I used a vanilla cake recipe that I have used many times for Cake Balls and Pops, just slightly different variations. I must try this with yogurt sometime! I think it would be amazing! But for now, we will try to stay on topic. No promises, but I will do my best.
This is another super easy cake recipe, and if you are thinking that salted caramel is really hard, don't fret! It is really a lot easier than I thought it would be! A lot of people seem to be really afraid of burning the caramel, but honestly, I don't think you will if you are truly watching the caramel. And to be perfectly honest, a little bit of a burnt flavor isn't so bad, so long as its not scorched! Please try it if you are afraid of making it. Its not as hard as you are thinking it is!
So are you ready to see the surprise inside? Ok, you convinced me to show you!
Once your cake batter is done, you just want to use a cookie or ice cream scoop to put a small amount in the bottom of the cupcake cup, then take a spoon of peanut butter that you have oh so amazingly frozen for about a half hour, place it over the cake batter, and then cover it up with a little more batter. It should be about 3/4 full.
Bake these beauties for about 30 minutes or until a skewer comes out clean (yes it will even with the peanut butter inside), and let them cool.
For the salted caramel frosting, you are going to start out with a little bit of sugar and a splash or two of water, simmering over medium-high heat. Give it a good stir, let the sugar dissolve (stir more to help it along if necessary) and let come to a boil. Once it reaches a boil, stop stirring.
When you pull it off the heat, immediately, but slowly, add some cream or heavy whipping cream and a little vanilla. It will look like this once those are stirred in.
From here it is your choice of how to decorate the cupcakes. I have a lot of learning to do with cupcake decorations, so I was just playing around with it, but to finish the cupcakes off, I adorned them with a small amount of sea salt, to bring out the saltiness a little bit more.
Viola! Finished cupcake. PS, thanks Heidi for the word idea :)
Vanilla and Salted Caramel Cupcake with a Peanut Butter Surprise | Printable Recipe
makes about 18
for the cake:
-250 gr/2 cups + 2 Tbsp butter (softened)
-1 tsp vanilla extract/essence
-1 1/4 cup sugar
-3 eggs, room temperature
-2 1/4 cup self raising flour
-3/4 cup milk (you can substitute yogurt or sour cream)
-1 cup peanut butter
for the frosting:
-1/4 cup granulated sugar
-2 Tbsp water
-1/4 cup cream/heavy whipping cream
-1 tsp vanilla extract/essence
-3/4 cup butter, softened (salted is ok)
-1/8 tsp sea salt, or kosher salt
-2 cups icing/powdered sugar
-Place peanut butter in the freezer for about 30 minutes to harden up
-Preheat the oven to 180C/350F. Line your cupcake tray with liners. Beat butter, sugar and vanilla with electric mixer until light and fluffy, about 3 minutes.
-Add eggs and beat until fully combined.
-Add flour and mix.
-Using a spoon, mix in the milk, or yogurt or sour cream if you prefer.
-Spoon a small amount of batter in the cupcake liners, then spoon a small amount of hardened peanut butter over the batter, and finish off the cupcake with more cake batter, until they are about 3/4 full.
-Bake about 35 minutes or until a skewer comes out clean. Let cool completely
-For the frosting, start out with sugar and water in a small saucepan over medium-high heat. Give a stir to help along the dissolving of sugar.
-Bring the mixture to a boil, and stop stirring. Continue cooking over medium-high heat until the caramel becomes a deep amber brown color, about 7 minutes.
-Pull mixture off the heat, and slowly stir in cream/heavy whipping cream and vanilla. Let cool for 20-30 minutes.
-Cream the butter and salt in a bowl until fluffy. Slowly add the powdered sugar until fully combined and finish off with the caramel mixture.
-Top the cupcakes with the frosting how you desire and adorn with sprinkles of sea salt.
Frosting adapted from CHOW.
What kind of surprises would you like in your cupcake?