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Oh, hello. I just made these gorgeous chocolate caramel cupcakes for the display because we didn't have enough of them. So I thought I'd take you upstairs and show you how it's done. Because everyone should keep a recipe for chocolate caramel cupcakes at the ready. So come with me. I was trying to get rid of the lumps. So I just tried to get rid of the lumps. Sorry. Dance on the dance floor today, make my day. I need a place to stay for the night. Dance on the dance floor today, make my day. Okay, I'll let this cool and move on to making the chocolate sponge cake. So, this will actually be a plant-based sponge cake. You can use it if you are making all-vegetable cupcakes. We really like them because
they are really moist and chocolatey. So it's up to you. If you want to make a regular chocolate recipe, you can find many of these on Cupcake Jemma's channel. Just search for "chocolate cupcakes." We probably have a whole.What are they called? Library? Playlist. Oh my God. Okay, grandma. Oh, isn't this a library? OK. Let's get to cooking. So, I pre-added apple cider vinegar to my soy milk. It looks pretty disgusting now. Soy milk has an interesting property-it helps emulsify ingredients, which is why we use it in our plant-based cupcakes. Finally managed. Yes.
Pour it in there and just ignore the texture. But then it will get better, so it's all good. Uh, I also have vegetable oil. Add it. I actually like the way it looks because it looks a bit like a lava lamp. Whisk this until the ingredients are completely combined. Now I have also mixed the other ingredients in advance. So, I have flour, cocoa powder, baking soda, baking powder, a pinch of salt, sugar, and chocolate chips. All ingredients and proportions will be in the description below, so don't panic. So, pour it all out there. And then simply whisk everything together until smooth. Now, if you want, you can pour this into a jug or a pastry bag. I'm not very good with a pastry bag when it comes to
such a liquid mixture. Uh, I'll just pour this out because this bowl has such a convenient spout. Is this a nose? What is this? Apparently there's a technical name for this. Just fill them about 2/3 full. Well, okay. Time to bake them. I set the oven to 160°C. It is a convection oven. So adjust your oven if you don't have convection. I will bake them for 20 to 22 minutes. I'll check them at the 20th minute, try them with my finger to see how they are. Oh yeah, I knew you would do it, Nicky.
Hello everyone, welcome back. I have some cooled cupcakes. For a moment I forgot where they were. I also have Swiss meringue cream. Obviously, here at the bakery, we always have plenty of this cream. We make a big batch of regular Swiss meringue cream and then add what we need. For example, vanilla or, as in this case, caramel. So I just added a little bit of the wonderful chilled caramel sauce to the cream "by eye" until the color and taste were the way I like it. If you need a Swiss cream recipe again, this channel is full of them. Just search a little.
Honestly, you don't have to try too hard. And then, maybe he'll even be there. Who knows? Maybe there's a link there. I also have some caramel in a pastry bag because we're going to fill these things. Of course, we need to make some room, so take your trusty apple corer and insert it into the center. Boop. A little treat for the chef. Oh my God. It turns into a tower. Whip your cream a little before filling the pastry bag. This always helps, whether it's Swiss or American cream. This helps make it a little smoother. If you made it yesterday or earlier, it will have bubbles in it. Therefore, it is always useful to knead it a little. It's also useful for, well, I
don't know what these muscles are called. There must be several of them there. Triceps, biceps, all those "-ceps". I have a large round nozzle. But of course, it's your cupcake. Do what you want. This is how we do it. Oh, she slips and slips. I like to start a little away from the cupcake so that the cream goes on evenly, because then it pushes itself out a little. And now my trusty.who is this? I have terrible eyesight. Half a teaspoon. I'll just make a small indentation on top and press it down a little. Just wipe off the excess. And then the last.Well, actually no, not the last.
Penultimate: fill those little holes with your caramel. I have too much of it. Oh. I don't know why it was so exciting, but it was. This is really the final stage, and it's a pinch of sea salt flakes, like Maldon. We use Maldon. Um, you could also use something like Cornish sea salt. This is a great brand. Do n't they look fabulous? Um, I mean this one looks fabulous, but since it's cracked, I'll have to put it away instead of putting it on the counter. This one will be mine, mostly because it's the best. Oh, wait. I need you to just adjust it from the side. Oh my God, he's so wet. I know many people don't like the word " moist," but in this case it's the only appropriate word. Are we ready? It will be
a mess. This will be a real mess. I'm actually a little scared. Wait. Not so bad. No. Mm. I don't really think there's a better.Oh, [__]. It will leak. Now it is breaking through from the other side. I don't think there's a better combination, honestly. Aren't they made for each other? Well, this flavor keeps appearing on the counter. Be sure to check out Crumbs &Doilies' Instagram to see what new flavors we have in store. We change the menu every week and post it on Instagram, so you'll always be in the know. This is one of my favorite things and I'm excited to share it with you.
I hope you enjoy cooking or eating them if you come here. See you later. No. No, they are all mine. Yes. They are mine.
