This time I used white flour instead of wholemeal for these caramel cupcakes. I served most of them with warm caramel sauce (3/4 cup brown sugar dissolved over low heat in 1 cup cream, simmered 8 minutes) and vanilla ice cream. This cupcake has melted white chocolate on top instead.
Tag Archives: Caramel sauce
These are some of the sweetest treats I’ve made, and possibly ever eaten. The recipe is from Peter Reinhart’s The Bread Baker’s Apprentice and can be found here, among other places. The recipe was last month’s Daring Bakers task. The Daring Bakers are a group of baking bloggers who all take on the same recipe challenge each month, with the results posted when the challenge is complete.
There are two options for your buns – to top them with raisins, pecans and caramel to make sticky buns or to drizzle icing over the buns for cinnamon buns. I made one batch of buns, half sticky and half cinnamon.
I used dried yeast, omitted the lemon and used sultanas (golden raisins) in place of raisins. This recipe is not for the impatient as the buns need to be set aside for hours to rise. But if you have a spare half a day, they are well worth it. The recipe is fairly easy to follow; I had no real troubles. Some of the caramel sauce did escape from the pan while baking and decorated the bottom of my oven, so next time I will make smaller buns in a larger pan. Perhaps next time I will use less caramel sauce as it is VERY sweet.
The dough before putting it aside to rise.
Two hours later, yep that looks about double.
Dough rolled out, sprinkled heavily with cinnamon-sugar mix.
Dough rolled up and ready to cut.
Caramel sauce sprinkled with raisins and pecans.
The cinnamon buns cut and ready to rise.
The buns are ready to cook 90 minutes later.
Bun fresh out of the oven!
Cinnamon buns iced and ready to serve.
Sticky bun all done.
Today I tried a new recipe from The Australian Women’s Weekly Cupcakes & Cookies cookbook. I followed the recipe with one exception: I used wholemeal plain flour instead of the usual white plain flour. The wholemeal flour gave them a grittier texture but the caramel flavour came through. It made it feel like a less “sugary” cake, and overall was quite yum! The recipe suggested dusting the tops with icing sugar, however I made a caramel syrup to go on top – by dissolving 3/4 cup brown sugar in 1 cup cream and then simmering for 8 minutes. The sauce thickens as it cools, so you need to wait a little while before serving.
30 minutes was just right for the medium/standard size cupcake tray, 40 minutes is recommended for Texas size cupcake trays. The silicone trays are great, the cakes pop out easily even without patty cases. I also made mini cupcakes with leftover batter – they cooked in about 10 minutes.
Caramel Mud Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies
125g butter, chopped
100g white eating chocolate, chopped coarsley
2/3 cup firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 self-raising flour
Preheat oven to 160 degrees Celsius (or 140 degrees Celsius fan forced)/320 degrees Fahrenheit.
Combine butter, chocolate, sugar, syrup and milk in a saucepan; stir over low heat until smooth. Transfer mixture to a bowl, cool for 15 minutes.
Whisk sifted flours then egg into mixture.
Divide among cupcake tray and bake for 30 minutes for standard size cupcakes.