cupcakes with milk caramel

Ingredients cupcakes with milk caramel

Cupcake batter
2 piece eggs
160 grams all-purpose flour
1 tsp baking powder
85 grams unsalted butter softened at room temperature
60 ml milk
1 tsp vanilla extract
1/4 tsp baking soda
1/4 tsp salt
175 grams brown sugar
Cream
3 egg whites
260 grams unsalted butter softened at room temp.
170 grams granulated sugar
12 tbsp Caramel ( you can make your caramelized milk in can by boiling 1 can of condensed milk for 2 hrs )
Cream cheese filling
200 grams cream cheese
1 caramel

how to make cupcakes with milk caramel

Preheat oven to 350°F. Sieve the flour into a bowl, baking powder, baking soda and salt. Set aside. In a second bowl, whisk together butter and sugar until smooth. Then add the egg and vanilla extract and whip again. Put half the amount of flour, and also milk and remaining flour. Mix until well combine.

Prepare a plate of cupcakes and fill the muffin about 2/3. Bake for 20 minutes.

For cream cheese filling. Mix the cream cheese until smooth and put the caramel according to your taste. If you want your filling really sweet you can put more.

In an empty bowl placed in a water bath( double broiler ) whipped egg whites with the sugar for about 5 minutes. Then take out the pan and continue to a maximum speed, until it is firm and shiny. Put in a bowl of crushed ice to cool. Then put sliced butter ​​then whisk for 10 minutes. Added the caramel in portion under constant whipping.