FESTIVE CHOCOLATE CARAMEL CUPCAKES
Ingredients
CAKE
- 1½ cups (180g)
all purpose flour - ¾ cups (75g) cocoa powder
- ½ tsp (3g) baking soda
- 1 tsp (4g) baking powder
- ¾ cup (180mL) vegetable oil
- 1½ cups (300g) sugar
- 1 cup (285g) greek yogurt or hung curd
- 2 tbsp (50g) Sprig Salted Caramel
- ½ tsp (2.5mL) vanilla extract
- a pinch of salt
FROSTING
- 1 cup (225gm) cream cheese, softened
- ½ cup (100gm) butter, softened
- seeds from half Sprig vanilla pod
- 1 + ½ cup (180g) icing sugar, sifted
Instructions
- Pre-heat the oven to 170C. Line a cupcake tray with cupcake liners.
- Whisk cocoa, flour, salt, baking soda
and baking powder into a bowl - In a large bowl, beat oil with sugar.
- Add curd, one at a time and mix well after each addition
- Add Sprig Salted Caramel
- Beat in vanilla using
mixer at low - Add the flour mixture to the wet ingredients. Beat until smooth
- Pour the batter into cupcake pans and bake until a toothpick inserted in the center comes out clean
- To make the frosting, beat the butter, cream cheese
and vanilla together until the mixture is light and fluffy. - While the mixture is still running, add the sugar in parts. Beat until the frosting is smooth and fluffy.
- Generously top the cupcakes with frosting once they have cooled completely.
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