All caramel cupcakes

Irresistible these cupcakes with spun caramel for decoration!

For 6 cupcakes. Preparation: 30 min. Cooking: 25 min


For cupackes

6 caramels

100g of flour

75 g brown sugar

60 g butter

1 egg

5 cl of liquid cream

1 tsp. 1 teaspoon baking powder

3 drops of liquid vanilla

For the decor

75 g caramel spread (Salidou)

100 g mascarpone

75 g sugar


1. In a salad bowl, whip the soft butter with the brown sugar with an electric mixer. Add the egg and vanilla. Using a spatula, stir in the flour, baking powder and then the cream. Fill the imprints with a muffin plate lined with pleated paper boxes by adding the caramels. Bake 20 to 22 min in the oven, preheated on th 6 (180 ° C). Let cool.

2. Beat the mascarpone with the spread. Put the preparation in a fluted pastry bag and place in a volute on the cupcakes. Keep cool.

3. In a small saucepan, make a light caramel with the 75 g of sugar. With a spoon, pour it in a thin stream on a sheet of baking paper by drawing 6 decorations in crossed zigzags. Also drop a few drops. Leave to harden, peel gently and decorate the cupcakes.

Read also

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