The Caramel Cornflake Cupcake is a true Crumbs & Doilies favourite and now you can make it yourself at home! Sally's over at our Soho store with the full recipe and tutorial on how to bake these rich, caramelly, crunchy cupcakes. The Caramel Cornflake topping is a treat in itself; chewy, sweet, salty - it's EVERYTHING you could ever want and need. It goes without saying that caramel is HOT HOT HOT so please be careful and you may need to ask someone to help you out.
Have fun making them, and even more fun eating them! If you remember to then snap some pics of the finished cupcakes (....or the leftover crumbs) and share them with us on Instagram using the hashtag #cupcakejemma so we can all see and share!
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Preheat oven to 160C(fan assisted)
For the Wet Caramel / Caramel Sauce:
250g Caster/Granulated Sugar
125ml Water
250g Double Cream
1/2 tsp Vanilla Extract - GET YOURS HERE: cupcakejemma.com/collections/...
For the Cupcake:
2 Eggs
125ml Coffee
125ml Buttermilk (MAKE YOUR OWN: • Buttermilk Recipe | No... )
110g Vegetable or Sunflower Oil
140g Plain Flour (All Purpose)
185g Caster Sugar
35g Cocoa Powder
1/2 tsp Bicarbonate of Soda
1/4 tsp Salt
35g Chocolate Chips
For the Buttercream:
200g Soft Unsalted Butter
290g Icing Sugar
1/4 tsp Salt
Approx half of the cooled caramel sauce
For the Caramel Cornflake Topping:
225g Caster Sugar
150g Double Cream
75G Cold Butter
1/2 tsp Salt
1/2 tsp Vanilla Extract
90g Cornflakes
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5 авг 2024
