Tag Archives: Cupcake

“Te Quiero Cupcake”

22 Nov

Caramel (Dulce de Leche) Cupcakes

So I took the homemade dulce de leche (click here to see how) and used it to make scrumptious cupcakes! I had my little nieces over and we had a lot of fun making these.

I lived three years in Montevideo, Uruguay and dulce de leche was everywhere you looked – in cookies, cakes, pancakes, flans and of course alfajores. You must try it if you’re ever travelling through South America, especially the ‘Havanna’ brand that can be found in Argentina. There’s no cookie quite like it… One day I’ll have a go at making it myself.

This time however, I was inspired by a caramel cupcake recipe I found in ‘Cake Days’ by The Hummingbird Bakery.

One of my favourite baking books by the way, with beautiful photos and easy recipes that consistently deliver delicious results.

I adapted the recipe slightly to include a bit of condensed milk and I used less dulce de leche than suggested. I also used cane sugar instead of caster sugar. The cakes ended up with a subtle caramel taste with a stronger, sweeter icing on top that was just to die for.

Here’s my version, makes 24 cupcakes:

Sponge:

80g (3oz) unsalted butter, softened | ongezouten boter, zacht

280g (10oz) cane sugar | rietsuiker (original calls for caster sugar | kristalsuiker)

240g (8½oz) plain flour | bloem

1tbsp baking powder | baking poeder

¼ tsp salt | zout

240ml (8½fl oz) milk | melk

½ tsp vanilla essence | vanille

2 large eggs | eieren

50g (1.75oz) dulce de leche

50g (1.75oz) condensed milk | gecondeseerde melk

(original recipe calls for 150g (5½oz) dulce de leche, no condensed milk)

Frosting:

500g (1lb 2oz) icing sugar | poedersuiker

160g (5½oz) unsalted butter, softened | ongezouten boter, zacht

50ml (1¾fl oz) whole milk | volle melk

50g (1.75oz) dulce de leche, plus extra to decorate (you can add more, depending how much of a sweet tooth you have as original recipe calls for 100g (3½oz) dulce de leche)

Method:

Preheat the oven to 190ºC (375°F) and line a cupcake tin with cases. Using an electric mixer, whisk together the butter, sugar, flower, baking powder and salt on a low speed until crumb-like in consistency.

Place the milk and vanilla essence in a jug with the eggs and whisk by hand until combined. Pour three quarters of this mixture into the dry ingredients and mix together on a slow speed, then increase the speed to medium and keep beating until smooth and thick. Scrape down the sides of the bowl, then add the remaining milk mixture and dulce de leche and continue to mix until all the ingredients are incorporated and the batter is smooth.

Divide the batter between the cupcake cases and fill each by two thirds. Place in the oven and bake for 18-20 minutes or until well risen and springy to the touch. Live to cool first in the tin, then transfer to a wire rack to cool down completely.

Make the frosting: beat the icing sugar in the electric mix with the butter on a low speed until combined and still powdery in texture. Slowly mix in the milk and once it’s all been added, increase the speed to high and whisk until light and fluffy. Add the caramel and beat well.

Once the cupcakes have fully cooled down, go ahead and spread the frosting on top. If you want to decorate with a bit of dulce de leche.

Take a big bite and I guarantee you too will be saying… “Te quiero cupcake” (“I love you cupcake”)

PS: visit our Facebook page @ couturekrumbs to see some “behind the scenes” photos, including what went wrong during the making of these cupcakes!

“The Marano Ciaocake”

14 Nov

Lemon Coconut Cupcake with Meringue Topping

People inspire me and inevitably, my baking is inspired by people I meet/know. There are times however that I bake not knowing who it’s for, certain that, by the end of the day, I will have found who to dedicate the bake of the day to.

That was the case with this (very) delicious cupcake I made for the very first time last week. It’s an easy recipe and contains fewer calories than your average cupcake (or so I like to tell myself), thanks to the meringue topping (in other words: no confectioner’s sugar). I made a batch and took a photo of the result with my phone and, like I always do, posted it on Facebook. I then took them to work to thank two colleagues who helped me with a presentation, but kept one aside.

My lovely Italian colleague, Pierangelo Marano, happened to be visiting our offices that day and when he saw me he said, with his gorgeous Italian accent that makes you want to eat pizza all day:

Ciao bella! Those pictures of cakes on your Facebook – you make them? All of them? It’s amaaaazing!”

He couldn’t contain his excitement when I replied: ‘Si!’. He said: “Oooooh that lemon cupcake this morning is my favourite, it looks beauuutiful!”. I gave him a wink and ran to my office to get him that one cupcake I had set aside. He indulged in it and has been begging for the recipe ever since.

And so the ‘The Marano Ciaocake’ was born. Buon appetito!

Coconut Lemon Meringue Cupcake

Delicious Meringue on Top

Makes 12 cupcakes | 45 min prep | 30 min oven | 1hr cool

Cupcake:

160g (1 ¼ cup) flour, sieved | bloem, gezeefd

3 teaspoons (7.8g) baking powder, sieved | tl bakpoeder, gezeefd

155g (8/10 cup) soft white sugar | witte basterdsuiker

65g (¼ cup) soft unsalted butter | zachte ongezouten boter

2 eggs | eieren

125ml (½ cup) coconut milk | kokosmelk

juice & zest from one lime | sap & rasp van 1 limoen

65g (2/3 cup) grated coconut | geraspte kokos

Meringue:

2 egg whites | eiwitten

juice & zest from one lime | sap & rasp van 1 limoen

125g (2/3 cup) fine table sugar | fijne tafelsuiker

Method: Pre-heat your oven to 170°C (338°F). In a big bowl place the flour, baking powder, soft white sugar, a pinch of salt and the butter. Use the mixer on a slow speed until the ingredients gain a sandy texture, about 5-10 minutes. Add the eggs and mix until they’re well incorporated. With the mixer still on, add the coconut milk, the lime juice and zest. Once everything’s well mixed, quickly turn the speed to the highest stand and then turn it off. With a spoon, softly include the grated coconut.

Fill two-thirds of the cupcake forms with the batter and bake 20-25 minutes. Let them first cool down for five minutes before removing them from the form and letting them cool completely.

In the meantime, on medium speed, beat the egg whites and one or two teaspoons of the lime juice in a clean (and dry) rvs bowl, until just stiff. Boil water in a pan, lower the heat and place the rvs bowl into it, au bain-marie. Bit by bit, add the sugar while mixing – until you get a shiny, stiff meringue (because of the heat from the water, the egg whites cook). Finally, add the lemon zest through the meringue.

Increase the oven temperature to 185°C (365°F). Scoop the meringue onto each cupcake with pointy twirl to make it look pretty. Place them on an oven tray and in the middle of the oven for five minutes, until the meringue gets a bit of colour. Let cool and serve!