Caramel Cupcakes
Topped with a caramel whipped cream and then drizzle of caramel, these gluten-free chocolate cupcakes made with Lindt EXCELLENCE Caramel with a Hint of Sea Salt are a rich and decadent dessert that will please young and old alike.
Chocolatier’s Tip:
For make ahead, set Caramel Whipped Cream with gelatin.
If you prefer, decorate with our Salted Caramel LINDOR Truffles.
EXCELLENCE Caramel and Seasalt Bar 100g
45 minutes
Medium
12 people
Ingredients
- Gluten Free Chocolate Cupcakes:
- 4 tsp (20 g) cornstarch
- 4 tsp (20 g) cornstarch
- 4 tsp (20 g) cornstarch
- 1/4 tsp (2 g) baking powder
- 70 g unsalted butter, room temperature
- 2/3 cup (150 mL) (95 g/3.3 oz) caster sugar, divided
- 4 medium eggs, separated
- 1 tsp (5 ml) vanilla extract
- 2 bars (100 g) Lindt EXCELLENCE Caramel with a touch of sea salt, melted
- Caramel Sauce:
- 2,4 dl (215 g) caster sugar
- 1 tsp (15 ml) golden syrup
- 1,2 dl (120 ml) 35% whipping cream, room temperature
- 60 g butter, room temperature
- 1 tsp (15 ml) vanilla extract
- 1/4 tsp (1 ml) sea salt
- Caramel Whipped Cream:
- 2,4 dl (250 ml) 35% whipping cream
- 0,6 dl (25 g) icing sugar, sifted
- 3 tsp (45 ml) Caramel Sauce, cooled completely
- 1 bars (100 g) Lindt EXCELLENCE Caramel with a touch of sea salt, cut into diamonds
Method
Step 1.
Gluten Free Chocolate Cupcakes:
Preheat oven to 180°C. Grease and flour 12 muffin cups and line bottoms with a round of parchment paper; set aside. Whisk together almond flour, cocoa powder, cornstarch and baking powder; set aside.
Step 2.
Beat butter and half of the sugar until light and fluffy. One at a time, beat in egg yolks until incorporated after each addition. Beat in vanilla. Fold in melted chocolate. Stir in almond flour mixture.
Step 3.
Beat egg whites with electric mixture on medium speed until foamy. Gradually add remaining sugar and beat on high speed until stiff peaks start to form. Fold one third of egg whites into chocolate batter than fold in remaining egg whites just until blended.
Step 4.
Divide batter among prepared muffin cups. Bake for 25-30 minutes or until only a few moist crumbs stick to a cake tester when inserted into the centre of the cupcakes. Transfer to wire rack and cool completely.
Step 5.
Caramel Sauce:
Add golden syrup to medium heavy-bottomed saucepan and gently heat. Add the sugar. Without stirring, cook for 10-15 minutes or until uniformly golden brown, gently swirling the pan if sugar is browning unevenly.
Step 6.
Carefully add whipping cream. Stir slowly with wooden spoon until combined. Cook for 2 more minutes. Remove from heat. Add butter and sea salt. Cool completely. Store in airtight container in refrigerator for up to 2 weeks.
Step 7.
Caramel Whipped Cream:
Whip cream until stiff peaks start to form. Beat in icing sugar until blended. Beat in cooled caramel sauce until blended. Spoon whipped cream into piping bag fitted with large round tip.
Step 8.
Pipe generous amount of Caramel Whipped Cream onto each cupcake. Drizzle with some of the remaining Caramel Sauce. Garnish with diamond of Lindt Excellence Caramel with a Hint of Salt. Serve immediately.
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