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?
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
Once it changes colour to golden brown, reduce the heat, and add the 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
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 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.
After a minute add the cream,at this point it will froth up. Whisk well 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
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







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