Salted Caramel Cupcakes With Pecan Coconut Brittle Crumble And Caramel Swiss Buttercream
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
42
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsp
Light Corn Syrup2 tbsps
Coarse Sea Salt (for sprinkling)1 cup
Corn Syrup1 tsp
Baking Soda1 cup
Pecan Pieces1.5 cups
All-Purpose Flour1.5 cups
Cake Flour1 tbsp
Baking Powder1 tsp
Kosher Salt1 tsp
Vanilla Extract4 large
Egg5 large
Egg WhiteDirections:
1
Do not over beat
2
Once incorporated, add the flour mixture and the milk mixture
3
Preheat the oven to 350 degrees F
4
Line two standard muffin pans with 24 cupcake liners
5
For the salted caramel: Combine the sugar, 1/3 cup water and the corn syrup in a small saucepan
6
Stir with a wooden spoon and bring to a simmer over medium heat
7
Simmer, swirling the pot occasionally, until the mixture is a beautiful amber color (watch closely)
8
Once the desired color is reached, immediately add the butter and stir with a wooden spoon until completely incorporated
9
Remove from the heat
10
Add the heavy cream and stir to incorporate
11
Stir in the coarse salt
12
Pour 1/2 cup of the salted caramel into a small bowl or measuring cup, and the remainder into another bowl
13
Cool completely, stirring occasionally
14
(You can speed up the cooling by putting the caramel into the refrigerator, but it must be pourable when you are ready to assemble the cupcakes
15
) For the brittle: Butter a small baking sheet and set aside
16
In a small but deep saucepan, combine the sugar, corn syrup, butter and 2 tablespoons water
17
Bring to a full boil over high heat, and boil until a candy thermometer reaches 280 degrees F
18
Remove from the heat and immediately stir in the baking soda, and then the pecans
19
Pour onto the prepared pan and spread with a rubber spatula
20
Top with the coconut
21
Allow to cool
22
Break the brittle into pieces of desired size
23
For the cupcakes: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and kosher salt and set aside
24
Combine the milk and vanilla and set aside
25
In the bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary
26
Once incorporated, add the eggs, one at a time, at low speed
27
Be sure to incorporate after each addition, scraping down the sides of the bowl as necessary
28
Alternate with three parts flour and two parts milk, being sure to scrape down the sides of the bowl as necessary (we don't want any butter chunks stuck to the bottom)
29
Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter
30
Bake until a skewer inserted in the center comes out clean, 18 to 20 minutes
31
Transfer the pans to cooling racks and cool for about 5 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting
32
While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer
33
Place the bowl over simmering water and whisk continuously until the sugar is melted
34
Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature
35
Add the butter and beat until incorporated
36
With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous
37
Set aside at cool room temperature until you are ready to frost the cupcakes
38
To assemble: Use a small serrated knife, core each cupcake about 1 1/4 inches wide at the top and halfway into the cake
39
(Discard the cores-or nibble while you work
40
) Fill each with about 1 tablespoon of the remaining salted caramel
41
Sprinkle with about 1/4 teaspoon coarse salt
42
Frost each cupcake with a generous amount of caramel Swiss buttercream and garnish with crumbled pecan coconut brittle
43
Eat