Caramel & Crumble Cupcakes
With this recipe, you’ll create a cupcake one can’t refuse. It’s light, elegant – not overly sweet – yet overly indulgent thanks to the caramel and chocolate pairing in the ganache and the drizzle. Remember: when your guests or customers notice there’s a chocolate and caramel combination on the menu, they can’t resist!
- Level:
-
Easy
- Makes:
-
15-20 cupcakes
Olive Oil Biscuit
Ingredients: Olive Oil Biscuit
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416 gwhole eggs
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520 gSugar
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312 gcream 35% fat
Preparation: Olive Oil Biscuit
Mix together.
Ingredients: Olive Oil Biscuit
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416 gflour
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104 gpotato starch
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21 gBaking powder
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2 gfine salt
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208 golive oil
Preparation: Olive Oil Biscuit
Add.
Pipe into cupcake moulds or paper baking cups.
Bake for 12 mins. at 180°C.
Crumble
Ingredients: Crumble
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175 gflour
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110 gcaster sugar
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salt
Preparation: Crumble
Mix in the bowl of the stand mixer at low speed (using the flat mixing beater).
Ingredients: Crumble
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110 gbutter (diced)
Preparation: Crumble
Briefly and roughly mix in the butter at low speed. Make sure the texture remains lumpy and not over-processed.
Spread out evenly on a baking tray lined with baking paper.
Bake for 20 mins. at 165°C.
Whipped Gold Ganache
Ingredients: Whipped Gold Ganache
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833 gcream 35% fat
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77 gtrimoline
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3 gvanilla bean
Preparation: Whipped Gold Ganache
Heat together (to 85°C).
Leave to infuse for a few minutes.
Ingredients: Whipped Gold Ganache
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9 ggelatine mass
Preparation: Whipped Gold Ganache
Mix and pour over the previous mixture. Emulsify well.
Ingredients: Whipped Gold Ganache
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123 gcream 35% fat
Preparation: Whipped Gold Ganache
Add and mix again.
Leave to cool in the fridge.
Whip the ganache before use until light and fluffy and bring into a piping bag.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Mix the caramel and salt and bring into a piping bag.
Pipe a rich tuft of whipped ganache on the top of each cupcake and decorate with crunchy bits of crumble.
Drizzle with caramel.
Sprinkle Callebaut Crispearls™ Salted Caramel CEF-CC-CARAMEL on top.
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