Irresistible these cupcakes with spun caramel for decoration!
For 6 cupcakes. Preparation: 30 min. Cooking: 25 min
100g of flour
75 g brown sugar
60 g butter
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.
To know everything about cupcakes:
10 ways to decorate cupcakes
Yummy, savory cupcakes!