30 g Light brown sugar
20 g Caster sugar
25 g Unsalted butter
100 g Double cream
12 Cupcake cases
165 g Unsalted butter, softened
165 g Caster sugar
3 Medium eggs
165 g Plain flour
1 ½ tsp Baking powder
2 tsp Taylor & Colledge Vanilla Bean Extract
100 ml Water
6 tsp Taylor & Colledge Vanilla Bean Extract
350 g Double cream
200 g Mascarpone
2 tbsp chopped pecan nuts
Step 1: Before you start with the cupcakes, first prepare the caramel sauce so that it can cool down properly. Mix the sugars in a saucepan and heat until melted and richly golden and caramelized. Immediately remove from the heat and stir in the butter and cream, taking care as the mixture will hiss and bubble. Continue heating over a low heat until the mixture has melted together and you have smooth caramel sauce. Leave to cool completely.
Step 2: Meanwhile you can start making the cupcakes. Preheat oven to 180°C/160°C/Gas Mark 4 and place 12 cupcake cases in muffin tin. Use an electric mixer, cream together the butter and sugar in a large bowl. Add the eggs one at a time and beat lightly. Sieve over the flour and baking powder and pour in the Taylor & Colledge Vanilla Bean Extract and mix until smooth.
Step 3: Divide your mixture equally between the cupcake cases and bake for 25-30 minutes until golden and risen.
Step 4: Whilst your cupcakes are baking, mix 100g water and 6tsp Taylor & Colledge Vanilla Bean Extract in a small jar. When the cupcakes are baked, take them out of the oven and brush the vanilla syrup over them. Leave to cool in the tin for 15 minutes and then place on a rack to cool completely.
Step 5: To make the frosting, place the mascarpone and double cream into a large bowl and whisk together to form soft peaks. Add three quarters of the caramel sauce and gently mix.
Step 6: Transfer the frosting to a piping bag fitted with an open star nozzle. Pipe swirls of frosting on top of the cupcakes. Drizzle the rest of the caramel sauce over the top and finally sprinkle some pecan nuts to finish.
- Prep Time: 30 min
- Cook Time: 25 min