Gluten-free Chocolate Caramel Cupcakes
Lindt EXCELLENCE Dark Caramel & Sea Salt Bar 100g
- For the cupcakes:
- 50 g almond flour
- 25 g cocoa powder
- 20 g cornflour
- 1/4 tsp baking powder
- 70 g unsalted butter, at room temperature
- 95 g caster sugar
- 4 medium eggs, separated
- 1 tsp vanilla extract
- 100 g Lindt EXCELLENCE Caramel with a Hint of Salt, melted
- For the salted caramel sauce:
- 215 g caster sugar
- 1 tbsp golden syrup
- 120 ml double cream, at room temperature
- 60 g butter, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- For the caramel-infused cream:
- 250 ml double cream
- 25 g icing sugar, sifted
- 3 tbsp cooled salted caramel sauce
- 100 g Lindt EXCELLENCE Caramel with a Hint of Salt, cut into diamonds
For the cupcakes: Preheat the oven to 180°C/ 160°C /Gas Mark 4. Grease and flour 12 muffin cups and line the bottoms with a round of greaseproof paper; set aside.
Whisk together the almond flour, cocoa powder, cornflour and baking powder; set aside.
Beat the butter and half of the sugar until light and fluffy. Gradually add the egg yolks, one at a time, making sure each is incorporated before adding the next. Beat in the vanilla extract before folding in the melted chocolate. Stir in the almond flour mix until combined.
In a separate bowl, beat the egg whites with an electric mixture on medium speed until foamy. Gradually add the remaining sugar and beat on high speed until stiff peaks start to form. Fold one third of the egg whites into the chocolate batter before folding in the remaining egg whites until just combined.
Divide the batter among the prepared muffin cups. Bake for 25-30 minutes or until only a few moist crumbs stick to a skewer when inserted into the centre of the cupcakes. Transfer to a wire rack and leave to cool completely.
For the caramel sauce: Add the golden syrup to a medium heavy-bottomed saucepan and gently heat. Add the sugar. Without stirring, cook for 10-15 minutes or until uniformly golden brown, gently swirling the pan to ensure the sugar is browning unevenly.
Carefully add the cream, stirring slowly until combined. Cook for 2 more minutes. Remove from heat. Stir in the butter and sea salt. Leave to cool completely (this can be stored in airtight container in the refrigerator for up to 2 weeks).
For the caramel whipped cream: Whip the cream until stiff peaks start to form. Beat in the icing sugar, followed by the cooled caramel sauce until just combined. Spoon into a piping bag fitted with large round tip.
Pipe a generous amount of Caramel Whipped Cream onto each cupcake. Drizzle with some of the remaining Caramel Sauce. Decorate with a diamond of Lindt EXCELLENCE Caramel with a Hint of Salt. Serve straight away
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