Sometimes you need to treat yourself and to indulge in something special. And this recipe for chocolate cupcakes with salted caramel swiss meringue buttercream is just perfect for those days.
I usually prefer a lighter frosting such as whipped cream and mascarpone, but I have to admit that piping this buttercream is extremely satisfying. Let’s forget the diet for one day and let’s enjoy these super decadent and delicious cupcakes!
-ITALIAN VERSION-
CUPCAKES AL CIOCCOLATO CON CREMA AL BURRO AL CARAMELLO SALATO
Ci sono delle volte in cui bisogna esagerare e concedersi qualcosa di veramente speciale, e quando volte osare vi consiglio i miei cupcake al cioccolato con crema al burro al caramello salato. E badate bene, non è la solita crema al burro ma una “swiss meringue” ed è incredibilmente vellutata e perfetta per decorare. Perche se proprio dobbiamo peccare allora tanto vale farlo bene, no?
Ingredienti
Per i 12 cupcakes
125 g farina autolievitante
80 ml olio di cocco (o 120 g burro)
125 g zucchero semolato (o di canna)
8 g cacao in polvere
1/4 cucchiaino bicarbonato
1 uovo grande
100 ml latte di kefir
estratto di vaniglia
pizzico di sale
Caramello salato
120 ml panna fresca
110 g zucchero semolato
60 ml acqua
estratto di vaniglia
Crema al burro
2-3 cucchiai di caramello salato
150 g zucchero semolato
2 chiare d’uovo
170-200 g burro morbido
Procedimento
-
In una ciotola mescolare il latte fermentato (kefir) con l’estratto di vaniglia e le uova, mettere da parte.
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In un’altra terrina setacciare la farina con il cacao.
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In una planetaria porre lo zucchero e le farine con il lievito e il bicarbonato.
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Aggiungere gli ingredienti liquidi e l’olio di cocco.
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Lavorare l’impasto per 1-2 minuti.
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Riempire 12 pirottini di carta disposti in una leccarda da muffin/cupcakes.
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Cuocere in forno statico preriscaldato a 175° per circa 20-22 minuti. Lasciar raffreddare.
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Per preparare il caramello, porre in un pentolino lo zucchero con l’acqua.
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Far cuocere a fuoco medio lasciandolo sobbollire finchè non raggiunge un colore ambrato. Durante questa fase è molto importante non mescolare mai. Un trucco per evitare la cristallizzazione dello zucchero è mettere qualche goccia di succo di limone.
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Togliere il pentolino dal fuoco e, facendo molta attenzione, aggiungere la panna e mescolare velocemente. Infine aggiungere un pizzico di sale.
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Per la crema al burro cominciamo preparando una meringa svizzera.
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Mescolare gli albumi con lo zuccherro in una ciotola di alluminio e porla a bagno maria sopra una casseruola con acqua bollente. Continuare a mescolare finchè tutto lo zucchero non si è disciolto (controllando con le dita non dovrete più percepire granelli di zucchero)
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Trasferire gli albumi con lo zucchero in una planetaria e montare per circa 5-10 minuti. Finchè la ciotola non risulterà fredda al tatto.
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A questo punto possiamo cominciare ad aggiungere un pezzettino alla volta il burro morbido. E’ importante avere pazienza in questa fase e non aggiungere il burro tutto insieme.
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Infine aggiungere circa due cucchiai di caramello e continuare a montare fino al raggiungimento della giusta consistenza. Se a un certo punto la consistenza dovesse sembrare granulosa o comunque sbagliata, non temete e continuate a montare.
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Trasferite la crema al burro in una sac a poche e decorate a piacere i vostri cupcakes.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL SWISS MERINGUE BUTTERCREAM
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Ingredients
- FOR THE 12 CUPCAKES
- 125 g self-rising flour
- 80 ml coconut oil (or 120 g butter)
- 125 g caster sugar (or brown)
- 8 g cocoa powder
- 1/4 tsp baking soda
- 1 large egg
- 100 ml kefir milk
- vanilla extract
- pinch of salt
- FOR THE SALTED CARAMEL
- 120 ml double cream
- 110 g caster sugar
- 60 ml water
- vanilla extract
- SWISS MERINGUE BUTTER CREAM
- 2-3 tbsp salted caramel
- 150 g caster sugar
- 2 egg whites
- 170-200 g soft butter
Instructions
1
In a bowl mix the kefir milk with the eggs and the vanilla extract, then set aside.
2
In another bowl sift the rice flour with the cocoa powder, salt, and baking soda.
3
Place the sifted dry ingredients with the sugar in a stand mixer, then add the wet ingredients and the coconut oil.
4
Beat the batter for about 1-2 minutes.
5
Divide the batter into a 12-cups muffin tin lined with paper cases (¾ full).
6
Bake in a preheated oven at 175° for about 20 minutes. Let them cool completely.
7
Now let's make the salted caramel: place the sugar and water into a pan, and bring it to a boil.
8
To prevent sugar from crystallizing add a few drops of lemon juice.
9
Then simmer without stirring until syrup is honey-colored.
10
Take off the heat, then carefully stir in the double cream. Be very careful while doing this operation because the caramel is very hot. Add a good pinch of salt.
11
For the swiss meringue, place all the ingredients over a double boiler, stirring constantly.
12
Once the sugar is completely dissolved (around 9 minutes) you can remove the mixture from the heat and transfer it to a stand mixer with a balloon whisk attachment.
13
Start whisking and whip at high speed until glossy, about 5 minutes. The bowl should be cold to the touch.
14
Now you can add the butter, a little piece at a time until it is completely incorporated.
15
The butter should be softened but still slightly cold.
16
Once all of the butter has been added, crank the mixer back up to high to beat the buttercream.
17
The buttercream can become soupy, don't give up just keep whisking it and it should become smooth, fluffy, and creamy.
18
Mix in two tablespoons of salted caramel, transfer it into a piping bag and decorate your cupcakes.
CHOCOLATE CUPCAKES WITH SALTED CARAMEL SWISS MERINGUE BUTTERCREAM
(No Ratings Yet)Loading...Ingredients
- FOR THE 12 CUPCAKES
- 125 g self-rising flour
- 80 ml coconut oil (or 120 g butter)
- 125 g caster sugar (or brown)
- 8 g cocoa powder
- 1/4 tsp baking soda
- 1 large egg
- 100 ml kefir milk
- vanilla extract
- pinch of salt
- FOR THE SALTED CARAMEL
- 120 ml double cream
- 110 g caster sugar
- 60 ml water
- vanilla extract
- SWISS MERINGUE BUTTER CREAM
- 2-3 tbsp salted caramel
- 150 g caster sugar
- 2 egg whites
- 170-200 g soft butter
Instructions
In a bowl mix the kefir milk with the eggs and the vanilla extract, then set aside.
In another bowl sift the rice flour with the cocoa powder, salt, and baking soda.
Place the sifted dry ingredients with the sugar in a stand mixer, then add the wet ingredients and the coconut oil.
Beat the batter for about 1-2 minutes.
Divide the batter into a 12-cups muffin tin lined with paper cases (¾ full).
Bake in a preheated oven at 175° for about 20 minutes. Let them cool completely.
Now let's make the salted caramel: place the sugar and water into a pan, and bring it to a boil.
To prevent sugar from crystallizing add a few drops of lemon juice.
Then simmer without stirring until syrup is honey-colored.
Take off the heat, then carefully stir in the double cream. Be very careful while doing this operation because the caramel is very hot. Add a good pinch of salt.
For the swiss meringue, place all the ingredients over a double boiler, stirring constantly.
Once the sugar is completely dissolved (around 9 minutes) you can remove the mixture from the heat and transfer it to a stand mixer with a balloon whisk attachment.
Start whisking and whip at high speed until glossy, about 5 minutes. The bowl should be cold to the touch.
Now you can add the butter, a little piece at a time until it is completely incorporated.
The butter should be softened but still slightly cold.
Once all of the butter has been added, crank the mixer back up to high to beat the buttercream.
The buttercream can become soupy, don't give up just keep whisking it and it should become smooth, fluffy, and creamy.
Mix in two tablespoons of salted caramel, transfer it into a piping bag and decorate your cupcakes.
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