Recipe: Chocolate Buttermilk Cupcakes with Earl Grey Buttercream and Salted Caramel
Summary: The moist, slightly bitter dark chocolate cake is heavenly when you add the fluffy meringue-style icing with a hint of bergamot. It’s pretty much chocolate and orange! And salted caramel goes with everything. I just love the way it looks drizzled into the swirls of icing.
Ingredients
- 3/4 cup (about 95g) plain/all-purpose flour
- 3/4 cup (about 170g) sugar (I used caster/superfine but white/granulated is fine too)
- 1 tsp baking powder
- 1/2 tsp baking/bicarb soda
- 1/4 tsp salt
- 6 tbsp unsweetened cocoa powder, preferably Dutch-process
- 85g (6 tbsp) butter, melted
- 6 tbsp (about 90ml) buttermilk
- 1 large egg
- 1 large egg white
- For the Earl Grey Icing:
- 2 large egg whites
- 3/4 cup tightly packed brown sugar
- 1/4 tsp cream of tartar
- 1/8 teaspoon salt
- 1/2 cup strongly brewed Earl Grey tea (I used 3 teabags/about 3 tsp loose leaf tea)
- Salted Caramel
- half batch of this recipe from Brown Eyed Baker
- 2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel (or any other flaky sea salt)
For instructions please visit: RaspberriCupcakes.com
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12
Be the first to comment