I was tired of cupcakes lately and it felt really long time since I had not prepared or, Mange ni. This was before I landed in Violet* and I enjoy their vanilla cupcakes, glaçage caramel beurre salé! Something really amazing, the texture of the frosting was absolutely perfect and the light taste of caramel with salted butter absolutely insane. Since, it was an obsession, I had to find a recipe that comes close.

After much research, I came across the recipe Mafouga, whose glaze me paressait very close to what I wanted. I launch it in its recipe, the cake batter seems very liquid, even after rechecked 2 Once the conversion cups-grams (it is Canadian); I still still, I filled my cupcake pans, I stuffs them and I go into the icing. The manufacture of caramel syrup is a bit dangerous but I'm doing and the frosting is amazing, totally the same texture and taste than in Violet. Then I go out my cupcakes from the oven, and there, une catastrophe… a custard texture mid-blown mid, overcooked above, enough below, the whole bathing in a 1/2 cm of fat. Garbage live, no choice. But the icing is, perfect, me with open arms. Quick quick, find another recipe and a batch repeat.

This time, a sure, a recipe for Magnolia Bakery, best cupcakes in New York to the delight heroines of Sex&The City heroines. I redo my conversions, in fear (it's been a while since I had not missed a cake, I could not remember how annoying it is) and there, whew, the result is to go: pretty little vanilla cupcakes ready to be iced with incredible salted butter caramel icing. I weigh my words: this is the BEST frosting for cupcakes on earth. To conclude this article very fashionable and very girly, I would say just to keep them, I found a box up to such wonderful delicacies; it is the detail that kills, I say no more, fashionistas will recognize… ;-) Agent Provocateur box

*Violet: Adorable “cake company” installed in East London and whose cupcakes are prepared with natural ingredients by Claire Ptak, it's the latest craze!!! The front does not look like much but the bohemian country atmosphere inside is absolutely great and the cakes are a real dream. A test must if you pass by the British capital. Violet: 47 Wilton Way, E8 3ED, London

Vanilla Cupcakes & butter frosting, caramel, sea ​​salt

Cupcakes from a recipe of Magnolia Bakery
Frosting from a recipe of Mafouga

Prep: 20 + 10 + 15mins (preparation of cupcakes + preparation of the glaze + frosting for cupcakes)
Cooking: 20-25mins
Cooling time before frosting: 30mins
Drying time after frosting: 1hr

Serves 12 cupcakes

- 90g raising flour
– 80g plain flour
– 110g butter (at room temperature)
– 180g sugar
– 2 eggs
– 120ml milk
– 1 tablespoon vanilla extract

– 60g of unsalted butter
– 220g icing sugar
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
– 3 tablespoons caramel syrup ** (or liquid caramel type Vahiné)
– sea ​​salt (to taste 3 pinches for me)
– decorations (Here sugar silver beads)

Preparation of vanilla cupcakes: Pre-heat the oven to 180°C/Gas 4.

In a large bowl using electric beaters or the bowl of your mixer,, beat the butter at medium speed until a smooth consistency. Add sugar gradually and beat until it is foamy (approximately 3 minutes). Add the eggs, one by one, whisking well after each addition.

Add the dry ingredients 3 time, alternating with the milk and vanilla extract. At each addition, beat until ingredients are incorporated. Using a rubber spatula, scrape the batter into the bowl to ensure ingredients are well mixed.

Place the paper liners in your muffin molds. Pour the batter into each box by filling in 3/4.

Bake at 180 degrees for 20-25 minutes or until a toothpick inserted in center comes out clean.

Cool cupcakes in their molds for 15 minutes before putting them on a grid. Let them cool completely before adding the frosting.

Preparation of the butter, caramel and fleur de sel frosting: Cook the butter until browned. Pass through a sieve and let cool. In a large bowl using electric beaters or the bowl of your mixer,, slow speed, add sugar, gradually.

When it seems that butter can absorb more sugar, add a little cream or caramel syrup.

Repeat until mixture is smooth and all the sugar is incorporated. Salt to taste.

Frosting for cupcakes: Using a tablespoon, a spatula or a pastry bag (this time, I have not used Pocha socket but a spatula to spread frosting and give it a little home-made side), spread the frosting on the cupcakes. Sprinkle with decorations or top with one or more silver sugar balls. Let the glaze dry for an hour in the open air before tasting.

These cupcakes are preserved 5 days in the refrigerator in an airtight. Ditto for the frosting if you don't use it immediately.

** The caramel syrup is the only step long and somewhat complicated recipe and, this, especially as it takes 3 tablespoons for glazing. Obviously, this is what gives its unique taste to the frosting but sea salt is there to take a little taste you can completely replace liquid caramel type Vahiné (provided that it is nature and not caramel rum example).

Caramel syrup

- 200g sugar
- 5cl + 10cl water (to stop the process of caramelization)

In a small deep pan, Combine sugar, water. Moisten the inside of the pan using a brush to prevent the formation of sugar crystals.

Put the pan on high heat and cook until the sugar takes a beautiful amber color. Carefully pour the cup of water in the caramel (wear long-sleeved jacket and put an oven glove to pour water to protect against hot splashes).

Reduce heat to medium, whisk the caramel until reduced and only touchdown of the cooled caramel on the back of a spoon glue between the fingers (from 5 and 10 minutes).

Share on FacebookTweet about this on TwitterGoogle+Pin on PinterestEmail to someone