Salted Caramel Cupcakes with Amaretti frosting
Recipe by Alice Del Re, author of @panelibrinuvole
FOR THE BASE
Soft butter at room temperature
Teaspoon vanilla extract (or 1 sachet of vanillin)
FOR THE SALTED CARAMEL SAUCE
Fine salt (or normal salt)
FOR THE AMARETTI FROSTING
Amaretti for decorating
Cut the butter into small pieces and sprinkle it with salt. In a saucepan, heat the cream. Put the sugar in a pot with a thick bottom and bring it to the fire, over low heat. Cook without stirring until liquid and amber. Lightly rotate the pot during cooking to melt evenly.
Turn off the heat and add the hot cream, paying close attention to the splashes. Mix until you get a homogeneous sauce and let it cool down to about 50 º C. Add the chopped butter and stir until melted. Pour the caramel sauce into a clean bowl and let cool.
Beat the butter and sugar with the electric whisk until a creamy mixture is obtained. Add the eggs, one at a time, absorbing the first egg before adding the second. Add the sifted flour with the yeast and the vanilla extract. When the flour has been absorbed, add the milk and mix.
Distribute the mixture in the cupcakes, place them inside the muffin molds and bake at 170 º C for about 30 minutes. Chop the amaretti in a knife mixer. Whip the cream and mascarpone with the electric whisk. In half, add icing sugar and continue to whip until a firm and compact cream. Only at the end, combine also the amaretti and incorporate them gently with a spatula. Keep the cream in the fridge until you use it.
When the cupcakes are cold, drill a small hollow at the top by using the tip of a knife and fill it with a teaspoon of salted caramel sauce. Fill a pastry bag with amaretti frosting and decorate the cupcake surface. Complete with one amaretto on top and crumbled amaretti!