Maple Caramel Cupcakes Recipe
Take your cupcakes to another level with this indulgent maple caramel cupcake recipe, finished with a topping of gourmet maple sea salted popcorn.
Ingredients
- For the Salted Maple Caramel
- 260g Pure Maple Syrup, Dark Robust
- 30g unsalted butter, cubed
- 60ml double cream
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- For the Cupcakes
- 210g plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 100ml sunflower oil
- 2 eggs
- 200g Pure Maple Syrup, Dark Robust
- 2 teaspoons vanilla
- 75g sour cream
- For the Icing
- 200g unsalted butter, at room temperature
- 385g icing sugar, sifted
- 2 teaspoons vanilla
- 1 tablespoon milk
- Sea Salted Maple Popcorn
Instructions
- To make the caramel, measure out all ingredients in advance and mix the vanilla into the cream. Attach a candy thermometer to a deep, heavy saucepan. Heat the maple syrup over a medium heat without stirring. Heat until it reaches 107C to 110C. Remove from the heat, add the butter, and stir gently until melted. Gradually add the cream and vanilla, stirring carefully, then mix in the salt. Leave to cool, then refrigerate. This can be made the day before.
- Preheat the oven to 177C or 155C fan, Gas Mark 4. Line a 12 hole muffin tin with cases.
- Sift the dry ingredients into a large bowl. In a separate bowl, whisk together the wet ingredients except the sour cream. Combine the wet and dry ingredients until just mixed, then fold in the sour cream.
- Fill each case around two thirds full and bake on the middle shelf for approximately 20 minutes, until a skewer inserted comes out clean. Leave to cool for 5 minutes before transferring to a wire rack.
- For the icing, beat the butter until light and creamy. Add the icing sugar gradually with the mixer on low speed, then add the vanilla and milk and mix until smooth.
- Pipe the icing onto the cooled cupcakes using a 2D piping tip, starting at the outer edge and working inwards.
- Finish by drizzling over the salted maple caramel and topping with sea salted maple popcorn.