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White Chocolate, Caramel and Macadamia Cupcakes and Sugar Spirals
 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. White Chocolate, Caramel and Macadamia Cupcakes [ 48 mini cupcakes or 20 large 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.   related searches : White
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