Caramel Stuffed Cupcakes
This recipe makes approximately 12 servings.
Soft caramel, creamy frosting, a muffin full of moist and flavor. The perfect combination!
When you run your fork through this muffin, you'll not only get an elegant cut, but also a flavor explosion, if you're a caramel lover.
My simple vanilla muffins become pure luxury when they're joined by super easy caramel made from condensed milk (also known as Dulce de Leche), and a velvety caramel frosting to top it all off.
If you want to spoil and impress your guests, give these muffins a go.
Remember to boil a can of condensed milk the day before as it needs to boil for four hours and then cool completely.
Caramel stuffed cupcakes
Preperation: >20 minutes Cooking time: >20 minutes Total: >60 minutes
Ingredients
This recipe makes approximately 12 servings
Caramel
1 can of condensed milk, boiled for four hours.
Muffin batter
325 g gluten-free flour, e.g. red Finax or Simper Fin Mix
20 g cornstarch
100 g sugar
50 g brown sugar
12 g baking powder + 3 g baking soda
5 g xhantan gum
15 g vanilla
5 g salt
175 g cold butter
1 dl milk
3 eggs
Frosting
200 g butter, take it out of the fridge 1-2 hours before you need it.
100 g caramel
300 g icing sugar
Method
Start by boiling a can of condensed milk for 4 hours. You'll need some for filling the muffins and 100g for the frosting. Let it cool completely.
Muffin batter
Place 12 paper muffin molds in your metal muffin tray.
Preheat the oven to 175 degrees regular oven.
Place the dry ingredients in your mixing bowl.
Cut the butter into smaller pieces and add them to the bowl as well. With your mixing paddle, mix until the mixture has the consistency of almond flour.
Add the egg and milk.
Stir again until the batter has become uniform. The batter is quite thick in consistency.
Divide the batter into the muffin tins.
Place your muffins in the fridge and let them rest for 15-20 minutes. Meanwhile, you can heat the oven.
Bake your muffins in the middle of the oven for 18-20 minutes.
When they are done baking, let them cool for a few minutes in the steel mold before taking them out and cooling them completely on a wire rack.
Frosting
Place the butter and caramel in your mixing bowl. Whisk the butter soft and fluffy with the whisk for 5 minutes. Scrape down the sides a few times along the way.
Add the icing sugar in 2-4 batches. And continue whisking for 3-5 minutes.
Turn the buttercream with a spatula to remove any air bubbles before placing the buttercream in a piping bag with your favorite piping tip. I use a size 7 star tip.
Place the cream in the fridge.
Assembly
Use a small knife or spoon to hollow out your muffins so you have a hole to put the caramel in.
Taste the leftovers, but you can also use the leftovers to decorate your muffins.
Fill the hollowed out muffins with caramel.
Top with the buttercream frosting and decorate with leftover caramel and any leftover cookie crumble.
Tips and storage
〰️ You might have a little leftover caramel. It can be frozen, eaten on your morning porridge or skyr, or used to sweeten a cup of coffee.
〰️ The cakes are best on the day, but can be kept for 1 day in the fridge.
