Nuts For Peanut Butter Cupcakes With Salted Caramel Filling Recipes

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING AND CHOCOLATE FUDGE FILLING

Steps:

• For the chocolate cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup muffin pan with cupcake liners.
• Cream the granulated sugar, butter and oil in a large bowl. Beat in the eggs, one at a time, until fluffy. Add the vanilla and blend well. Sift the flour, baking soda and sea salt and gradually add to the sugar mixture, alternating with the milk.
• Whisk the cocoa and water until smooth in a small bowl. Add to the mixture and continue beating until well blended.
• Fill each muffin cup three-quarters full with batter. Bake the cupcakes until baked through the center, about 15 minutes. Remove the cupcakes from the pan and cool on wire racks.
• For the chocolate fudge filling: Melt the butter in a microwave-safe bowl. Whisk the cocoa and water until smooth in a separate bowl. Whisk the cocoa mixture into the butter until blended and smooth. Whisk in the powdered sugar until fluffy. Yield: 2 cups.
• For the buttercream base frosting: Whip the powdered sugar, milk, vanilla and sea salt with a whisk attachment on low until smooth and creamy. Add the butter one slice at a time until well blended. Add the shortening and blend well. Whip on high until the mixture doubles, 10 to 12 minutes. Yield: 8 cups.
• For the salted caramel: Combine 1/4 cup room temperature water and the granulated sugar in a small saucepan. Cook over medium-low heat until the sugar dissolves. Increase the heat to medium-high and bring to a boil. Boil without stirring, until the mixture is approximately 325 degrees F and a deep amber color, 5 to 6 minutes.
• Remove the caramel from the heat and whisk in the cream. The caramel will bubble violently. Once smooth, stir in the butter and fine sea salt. Transfer the caramel to a heat safe container and allow cooling for 15 minutes. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
• For the salted caramel frosting: Whip 2 1/2 cups buttercream base frosting, the powdered sugar and 1/2 cup salted caramel with a whisk attachment until fluffy. Yield: 3 cups.
• Once the cupcakes are cool, cut out the center of each cupcake and fill with the chocolate fudge filling. Top each cupcake with the salted caramel frosting.

SALTED CARAMEL PEANUT BUTTER CUPS

Steps:

• For the peanut butter salted caramel: Heat the sugar and 1 1/2 tablespoons water in a medium saucepan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Avoid stirring the mixture to prevent it from crystallizing.
• Remove the pan from the heat and immediately whisk in the cream, milk and salt. The mixture will bubble up violently. Once it has settled, add the peanut butter and whisk to combine. Pour the caramel into a glass jar and allow it to cool for at least 1 hour, by which point it should be thick and cool to the touch. The caramel can also be made the day before.
• For the chocolate coating: In a double boiler over medium heat, melt the chocolate and butter together.
• Place 10 mini cupcake liners into a mini cupcake tin. Pour roughly 3/4 teaspoon of the melted chocolate into the bottom of each cupcake liner and spread it along the sides with a teaspoon so that it coats the entire liner. Place them in the fridge for 5 minutes.
• Place 1/2 teaspoon of the cooled caramel into each chocolate liner. Use your finger to slightly flatten the caramel, then pour the melted chocolate over the top, filling the liners to the top. Decorate the tops with crushed peanuts or sea salt flakes if you wish! Put the peanut butter cups back in the fridge for 10 minutes, then serve immediately.

SALTED CARAMEL & NUT CUPS

Steps:

• In a small bowl, beat butter, cream cheese and sugar until blended. Gradually beat in flour. Refrigerate, covered, 30 minutes or until firm., Preheat oven to 350°. Shape level tablespoons of dough into balls; press evenly onto bottoms and up the sides of greased mini-muffin cups., In a small bowl, whisk egg, caramel topping and allspice until blended. Stir in nuts. Place about 2 teaspoons mixture in each cup., Bake 20-22 minutes or until edges are golden and filling is set. Immediately sprinkle tops with salt. Cool in pans 10 minutes. Remove to wire racks to cool. If desired, serve with whipped cream.

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!

Steps:

• VANILLA CUPCAKES:
• Follow the directions on the box.
• Let cool in fridge while making the peanut butter filling.
• PEANUT BUTTER FILLING:.
• In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
• Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
• Slowly beat in the powdered sugar while mixing.
• Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
• The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
• NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
• FROSTING FOR CUPCAKES:
• No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
• HOW TO FILL THE CUPCAKES:.
• Cut the top off of the cupcake and set aside.
• Roll out about one fourth of the peanut butter mix.
• Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
• Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
• Cut it out, and place on top of cut cupcake.
• Then place the cupcake top back on cupcake.
• Frost, if desired.

SALTED CARAMEL CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
• Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
• Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it's not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
• Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.