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Dulcey Caramel Cupcakes

Dulcey Caramel Cupcakes

These delightful caramel cupcakes are made with Valrhona Dulcey 32% blonde chocolate. We've topped these with an array of Valrhona praline candy eggs for a whimsical treat this easter.
Course Dessert

Ingredients
  

  • 200 g Lescure Unsalted Butter
  • 140 g Valrhona Dulcey 32% Chocolate 2 x 70g
  • 180 ml luke warm water
  • 1 cup Brown Sugar loosely packed
  • 1 tsp Nielsen Massey Vanilla Extract
  • 2 Kangaroo Island Eggs
  • 1 cup Plain Flour
  • 1 cup Self Raising Flour
  • Pinch of Salt Tasman Sea Salt
  • 1.2 tsp Baking Powder
  • you will need 18 cupcake cases

Frosting & decoration

  • 200 g Lescure Unsalted Butter room temperature
  • 2 cups icing sugar
  • 2 tbsp Schulz Organic full cream milk
  • Nielsen Massey Vanilla Extract to taste
  • Valrhona praline candy eggs

Instructions
 

  • Preheat oven to 150C, (fan forced oven) or 180C (convectional.) pre line cupcake tin(s) 
  • Combine butter, Dulcey, and water in a saucepan over medium heat and stir until the butter has almost melted, take off the heat and allow the residual heat to melt the remaining butter- put aside in a mixing bowl
  • Once cooled enough from hot to warm (if mixture is too hot you will scramble the eggs) stir in the sugar, then whisk in the eggs until mixture is well combined. 
  • Whisk or sieve the flours, baking powder and salt then stir into the chocolate mixture until it is smooth and no lumps remain. 
  • Using an ice cream scoop or 2 table spoon, fill each case 2/3 full (if using an icecream scoop, 1 scoop will do) 
  • Put into the oven and bake for 20 minutes. Until they have risen and the top has a spongey feel when pressed gently. 
  • Allow to cool completely before frosting.

Frosting & Decoration

  • Whip butter using an electric mixer with whisk attached until it is light and fluffy 
  • Add icing sugar, incorporate on low at first then up the speed then whip for a few minutes until all incorporated and fluffy
  • Add in milk and vanilla, again starting the mixer on slow then gradually increase the speed to avoid splashing it everywhere. 
  • Using a piping bag/ palette knife or back of a spoon, liberally apply the frosting to each cupcake in a ring, or piping a Kiss and creating a small indentation in the centre
  • Press 3 candy eggs in the centre. 
  • Store in an Airtight container for up to 5 days in a cool dark place/ keep in the fridge for up to a week, allowing them to come to room temperature before eating.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.