Almond Cupcakes with Salted Caramel Buttercream

“When you look at a cupcake, you’ve got to smile.”
Anne Byrn

I have to confess that I am not was never a cupcake person even though I love the eternal charm of these little baby cakes, and how immensely creative you can get with them.  I fell in love with them when Nadia invited me for the soft launch of her little baby in Gurgoan, The Cupcake Factory. Came back INSPIRED, dreaming of whites and pinks, feeling strangely happy!  Nadia’s passion shone ; she inspired me to make Almond Cupcakes with Salted Caramel Buttercream.But first about this enterprising young lady, hugely talented, very creative and so fortunate to have realized her dream. Nadia grew up in Kuwait, went on being a musician in Hollywood and then came right across seven seas to India and set up a cupcake shop here … amazing!! There are plenty of bakeries here, patesseries of every kind … but this was the first dedicated cupcake stop that I heard of locally. This young lady always loved to bake and somewhere along the way her dream was born. She has her own ‘factory’ or open kitchen on the side where fresh cupcakes are baked in house, the recipes largely developed by her and the flavours that set the heart a-flutter!Yesteryear cupcake memories tumbled right back in… Somewhere along the way the kids grew up and I stopped baking cupcakes. From a batch or two a week to maybe a batch in two months, I figure I became lazy! I had forgotten the charm of these precious little cakes…A well set up shop, aesthetically designed, beautiful pinks, a state-of-the art attached kitchen, trained chefs from Kuwait, fresh flavours that had something on offer for everyone, it’s a shop that is a must visit for the ambiance, for the variety, for the freshness of flavours and for the ‘whimsical’ appeal! Cute little girls in pinks tripping along happily, tiny hands clutching cupcakes, pleading voices begging for more! Yes, the charm was alive. Offered the wide choice, I opted for espresso {what else???}. One bite later, I succumbed to cupcake magic! Fabulous beautiful flavours, light tender crumb, the sweetness just right and the butter cream silky smooth. Perfect! I savoured the cupcake to the last crumb, to the last bit of frosting! I came back home and the teens {big kids???} searched my bag for cupcakes, so I put my plans to work early the next morning and made these, frosting and all! Was pretty chuffed with myself as they came out quite nice. {Thank you Jamie; I love the little hearts!}. Slightly sweet for Mr PAB because of the buttercream but polished off by the teens… the cupcake magic lives on!It was a pleasure to visit The Cupcake Factory. If you live in the vicinity, I urge you to stop by ASAP. Those honest to goodness tender beautiful bites will have you hooked.
The CUPnCAKE Factory
Ninex Citymart (next to Fortune Hotel)
Sohna Road, Gurgaon.

… and if you can’t, there are always these delicious ones you can bake!

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Recipe: Almond Cupcakes with Salted Caramel Buttercream

Summary: Almond and brown sugar cupcakes with a light, tender crumb topped with a silky salted caramel buttercream

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

• Almond Cupcakes
  
• 90g plain flour
• 55g whole almonds
• pinch salt
• 1scant tsp baking powder
• 100g brown sugar
• 50g unsalted butter
• 1 egg
• 110ml 2% milk
• 1/2 tsp pure vanilla extract
• 1/4tsp almond essence
• Salted Caramel Buttercream
• 15g sugar
• 15ml water
• 30ml low fat cream
• 50g unsalted butter
• 1/4tsp sea salt
• 85g icing sugar

Method:

1. Almond Cupcakes
2. Preheat the oven to 190C. Line a 12 mold cupcake tin with 8 liners {fill the remaining 4 with a 1/8 cup water each aid even heat distribution while baking}
3. Process the plain flour, whole almonds, 75g brown sugar {3/4 quantity}, salt and baking powder in the bowl of a processor until ground fine. Reserve.
4. Beat the butter with the remaining 25g sugar until pale. Add the egg and both extracts and beat again.
5. Add the flour mix in 3 lots alternating with the milk until smooth.
6. Divide between the 8 cupcake liners and bake for 20-25  minutes until light golden and a tester comes out clean.
7. Cool completely on rack.
8. Salted Caramel Buttercream
9. While the cupcakes are baking, heat the sugar and water in a heavy bottom saucepan,undisturbed, until the colour turns light golden brown.
10. Add the salt and cream and whisk rapidly with a balloon whisk until it all comes together into a salted caramel. {Please take care as the mixture will splutter in the beginning and will be really hot}.
11. Let it cool completely, about 30 minutes.
12. Whip the butter and icing sugar until smooth and fluffy. Add the salted caramel and continue to whisk until smooth.
13. Place into a piping bag and frost the cupcakes.

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