Crumbly cupcakes are a perfect idea for a quick and sweet snack, and combined with caramel cream, they create an exceptionally delicious combination. Mouth-watering cupcakes filled with caramel cream and sprinkled with pecans are a real treat for the taste buds. Discover our recipe for these sweet treats!
Ingredients
For the Cake
- Wheat flour – 250 g
- Butter – 150 g
- Powdered sugar – 80 g
- Egg – 1 pc.
- Vanilla extract – 3 g
- Salt – 1.5 g
For the Caramel Cream
- Sugar – 500 g
- 36% cream – 180 ml
- Whole milk (3.2%) – 100 ml
- Butter – 80 g
- Pecans – 60 g
Preparation
Caramel Cream: Step 1: Heat the Milk Heat the milk in a saucepan with the addition of cream.
Step 2: Add Sugar Slowly add sugar to the boiling milk with cream and mix well.
Step 3: Cook the Ingredients Cook the ingredients over low heat until caramelized, stirring the contents of the saucepan occasionally. Depending on the utensil used, this will take between 15 to 45 minutes (e.g., caramel will thicken faster on a ceramic pan than in a pot).
Step 4: Add Butter When the milky mass thickens, add butter and mix. Bring to a boil again.
Step 5: Cool the Caramel Cool the boiled caramel in a cool place. You can transfer it to a clean jar or let it cool directly in the saucepan and use it all for the cupcakes.
Cupcakes: Step 6: Mix the Dry Ingredients In a bowl, mix flour, powdered sugar, and salt. Set aside the prepared dry ingredients for a moment.
Step 7: Add Butter Add cold butter to the dry ingredients, then gently knead it with your fingers to combine with the dry ingredients.
Step 8: Add Egg and Vanilla Extract Add egg and vanilla extract to the mixture. Mix thoroughly to combine the ingredients.
Step 9: Wrap the Dough in Plastic Wrap and Chill Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 10: Roll Out the Dough After chilling the dough, roll it out on a lightly floured surface. The dough should be about 2 cm thick.
Step 11: Cut Out the Dough Use a cookie cutter to cut out circles from the dough, then line the cupcake tin with them.
Step 12: Bake the Cupcakes Place the cupcake tin in a preheated oven and bake for about 15-20 minutes. During this time, they should acquire a golden-brown color.
Step 13: Fill the Cupcakes Place a previously heated caramel cream on the bottom of each cupcake and sprinkle with chopped pecans. Serve warm or cold, allowing the caramel to slightly thicken.
