Caramel Cheese Cupcakes
by freesiaa-made
Favorite
Difficulty
Easy
Time
1h
Serving
2
A must-have cupcake for a party~
1. Caramel Butter Sauce: Pour water into the sugar to spread the sugar evenly on the bottom of the pot and heat it over medium heat (use a pot with a thicker bottom)
2. Heat over medium heat (use a pot with a thicker bottom), don’t stir when heating or the sugar will crystallize
3. When the sugar starts to brown, turn off the heat and let it stand for 20 seconds. While making the caramel, heat the whipped cream until it just boils
4. Pour the hot whipped cream into the caramel twice and stir quickly at the same time (be careful of splashing)
5. Let cool for later
6. Beaten eggs
7. The butter is softened at room temperature and whipped until it becomes whitish and larger (in the winter it can be put in the oven to soften at 40 degrees), add the egg liquid in 3 times, wait until the egg liquid is completely absorbed, then add it again, and mix well
8. Add fine sugar and mix well, add warm milk and mix well, add caramel cream sauce and mix well, (it doesn’t matter if oil and water separate slightly) add baking powder and mix well
9. Pour in low-gluten flour
10. Stir until there is no dry powder
11. Put the batter into the piping bag, squeeze the batter into the cup cake cups for 6-7 minutes, preheat the oven at 170 degrees and bake the middle layer for about 35 minutes
12. You can insert a bamboo stick, if it is clean after pulling it out, it is ready to bake
13. Caramel cheese top: cream cheese and butter are softened and mixed with all the ingredients, whipped until white and bulky
14. Decorate the flower mouth with cookies, and put the caramel cheese paste into the piping bag
15. Squeeze the top of the cake from the outside in
16. Pour a little caramel sauce first, sprinkle with shredded coconut, then pour the caramel sauce again for decoration
17. .
