10+ Salted Caramel Cinnamon Cupcakes Article

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Salted caramel cinnamon cupcakes. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Salted caramel cinnamon cupcakes is one of the most favored of current trending foods in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes delicious. They are fine and they look wonderful. Salted caramel cinnamon cupcakes is something that I have loved my whole life.

Many things affect the quality of taste from Salted caramel cinnamon cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted caramel cinnamon cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Salted caramel cinnamon cupcakes using 21 ingredients and 13 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Salted caramel cinnamon cupcakes:

1. For the cinnamon cupcakes
2. 165 g (1 1/4 cups) all-purpose flour
3. 25 g cornstarch
4. 1 1/2 teaspoons baking powder
5. 2 teaspoons cinnamon
6. 1/4 tablespoon salt
7. 150 g (3/4 cups) brown sugar
8. 115 g (1/2 cup) unsalted butter, softened
9. 2 eggs, room temperature
10. 1 1/2 teaspoons vanilla extract
11. 1/2 cup buttermilk, room temperature
12. For the salted caramel sauce
13. 125 g chewy caramels
14. 1/4 cup cream
15. 1/2 teaspoon salt
16. For the salted caramel frosting
17. 170 g (3/4 cups) unsalted butter, room temperature
18. 2 tablespoons brown sugar
19. 3/4 teaspoons vanilla extract
20. 1 3/4 cups powdered sugar
21. 1/2 tablespoon salt

Steps to make to make Salted caramel cinnamon cupcakes

1. Preheat the oven to 180C. Line 10 holes of a muffin tin with cupcake liners.
2. In a medium bowl, sift together the flour, cornflour, baking powder, cinnamon and salt and mix well.
3. In a stand mixer or with a handheld beater on low speed, beat the butter and sugar until very light and fluffy (2 minutes should do) scraping down the sides of the bowl a couple of times during.
4. Add the eggs one at time, beating thoroughly between each. Scrape down the sides again, add the vanilla beat for a further minute.
5. Switch to a spatula and fold through one third of the flour mixture being careful not to overmix.
6. Add a half of the buttermilk until just mixed through. Repeat flour, milk, last of the flour each time mixing until only just combined.
7. Fill paper cases about ¾ full. Bake for around 20 minutes or until a toothpick comes out clean.
8. Remove from the oven and allow them to cool for 5 minutes before removing from the pans and placing them on cooling racks.
9. For the salted caramel: Place the unwrapped caramels and cream in a saucepan over very low heat. Heat, stirring, until the caramels melt and the mixture is smooth. Add the salt and stir through. Allow to cool before using.
10. For the salted caramel frosting: Beat the butter, most of the cooled salted caramel sauce and the brown sugar. Beat until fully combined.
11. Add the vanilla and beat through then add the icing sugar ½ cup at a time until fully combined. Beat on medium high for about 2 minutes until soft and fluffy. Add the extra salt and beat through.
12. Put your frosting into a piping bag and pipe it onto your cupcakes (if you want to fill the cupcakes with caramel use a cupcake corer or a knife to make a hole in the middle of the cupcake and fill it with caramel).
13. Enjoy!

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