"Simplicity is the ultimate sophistication" LdV

Monday, 12 October 2015

SALTED CARAMEL "SALIDOU" CUPCAKE (Cupcakes au caramel beurre salé Salidou)

(Cupcakes au caramel beurre salé Salidou )

You have been so many (hundreds to be precise), to look at my homemade salted caramel (Salidou) as well as my cake that I have decided to incorporate it to yummy cupcakes. I am not very used to cupcakes actually but living in London, I have discovered that cakes in general where eaten in a muffin or cupcake shapes.  
So here you are. For the caramel Salidou, it is obviously better to realize yours (recipe here). 

Wine pairing : Pineau des Charentes (White) from Charente.

A quick glance in your kitchen...

In your fridge
Crème fraîche  

In your cupboard
Baking powder
Caster sugar

Around 20 cupcakes

250g 8,81 oz of flour sifted
15cl 5 oz de crème fraiche 
50g 1,7 oz of caster sugar
3 eggs 
11g 0,39 oz of baking powder 
120g 4,2 oz of melted butter 

Pre-heat your oven to 180°.
Combine the eggs together with the flour, baking powder and sugar.
Add the crème and the butter. Mix thoroughly.
Pour 1 tbsp into cupcakes moulds.
Add 1 tsp of Salidou in the centre of each mould.
Pop in the oven for 20-25 minutes.

Leave them to set a few minutes before enjoying …

Cupcakes au caramel beurre salé Salidou

Pour environ 20 cupcakes
250g de farine tamisée
1 levure chimique
15cl de crème fraiche
50g de sucre en poudre
3 œufs
120g de beurre fondu
160g de caramel Salidou (recette en début de page)

Préchauffez votre four à 180°.
Battez les œufs avec le sucre, la farine et la levure dans un récipient.
Incorporez la crème avec le beurre fondu. Bien mélanger.
Déposer 1 CAS de la mixture dans des moules a cupcakes (ou petits muffins).
Ajoutez 1 CAC de Salidou dans le centre de chaque moule.
Enfournez pour 20-25 minutes.

Attendre quelques minutes avant de les dévorer !

No comments:

Post a Comment