I guess you could say I have definitely been inspired by my little sister, Morgan, and her passion for cupcakes.
Her cupcake fetish began after I had left Canada, so it was not until our recent trip home that I got to sample some of Morgan’s incredibly pretty and tasty creations. And let me tell you- they did not disappoint. Morgan is developing quite the reputation in St. Albert and amongst my circle of friends for being able to whip up some to-die-for cupcakes. At age 13, she has dreams of opening her own cupcakery one day… I certainly hope that comes true for her.
Since returning back to NZ with a new icing bag and M1 tip, I have been having fun experimenting with some new cupcake recipes. With some special guests coming over, the idea of a salted caramel cupcakes sounded perfect for this occasion.
Smooth. Indulgent. Tantilizing.
Not too many more words are needed to describe these Salted Caramel Cupcakes. These cupcakes are the epitome of a union between sweet and salty. Atop a soft, chocolately base sits a swirl of rich caramel icing, possessing that perfect hint of saltiness. Over the ripples of piped icing, a delectable caramel sauce is drizzled. For the finishing touch, each of these beauties is garnished with a pretzel.
Perfect Chocolate Cupcakes
For a chocolate cupcake recipe, this one is pretty great. The cupcakes rose to have a solid structure, creating the perfect base for a swirl of heavier butter icing to perch. Because they are not overly sweet, they really let a sweet icing (such as the salted caramel) shine.
1/2 cup butter
2 ounces chocolate, chopped
1/2 cup cocoa
3/4 cup flour (I used whole wheat)
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1/2 cup yoghurt
1. Melt butter, chocolate, and cocoa using a double boiler. Set aside to cool slightly.
2. Combine flour, baking soda, and baking powder in a medium sized bowl.
3. Combine eggs, sugar, vanilla, and salt in a arge bowl.
4. Add chocolate mixture to wet ingredients. Mix.
5. Sift 1/3 of flour over chocolate mixture, and whisk.
6. Whisk in yoghurt.
7. Whisk in rest of the flour.
8. Bake at for 18-20 minutes at 350 degrees F until a toothpick comes out clean.
Salted Caramel Frosting (from Sally’s Baking Addiction)
1/2 cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
1/4 tsp salt
2-3 cups powdered sugar, sifted
Melt butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 1 minute. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency. Pipe or frost cupcakes as desired.
(*Note: I saved a bit of salted caramel to drizzle over cupcakes)
Alternatively, if you are trying to mainain a low carb, sugar free, or gluten free diet, or are interested in experimenting with something new and different, I highly recommend trying out this tasty and delicious recipe for Avacado Brownies. My cousin Rebecca was kind enough to share this recipe, and I am so glad she did! I increased the recipe by 50%, and came out with a square tin of brownies, plus with 4 cupcakes. Jam-packed with moisture and flavour, these brownies truly need no icing to feel indulgent. They froze really well, and have an pleasant, chewy texture straight out of the freezer. I think I liked them best this way! As cupcakes, they held their shape nicely and were richer and more moist than any other cupcake I’ve tasted. I really enjoyed this recipe in cupcake form, although next time I think I’ll go easier on the icing. Talk about indulgent!
Avocado Brownies (from TGIPaleo)
4 oz unsweetened chocolate, melted in 1 T coconut oil
3 small avocados (or 2 Large)
1/2 c honey (I added 2 Tbsp more)
1/4 c unsweetened cocoa powder
1 Tbsp vanilla
1 Tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1. Puree the avocado flesh in a food processor. Be sure that there are NO lumps left.
2. Using an electric mixer, beat all remaining ingredients together with the avocado until really smooth and fluffy.
3. Spoon batter into a greased 8×8 baking dish (can grease with coconut oil).
4. Bake at 350 degrees for 35 minutes, or until a toothpick comes out smooth.