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Cupcakes

Gemma's Salted Caramel Cupcakes

Name: Gemma's Salted Caramel Cupcakes
Prep time: 45 min
Cook time: 30 min
Yield: 24
Ingredients: Cupcakes; 1 cup milk-infused with buttered popcorn' (optional); ¼ cup buttered popcorn for milk (above); 1 Tbsp vanilla extract; 1½ cups plain flour; 1 cup popcorn flour * (or use plain flour - Gemma used plain flour on the show); 3 tsp baking powder; ½ tsp salt; 150g unsalted butter (room temperature); 1½ cups Chelsea White Sugar; ¼ cup pureed creamed corn; 2 eggs, room temperature; 2 egg whites, room temperature; 1 cup buttered popcorn for decorating cupcakes; Salted Caramel; 1 cup Chelsea White Sugar; ½ cup cream; 2 Tbsp butter, room temperature; 1 tsp vanilla extract; ½ tsp coarse sea salt; Icing; 200g unsalted butter; 100g salted butter (room temperature); 1 cup Chelsea Icing Sugar; 1-3 Tbsp water, room temperature

3.5

Preparation

45 mins

Bake

30 mins

Difficulty

Hard

Servings

From Hottest Home Baker, Gemma's creative cupcakes wowed the judges.. are you tempted to give them a go? They are quite involved to make but well worth the effort.

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Ingredients
Method

Ingredients

Cupcakes

1 cup milk-infused with buttered popcorn' (optional)
¼ cup buttered popcorn for milk (above)
1 Tbsp vanilla extract
1½ cups plain flour
1 cup popcorn flour * (or use plain flour - Gemma used plain flour on the show)
3 tsp baking powder
½ tsp salt
150g unsalted butter (room temperature)
1½ cups Chelsea White Sugar
¼ cup pureed creamed corn
2 eggs, room temperature
2 egg whites, room temperature
1 cup buttered popcorn for decorating cupcakes

Salted Caramel

1 cup Chelsea White Sugar
½ cup cream
2 Tbsp butter, room temperature
1 tsp vanilla extract
½ tsp coarse sea salt

Icing

200g unsalted butter
100g salted butter (room temperature)
1 cup Chelsea Icing Sugar
1-3 Tbsp water, room temperature

Chelsea Products in Recipe

Icing Sugar

Icing sugar can also be...

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White Sugar

The uniform size of the...

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Reviews

2

What did you think of this recipe?

Unknown

What is the correct flour mixture? 1/12 cups plain flour and 1 cup plain flour, mix together, HUH?

Unknown

a lot of work to make the popcorn flour. don't think it really adds to the flavour. Stick with plain flour I say.

Method

Preheat oven to 180°C and line 2 x 12 hole muffin tins with cupcake cases.

In a small saucepan, heat milk on medium-low heat until tiny bubbles form around the edges. Stir in buttered popcorn and take off the heat to let steep for 10 minutes. Strain popcorn out of milk, add vanilla and set aside. In a medium bowl, whisk both flours, baking powder and salt.

In a large mixing bowl cream butter and Chelsea White Sugar until light, fluffy and pale in colour. On a low mixer speed, add pureed creamed corn, and eggs one at a time. Add half the flour mixture, then half the milk mixture in two additions. Scrape down sides of bowl and mix well but don't over beat.

Pour batter into cupcake cases a little more than ¾ full. Bake for approx. 15 minutes until cupcakes are golden brown and spring back when gently pressed with fingers. Cool on a wire rack before decorating with sea salt caramel buttercream, buttered popcorn and drizzled caramel sauce.

* Popcorn Flour is made from finely ground popcorn (use a food processor) & sieved to remove larger pieces. 4 cups popped popcorn yields about 1 cup popcorn flour.

Salted Caramel: Heat Chelsea White Sugar in a large saucepan over a med-low heat without stirring until the sugar starts to dissolve. Stir gently with a wooden spoon encouraging the melted sugar around the edges toward the centre and stirring up any sugar on the bottom until it is completely melted.

Cook until the sugar turns a deep brown colour and starts to smoke a little. The darker you can cook the sugar without burning it, the better the final sauce will taste. Remove the saucepan from the heat carefully and continue to stir, protecting your hands and arms, pour in half the cream - the mixture will bubble up. Stir in the rest of the cream until smooth. Stir in 2 Tbsp butter, vanilla and salt to taste, mix well. Pour into a heat proof container and set aside to cool.

Buttercream Icing: Cream butters and Chelsea Icing Sugar until combined. Add icing sugar, mix gently until combined then beat well until very fluffy, adding water a little at a time while mixing. The water will help with air volume. Add 2-3 Tbsp cooled salted caramel and beat another minute. Pipe icing onto cupcakes.