Tri-color cupcake with salty caramel

Description

Crisp, delicate, airy cake with poppy seeds, chocolate and turmeric. Bright, beautiful, festive. A simple and fairly quick to prepare. It is sure to delight you and your family with its taste and wonderful aroma. And salted caramel, in my opinion, will be a good addition to this delicious pastry. Come on in, help yourself.

Ingredients

Flour

150 g
Butter

150 g
Sugar

150 g
Chicken egg

4 piece
Leavening agent

1 tsp
Mac

1 Tbsp
Dark chocolate

50 g
Cream

50 ml
Turmeric

0.5 tsp
Salt

1 pinch
Vegetable oil

1 Tbsp
Brown sugar

150 g
Butter

50 g
Cream

80 ml
Salt

0.333 tsp

Cooking

Chocolate to break into pieces, melt it in hot milk, cool.

Soft beat butter with half of the white sugar. (75 g), one to drive the egg yolks.

Sift the flour with the baking powder and the parts to enter into the sugar - yolk mass. Carefully stir with a spatula until smooth.

Beat the egg whites with a pinch of salt in a dense foam. Then add the second half of the sugar (75 g) and blend a lot until stiff peaks.

In three or four stages to mix the whites into the batter. Mix with a spatula gently but thoroughly in upward strokes until smooth. The dough becomes lush and airy.

Divide the dough into three equal parts. First add the already cooled chocolate. Stir until smooth. The second is a dry Mac. (mix)

In the third part of the test, add turmeric. But it's a matter of taste, you can leave the dough white, no additives.

A baking dish ( diameter 21 cm, height 6 cm, volume 2 l ) grease with vegetable oil. To put it first in the chocolate dough. On top spread the dough with turmeric.

The top layer of the poppy. The uniformity and excessive accuracy is not so important. In the baking process the dough each time so intricately mixed and every time we get a new interesting pattern. Bake cupcake in preheated to 180° for 35-40 minutes. (focus on features of their equipment)

While the cupcake is baked to cook the caramel. In a deep frying pan melt the sugar over medium heat. Sugar all the time to stir. It needs to dissolve completely and not burn. Remove pan from heat and add the oil at room temperature. It is important to observe the temperature, otherwise the caramel may form lumps if you connect the hot caramel and cold butter. Mix well.

Then pour in the hot cream. Mix gently. Add salt. Return the pan with the caramel on the heat and cook, stirring constantly, for about three minutes, until salt is dissolved. Hot caramel has semi-liquid consistency and flows well with a spoon. When cooled it becomes thicker. We need caramel at room temperature.

The willingness of cake check wooden skewer. Cool it for ten minutes in the form.

Then remove the cake from the form and cool completely on wire rack.

Pour the cake cooled caramel. You're done! (if you don't want to cook the caramel, simply sprinkle it with icing sugar, grated chocolate or pour a sugar glaze) From this quantity of products coming out a decent amount of caramel, just enough for two cupcakes. ( always cook it with stock) Caramel so perfectly kept in the refrigerator in a tightly sealed jar for a few days.

Comments and reviews

Leave a comment or a recipe review