Friday, January 9, 2009

Caramel Cupcakes

I have never had a harder time making cupcakes, well I guess it was the buttercream. I got this recipe from howtoeatacupcake.net. You can click here to get the recipe.


The cupcake batter. The recipe called for dark brown sugar but I didn't have any. I used light brown sugar and they still turned out great.

Caramel drizzle for buttercream. This is were I had all my problems. I am a little embarrassed to admit this because I went to pastry school, I made caramel a ton in school! The first time I made it the sugar began to crystallize. So I started over and realized I wasn't going to have enough sugar to finish the buttercream. I decided to cut the caramel recipe in half because I didn't think I needed that much. Good thing I was right! When I started to make it the second time,I poured my sugar into the pan and almost immediately turned golden brown because my pan was too hot (I used the same pan I had used before). It turned out alright, until it was time to make the buttercream. I did everything according to the recipe but the buttercream seemed to have separated or something. I am not sure why this happened. You can see in the picture below what I am talking about.


The final product. Despite my buttercream mess up, they turned out really good. The buttercream is my favorite so far. I am definitely going to make these again in the future. My cupcake tester said they taste like caramel rolls.

xoxo

4 comments:

  1. Hey even the pros have it tough some times. I'm sure they're super yummy! I made some low fat chocolate-chocolate chip cookies tonight and they turned out alright. Did you learn any tips for low fat (or lowER fat) baking in school? I know...what's the fun in that crap!

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  2. That frosting needed to be beaten more! Swiss meringue buttercream is a naughty frosting and it needs to be beaten A LOT until it comes together! Next time, set the mixer speed to high and walk away for about 3 minutes. It takes a while, but it's worth it for that smooth, silky texture!

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  3. Hi. I usually makes tons of buttercreams (imagine kilos of buttercream) for our school. Buttercreams tend to "split", let it mix (paddle attachment, 2nd speed/medium speed) for a while. it will combine sooner or later.:)

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  4. keep mixing your buttercream for a longer time or to speed things up beat it on high while heating the side of the bowl with a torch [contantly moving it around the bowl] it helps melt the butter n emulsify it more bc your butter was probably too cold.

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