Cupcakes with espresso cream and caramel
Desserts
45 Minutes
360 Calories
Ingredients:
Cupcakes:
225 g - flour
175 g - sugar
1 tsp - baking powder
125 g butter, melted
125 ml - milk
2 eggs
2 tbsp vanilla extract
Caramel syrup
200 g - sugar
50 g - butter
125 ml of whipped cream
Pecan Praline
350 g - sugar
50 ml - water
120 g of pecans, roughly chopped
Espresso Buttercream
250 g butter at room temperature
400 grams of sugar
80 ml of cold espresso coffee
Preparation
Preheat the oven to 160°C.
Mix flour, sugar and baking powder in a bowl. Add the butter, milk, eggs and vanilla to the dry ingredients and mix until well combined.
Divide the dough into 12 parts in a cupcake form. (in paper form)
Bake the cupcakes for about 25 minutes. Until it becomes golden.
Transfer the cupcakes to a baking rack and cool before decorating with butter.
Caramel syrup
Melt the sugar over medium heat until golden.
Add butter while stirring. Add the cream, bring to a boil and reduce slightly.
Remove from the heat and let cool completely before spreading the butter on top
Pecan Praline
Pour the sugar and water into a pan over high heat and boil for 8-10 minutes until the sugar turns into a golden caramel.
Pour onto a baking tray lined with baking paper and tilt to get a thin and even layer.
Sprinkle with pecans and set aside to harden. Cut the praline roughly.
Espresso Buttercream
Beat the butter until light and creamy. Gradually add powdered sugar and beat to the end. Add the chilled espresso and beat until frothy.
Drizzle with caramel syrup and top with pecan praline.
Tip: Stir 25 ml of dark rum into the syrup
Cupcakes:
225 g - flour
175 g - sugar
1 tsp - baking powder
125 g butter, melted
125 ml - milk
2 eggs
2 tbsp vanilla extract
Caramel syrup
200 g - sugar
50 g - butter
125 ml of whipped cream
Pecan Praline
350 g - sugar
50 ml - water
120 g of pecans, roughly chopped
Espresso Buttercream
250 g butter at room temperature
400 grams of sugar
80 ml of cold espresso coffee
Preparation
Preheat the oven to 160°C.
Mix flour, sugar and baking powder in a bowl. Add the butter, milk, eggs and vanilla to the dry ingredients and mix until well combined.
Divide the dough into 12 parts in a cupcake form. (in paper form)
Bake the cupcakes for about 25 minutes. Until it becomes golden.
Transfer the cupcakes to a baking rack and cool before decorating with butter.
Caramel syrup
Melt the sugar over medium heat until golden.
Add butter while stirring. Add the cream, bring to a boil and reduce slightly.
Remove from the heat and let cool completely before spreading the butter on top
Pecan Praline
Pour the sugar and water into a pan over high heat and boil for 8-10 minutes until the sugar turns into a golden caramel.
Pour onto a baking tray lined with baking paper and tilt to get a thin and even layer.
Sprinkle with pecans and set aside to harden. Cut the praline roughly.
Espresso Buttercream
Beat the butter until light and creamy. Gradually add powdered sugar and beat to the end. Add the chilled espresso and beat until frothy.
Drizzle with caramel syrup and top with pecan praline.
Tip: Stir 25 ml of dark rum into the syrup