Eggless Caramel Cupcakes With Caramel Buttercream Frosting
HI
After having baked a lot of cakes with eggs, it was
time to treat myself an eggless bake as I don’t eat the ones with eggs. I had
some caramel syrup at home and this cake from Gayatri’s space was just perfect.
So here is the adapted version the caramel cake. It is soft spongy and when you
take a bite, it gives the feeling of eating the chocolate Mahalacto without the
chewiness. Have you tasted mahalacto?
time to treat myself an eggless bake as I don’t eat the ones with eggs. I had
some caramel syrup at home and this cake from Gayatri’s space was just perfect.
So here is the adapted version the caramel cake. It is soft spongy and when you
take a bite, it gives the feeling of eating the chocolate Mahalacto without the
chewiness. Have you tasted mahalacto?
INGREDIENTS
FOR THE CARAMEL SYRUP
|
Sugar
|
1
cup |
|
Water
|
1/4cup+1/2
cup |
FOR THE CARAMEL SAUCE
|
Sugar
|
1
cup |
|
Butter
|
6tbsp
|
|
Cream
|
1/2
cup |
FOR THE CAKE
|
All
purpose flour |
1
¼ cup |
|
Brown
sugar |
1/2
Cup |
|
Butter
|
1/3
cup |
|
Yogurt
|
1/4
cup |
|
Caramel
Syrup |
1/4
cup |
|
Milk
|
1/2
cup |
|
Baking
powder |
1tsp
|
|
Baking
soda |
1/2
tsp |
|
Vanilla
|
1/2tsp
|
|
Salt
|
1/2tsp
|
FOR THE CARAMEL BUTTER CREAM
|
Butter
|
1/4
cup |
|
Caramel
Sauce |
1/4
cup |
|
Icing
Sugar |
1
½ cup |
|
Vanilla
|
¼ tsp
|
PREPARATION
FOR THE CARAMEL SYRUP
Add ¼ cup of water to sugar and heat it in a thick sauce pan. The sugar
starts to dissolve and change colour
starts to dissolve and change colour
Once it changes colour to golden brown, reduce the heat, and add the
remaining water.
remaining water.
Be very careful at this stage since the sugar syrup boils and you may
injure your hand. Keep a distant and let it boil for another minute
injure your hand. Keep a distant and let it boil for another minute
Seitch off the fire. It will thicken on cooling
When completely cooled, store it in a container and can be refrigerated
for 2 weeks
for 2 weeks
FOR THE CARAMEL SAUCE
Heat the sugar in a thick bottomed pan.
Stir and make sure the sugar starts to dissolve and when it reaches a
golden coloured caramel, add the butter and whisk well so that the butter
dissolves.
golden coloured caramel, add the butter and whisk well so that the butter
dissolves.
After a minute add the cream,at this point it will froth up. Whisk well
and switch off the fire.
and switch off the fire.
You have the tastiest syrup ready to go with any desserts
FOR THE CARAMEL BUTTERCREAM
Bet the caramel sauce and butter till creamy and fluffy
Now add icing sugar in small amounts and continue to beat
Add the vanilla and beat till it reaches peak consistency
Transfer this to a piping bag and keep it ready for piping the cup cakes
FOR THE CAKE
Preheat the oven to 180C
Line the cup cake tray with liners
Seive the flour,baking
Beat the butter and sugar till creamy
Add the caramel syrup and beat well
Now add the curd and beat again
Now add the milk and start beating. At this stage the batter looks
curdled. Don’t loose hope just continue the process
curdled. Don’t loose hope just continue the process
Add vanilla and beat
Finally add the flour mixture and fold well
Spoon this into the cup cakes liners
Bake for 18-20 minutes or until the skewer comes out clean
Transfer this to a cooling rack
Pipe the icing on each cupcake, drizzle some sauce over each
Serve and enjoy the delicious cup cakes
