Deliciously crumbly cupcakes make for a perfect quick and sweet treat, especially when paired with caramel. These mouthwatering cupcakes filled with caramel and sprinkled with pecans are a true delight for the taste buds.
Ingredients
- Wheat flour – 250 g
- Butter – 150 g
- Powdered sugar – 80 g
- Egg – 1 piece
- Vanilla extract – 3 g
- Salt – 1.5 g
Caramel
- Sugar – 500 g
- Heavy cream (36%) – 180 ml
- Milk (3.2%) – 100 ml
- Butter – 80 g
- Pecans – 60 g
Preparation
Heat the milk in a saucepan along with the heavy cream. Slowly add sugar to the simmering milk and cream mixture and mix well.
Cook the ingredients over low heat until a caramel color is achieved, stirring the contents of the pot occasionally. Depending on the cookware used, this can take anywhere from 15 to 45 minutes (for example, caramel thickens faster in a ceramic pan than in a regular pot).
Once the milk mixture thickens, add butter and mix. Bring the mixture to a boil again. Allow the caramel to cool in a cool place. You can transfer it to a clean jar or let it cool directly in the pot and use it all for the cupcakes.
In a bowl, mix flour, powdered sugar, and salt. Set aside the dry ingredients. Add cold butter to the dry ingredients, then gently knead it with your fingers to mix it with the dry ingredients. Add the egg and vanilla extract to the mixture. Mix thoroughly to combine the ingredients.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. After chilling, roll out the dough on a lightly floured surface. The dough should be about 2 cm thick. Use a cookie cutter to cut out circles from the dough, then place them in cupcake molds. Place the cupcake molds in a preheated oven and bake for about 15-20 minutes. They should turn golden-brown during this time.
Place warm caramel on the bottom of each cupcake and sprinkle with chopped pecans. Serve warm or cold, depending on whether you prefer the caramel to slightly set.
