These lovely little morsel's are a true treat and an impressive addition to a family party table.
A true treat, which everyone deserves every now and again, these cupcakes are delicious and impressive to serve to children and adults alike.
Preheat oven to 175C.
Grease a cupcake tray or add cupcake cups to a cupcake tray.
Add the flour, baking powder, salt to a bowl, mix and set aside.
In a separate bowl, blend the egg and sugar until smooth.
Add the oil, vanilla beans and blend.
Add 1/2 of the dry ingredients and 1/2 of the buttermilk and blend.
Add the other half of the dry ingredients and remaining buttermilk and blend.
Scoop the batter into the cupcake moulds ensuring it's evenly distributed.
Put in the preheated oven for 18-20 minutes.
Remove and allow to cool.
In a saucepan and over a low heat, melt the butter and add the brown sugar.
Add 1/2 of the heavy cream while whisking, and turn up the heat and continue to whisk until the mixture comes to the boil.
Once the brown sugar has dissolved, remove from the heat.
While whisking, add the salt, vanilla beans, and mix thoroughly.
Transfer to a mixing bowl and add the castor sugar and mix with a blender.
Add the remaining heavy cream and blend well.
Using a piping bag, add the frosting to the cupcakes.
Sprinkle with salt and drizzle with maple syrup (optional) or caramel sauce (optional) and decorate as desired.
For a less labour intensive option, this recipe can easily be turned into a cake rather than cupcakes. Just use a cake tin instead!
Ingredients
Directions
A true treat, which everyone deserves every now and again, these cupcakes are delicious and impressive to serve to children and adults alike.
Preheat oven to 175C.
Grease a cupcake tray or add cupcake cups to a cupcake tray.
Add the flour, baking powder, salt to a bowl, mix and set aside.
In a separate bowl, blend the egg and sugar until smooth.
Add the oil, vanilla beans and blend.
Add 1/2 of the dry ingredients and 1/2 of the buttermilk and blend.
Add the other half of the dry ingredients and remaining buttermilk and blend.
Scoop the batter into the cupcake moulds ensuring it's evenly distributed.
Put in the preheated oven for 18-20 minutes.
Remove and allow to cool.
In a saucepan and over a low heat, melt the butter and add the brown sugar.
Add 1/2 of the heavy cream while whisking, and turn up the heat and continue to whisk until the mixture comes to the boil.
Once the brown sugar has dissolved, remove from the heat.
While whisking, add the salt, vanilla beans, and mix thoroughly.
Transfer to a mixing bowl and add the castor sugar and mix with a blender.
Add the remaining heavy cream and blend well.
Using a piping bag, add the frosting to the cupcakes.
Sprinkle with salt and drizzle with maple syrup (optional) or caramel sauce (optional) and decorate as desired.
For a less labour intensive option, this recipe can easily be turned into a cake rather than cupcakes. Just use a cake tin instead!