Categorized | All Recipes, Sweet

White Chocolate, Caramel and Macadamia Cupcakes and Sugar Spirals

Posted on 05 May 2010 by Mădălina

I love White Chocolate Macadamia cookies–they are perhaps one of my favorites. It seemed like a good idea to translate this flavor into a cupcake. While the white chocolate macadamia base tasted wonderful on its own, I thought that the caramel butter cream added a little bit extra.

If you happened to be at Cupcake Camp Toronto, you might have gotten a chance to try them. Regardless, here is the recipe so you can try them at home! Enjoy.

[48 mini cupcakes or 20 large cupcakes]
White Chocolate, Caramel and Macadamia Cupcakes
Ingredients:
- 1 cups cake flour, not self-rising
- 3/4 cups unbleached all-purpose flour
- 1 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 3/4 cup white chocolate (cut into small pieces)
- 3/4 cup macadamia nuts (cut into small pieces)

Caramel Buttercream
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 1 tablespoon milk
- 1 cup confectioners sugar, sifted
- 1/2 cup granulated sugar
- 1/2 cup whole milk (or cream for a little bit of extra goodness)
- 1 tablespoon water


Directions:
Caramel Butter Cream
1. In a heavy sauce pan, bring granulated sugar and water to a boil. Bring the
mixture to a boil, and allow to cook until it turns into an amber/caramel color
(approximately 300′F), stirring often.

2. Remove from heat, and allow the mixture to cool (approximately 200′F).
When the mixture is at a thicker viscosity, add the milk, and stir constantly. Your
mixture will begin to harden, as the milk is at a colder temperature.
3. Return the caramel back to the heat, and on MEDIUM heat, allow the caramel
mixture to dissolve and incorporate. Remove from heat, and transfer to a
heat-proof bowl. Cover, and set aside to cool.

4. Using an electric mixer on medium-high speed, beat butter until smooth. Slowly add sugar, 1/4 cup at a time, beating well, and scraping the sides after each
addition. Add tablespoon of milk, and raise mixer speed to high. Beat for 20-30
seconds. When the caramel/milk mixture is cool enough, add it to the butter cream, and beat on medium-high speed for an additional 20-30 seconds, until well
combined and fluffy. If you’re not using the buttercream immediately, transfer to
an air-tight container and refrigerate for up to 10 days. Before using, bring to
room temperature, and beat on low speed until fluffy.

White Chocolate Macadamia Cupcake Base

1. Preheat oven to 350°. Line cupcake pans with paper liners and set aside. In a large bowl, combine flours, baking powder, salt, white chocolate, and macadamia nuts and set aside (dry ingredients). In a separate bowl, combine eggs, milk, and vanilla (wet ingredients).

2. Using an electric mixer, cream butter and sugar until well combined and smooth. Slowly incorporate the dry ingredients. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, approximately 10-12 minutes for mini cupcakes, 17 to 20 minutes for large cupcakes.

4. Transfer cooked cupcakes to a wire rack to cool. Once cooled, frost with icing, and garnish with caramel swirl.
Comments:

7 Comments For This Post

  1. steetoa Says:

    Those look awesome! Not sure I have all the skillz (or patience) for the spirals, though. ;)

  2. Jessica Says:

    once again you amazed us with your talent and passion for baking.congratulations!

  3. {freckled Fancy} Says:

    wow! what a great idea to do the sugar spirals. these look amazing :)

  4. Nadine Says:

    These look so good!! I'm hungry now :)

  5. Anonymous Says:

    these are not very good….I tried the recipe because it looked great, but it was a dissapointment. They tasted more like dry muffins instead of cupcakes…. :-(

  6. mădălina Says:

    hmm. I'm sorry to hear that– mine turned out so moist, and almost too gooey.

    I'll have to re-try the recipe, and double check my results. How long did you bake them for? Did you over beat (or under beat) the batter?

    :(

  7. Emily Says:

    The frosting is AMAZING!!! I think I over beat and over baked my cupcakes but I will for sure be trying to make these again! And I want to try the spirals but just didn’t have the energy left after cooking all day with meals for the week.

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