12 servings Prep: 10 mins, Cooking: 20 mins
Why have just plain vanilla cupcakes, when you can have caramel and cream stuffed vanilla cupcake sandwiches?
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|1 cup||castor sugar|
|2 tsp||vanilla essence|
|2 1/2 cup||flour|
|2 tsp||baking powder|
|1 tsp||vanilla essence|
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Preheat the oven to 180°C and prepare two cupcake trays with cupcake liners.
In a cake mixer, whisk together the eggs, oil and castor sugar until well incorporated and the sugar has dissolved then add the vanilla essence.
Sift in the flour, baking powder and mix until just incorporated. Finally, fold in the milk.
Spoon the batter into the cupcake liners until 3/4 full then bake in the preheated oven for 15-20 minutes or until a toothpick, when inserted comes out clean.
Remove the baked cupcakes from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.
Once cool, cut the tops of the cupcake off, following the line of the cupcake liners, then smear a layer of caramel (this depends on how much caramel you prefer) and pipe a layer of whipped cream (I added a teaspoon of vanilla to 500ml of cream and whipped until stiff peaks formed) then cover with the top of the cupcake and finally dust with icing sugar.
To store, place in an airtight container and store in the fridge.
Reprinted with permission from Saadiyah Hendricks from Sadie’s Bubble of Yum, follow along on Instagram for more.
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