Caramel cupcakes
Fluffy and light caramel cupcakes !
Ingredients
- 95 grams or 3/4 cup all purpose flour or maida
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams or 1/2 cups packed brown sugar
- 50 grams or 1/4 cups granulated sugar
- 52 grams or 1/4 cups unsalted butter , at room temperature
- 1/4 cup or 60 ml milk
- 1 egg , at room temperature
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 180 C and line your cupcake pan with liners.
- Whisk together the flour, baking powder and salt. Keep aside
- Beat the butter and sugars until light and fluffy
- Beat in the egg and vanilla
- Beat in the dry ingredients on slow speed until just incorporated
- Beat in the milk
- This is how the batter will look.
- Fill each liner 1/2 full with the batter .
- Bake at 180 C for 20-22 minutes . A toothpick inserted will come out clean. Cool completely. Frost as desired.
Notes
- I ve halved the recipe to make 8 cupcakes, you would probably get 16 by doubling the amounts given here.
- By filling the cupcake liners half full, you ll get flat cupcakes (as high as liner edge), if you fill 3/4th full, you ll get slightly domed cupcakes (like in the closeup picture of the unfrosted cupcake.
- These can be stored in a closed container in the refrigerator for unto 5 days.