caramel cupcakes

Something about caramel.....

sorry about the really really long break in posts, but was really busy the last few weeks..what with the wedding season starting over hear.
So caramel cupcakes....you see speaking from a health point of view chocolate is better then caramel. But there is something about caramel..the sticky, sweet goo.. that is caramel. how can anyone say no to anything caramel.
I've had a few caramel cupcake recipes bookmarked since a long time, but most of these recipes had caramel as a filling or as caramel frosting. what i really wanted to try was a caramel flavored batter, as i usually prefer plain and light cakes. rather than a heavy and extremely rich cake.
after a lot of browsing, i came across a recipe on someone's Facebook page that swirled the caramel into a plain yellow cake which really appealed to me. so i adapted a similar idea for my own caramel cupcakes..

Ingredients:

1 1/2 cups flour

100 g butter

1 cup brown sugar

2 eggs

vanilla essence

1/2 cup + 2 tbsp buttermilk

1 tsp baking powder

for caramel sauce:-

1/2 cup sugar

3 tbsp butter

1/4 cup cream

Method:

for the caramel sauce - heat sugar and butter on medium heat until melted, do not stir, u can swirl the pan to distribute the sugar and melt it evenly, keep heating until sugar turns a nice amber color. remove from heat and add the cream all at once and stir to mix evenly and dissipate the air bubble...be sure to pour in the cream from some distance so as not to burn your hands. cook for a few more minutes to get the right consistency. remove from heat and let cool completely...the sauce will turn thicker once it cools.

for the cupcakes - cream butter and sugar until light and fluffy. add the eggs one at a time until well blended, add the vanilla essence. Add half of the sifted flour and baking powder, then add the butter milk, followed by the rest of the flour mixture. fill your lined cupcake tins halfway, then add 2 tbsp of caramel sauce and top with another tbsp of batter. swirl with a fork. 

bake in a preheated oven at 170 degrees for 15 to 20 minutes.

can top with extra caramel sauce before serving.

topped with caramel...yummmm!!!

light and Heavenly....

caramel sauce...