So today's post is all about light, fluffy and delicious cupcakes....a light vanilla cupcake topped with a lightly whipped cream and a drizzle of caramel or a cherry and a pinch of chocolate! YUM!!
So we have two styles, caramel drizzle and cherry and chocolate
Vanilla cupcake ingrediants
8oz self raising flour
8oz butter
8oz granulated sugar
4 eggs
1.5tsp vanilla extract
2 tbsp milk
Cream topping
Usually buttercream is a given for cupcakes, but I wanted to create a really light cupcake so i used dream topping instant cream, you can use whipped cream or any cream you like
Caramel ingrediants
1 cup granulated sugar
1/2 cup milk
1/2 cup water
1.5tbsp butter
Additional ingrediants
12 glacé cherries
2 small squares of chocolate
Vanilla cupcake method
1) preheat your oven to gas mark 4 and then cream together the butter and sugar until light and fluffy (this step is crucial for a fluffy cake)
2) add in the eggs two at a time and mix until just combined
3) add in the vanilla extract and mix until combined
4) add in the flour and gently fold in until just combined (be careful to not over beat at this stage)
5) add in your milk and just beat until combined
6) place the batter in cupcake cases and bake for aprox 15 minutes or until slightly golden and a skewer inserted into the centre comes out clean, leave to cool completely
Cream topping method
Because i used and instant cream (i dont like whipping cream) i just followed package instructions, i used a little less milk so it had a thicker consistency! You can use any light cream!
Caramel method
Making caramel can be very dangerous, please be careful and don't take your eyes off it:)
1) add sugar and water to a saucepan, place on medium heat and cover with a lid dont stir the mixture at all! Once the mixture starts to boil remove the lid and leave the caramel to turn a golden colour (this can take anything from 1-10 minutes) dont stir, you may gently swirl the pan to ensure even colouring
2) once the caramel is a golden colour remove from the heat and add the butter and stir in until melted ( this will make the caramel froth up so be very careful )
3) while the mixture is still off the heat gradually add the milk slowly (otherwise the mixture will separate) be careful again this might froth up and even spit
4) place back on the heat for about 1 minute until boils, remove from the heat and leave to cool completely (dont be tempted to stick your fingers in, it is dangerously hot)
Decorating
1) pipe your cream onto your cupcakes, go from the outside and into the middle, or place a blob of cream on the cupcake and using the flat of your spoon spread it out a little
2) using a spoon drizzle over the caramel onto half the cupcakes (use the leftover caramel for ice cream:))
3) on the other half of the cupcakes, place a cherry in the centre and grate some chocolate over the top (or use chocolate sprinkles)
Hope you all enjoyed this recipe:) follow me on bloglovin for more recipes!
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Happy baking
Xxx
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