09/07/2017
Mrs Rogers NEW large EcoPack of Black Salt Flakes is the perfect ingredient for these Chocolate Black Salted Caramel Cup Cakes with Meringue Butter Cream Icing. They are very impressive and worth all the effort.
INGREDIENTS
For the Cupcakes:
125g Butter, at room temperature
1 tsp Mrs Rogers Vanilla Pod Seeds
½ cup Caster Sugar
2 Eggs
¾ cup Plain Flour
2 large Tbsp Dutch Cocoa Powder
2 tsp Baking Powder
¼ cup Milk
For the Salted Caramel Sauce:
1 cup Brown Sugar, packed
100g Butter
1 tsp Mrs Rogers Black Salt Flakes
¼ cup Milk
For the Meringue Buttercream
300g Butter, at room temperature and cubed
5 large Egg Whites
1 ¼ cups Sugar
2 tsp Vanilla Extract
Pinch of Salt
Caramels and Mrs Rogers Black Salt Flakes for decoration
METHOD
Step 1
Preheat oven to 170C fan forced. Line a muffin tray with Mrs Rogers Bake Cups or Scalloped Party Cups.
Step 2
In a bowl, cream the butter, vanilla and sugar until light a fluffy. Add the eggs, one at a time and mix well after each addition.
Step 3
Sift the flour and baking powder together and carefully fold into the butter mixture. Stir in the milk.
Step 4
Spoon the mixture into the bake cups and bake for 12-15 minutes until just cooked.
While the cupcakes are cooling, make the caramel sauce.
Step 5
On a medium heat in a pot, heat the all the ingredients until melted. Gently boil for 1-2 minutes. Put aside to cool.
Step 6
When the sauce and cupcakes are cool, place the ¾ of the sauce in a disposable icing bag with a wide tip. Pierce the centre of each cupcake with the icing tip and squeeze a good amount of the sauce into the cake. Set the cupcakes aside.
To make the Buttercream:
Step 7
In a metal or heatproof bowl, add the eggs and sugar. Place over a simmering pot of water and stir the egg mixture until the sugar is dissolved and the mixture is hot to touch. Whip the egg mixture using an electric beater, until the mixture is white and glossy and the bowl is cool to touch. This will take approximately 10-15 minutes.
Continue using the beater on a medium speed, at the butter cubes one at a time and mix. (If the mixture starts to curdle, stop adding more butter and keep whipping. It should come back to a normal consistency.)
Add the vanilla and salt and mix until combined.
Fill a disposable icing bag (with desired icing tip attachment) and pipe the buttercream onto the cupcake. You can be generous.
Drizzle the remaining caramel sauce over the cupcakes and sprinkle with Mrs Rogers Black Salt Flakes and diced caramel chunks.
