprinkle Bakes

Cupcakes au caramel au beurre salé

Pour six cupcakes

  • 37g de farine de Maïzena
  • 100g de farine de riz complète
  • 33g de poudre d’amandes
  • 1/2 c à c de poudre à lever
  • 1/8 c à c de sel marin
  • 4 c à s de beurre
  • 100g de vergeoise blonde
  • 1 gros oeuf  à température ambiante
  • 1/2 c à c de vanille
  • 80ml de lait ribot

Prechauffez le four à 160°C/325°F

Preparez les moules a cupcakes

Fouettez les ingredients secs puis laissez de cote

Fouettez à l’aide d’un batteur jusqu’à ce que le mélange blanchisse et devienne crémeux. Continuez de fouetter tout en ajoutant l’œuf, puis la vanille.

Divisez la farine en trois parties et le lait ribot en deux, puis ajoutez un tiers de farine, la moitié de lait, puis la deuxième tiers de farine jusqu’à ce que l’incorporation de la pâte.

Remplissez au 1/2 les moules à cupcakes de cette pâte.

Enfournez et faites cuire pendant 25 minutes,

Laissez refroidir.

Pour la farce caramel au beurre salé

65g sucre cristallisé

1 1/2 c à s de beurre mou coupé en dés

22ml crème fraîche épaisse

Faites fondre le sucre dans une casserole sur feu moyen.

Lorsque qu’il prend une teinte caramel, ajoutez le beurre, remuez de nouveau, puis ajoutez la crème fraîche épaisse.

Remuez le tout jusqu’à ce l’obtention d’une sauce lisse.

Retirez du feu puis laissez refroidir un peu.

Pour la glaçage au caramel au beurre salé

  • 32g sucre cristallise
  • 1 c à s d’eau
  • 22ml crème fraîche épaisse
  • 1/2 c à c d’extrait de vanille
  • 4 c à s de beurre mou
  • 4 c à s de beurre
  • 1/8 c à c de sel marin
  • 150g sucre glace

Mettez le sucre et l’eau à feu fort. Attendez la caramélisation (blond foncé) et retirez du feu.

Ajoutez la vanille et la crème fraîche épaisse et remuez jusqu’à l’obtention d’une sauce lisse.

Laissez refroidir pendant 20 minutes mais pas plus que ça.

Dans un robot batteur, à l’aide d’un batteur plat pour robot artisan, battez le beurre et le sel ensemble jusqu’à ce le melange soit légère.

Baissez la vitesse du robot et ajoutez la sucre glace.

Raclez les côtés et ajoutez le caramel, battez à nouveau jusqu’à l’obtention d’une glaçage légère.

Décorez les cupcakes avec le glaçage.

Adaptée de cette recette chez sprinkle bakes


3 thoughts on “Salted Caramel Cupcakes/Cupcakes au caramel au beurre salé

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