This guest blog post was written by Kala Boulard of Almonds & Apricots.
This easy recipe will have you swooning over 18 homemade cupcakes filled with the sweet and silky goodness of pure maple syrup and the aromatic caramel essence of LorAnn’s Caramel Bakery Emulsion. And wait, it gets even better – the frosting boasts LorAnn’s fragrant Pure Vanilla Powder and Caramel Emulsion that will leave you craving more! This recipe is gluten-free, perfect for those following a celiac or gluten-free diet.
- Cupcake tin with 16-18 cupcake liners (thick liners work best)
- Electric mixer
- Small mixing bowl
- Medium mixing bowl
- Heatproof bowl for the buttercream
- Saucepan for double boiler
- Renewal Mill 1-1 Gluten-Free Baking Flour (240g)
- Baking powder (about 7g)
- Salt (about 4g)
- Butter (85g)
- Pure maple syrup (360ml)
- LorAnn Caramel Bakery Emulsion (2 tsp)
- LorAnn Pure Vanilla Powder (2 tsp)
- Eggs (3 large)
- Buttermilk (180ml)
- Cupcake liners
- Egg whites (5)
- Maple Syrup (340g or 1 cup)
- Unsalted Butter (565g or 2 1/2 cups)
- LorAnn Organic Madagascar Vanilla Extract (2 1/2 tsp)
- Thick cupcake liners
- Sugar-free caramel corn
HOW TO MAKE THE RECIPE
So, here’s the game plan: preheat your oven to 350 degrees F (175 degrees C) and line your cupcake tin with some cute cupcake liners. Remember, thick liners work best for these cuties!
Let’s whisk together the dry ingredients – Renewal Mill 1-1 Gluten-Free Baking Flour, baking powder, and salt. Set this bowl of magic aside.
In a medium bowl, beat the butter until smooth, and then pour in the pure maple syrup. Whip it on high until combined, and then beat in those lovely eggs one at a time until the mixture turns pale.
Add your Eggs and whip again until light and fluffy.
Now, for the grand finale – the dry ingredients! Slowly sift them in while beating low speed until your batter is perfectly incorporated. Be sure to scrape down the sides and bottom of the bowl, and a few more seconds of beating will do the trick.
Next up, divide this silky smooth batter between the cupcake liners, filling each cup about 3/4 full. Pop them in the oven and bake for 16 to 22 minutes, or until a toothpick inserted into the center comes out clean. The anticipation is real!
As those cupcakes are doing their thing in the oven, let’s shift our focus to the star of the frosting show – The Caramel Buttercream! It’s an absolute delight and easier to make than you might think. In a heatproof bowl, combine room-temperature egg whites and your choice of honey or maple syrup (or both, if you’re feeling adventurous!). Whisk this divine concoction until it reaches 160°F (71°C). Remove it from the heat and let it cool for 15 minutes until it’s slightly warm to the touch.
Now, it’s time to whip those egg whites into a glossy meringue with stiff peaks. You’ll be mesmerized by this process, and it’s well worth the effort!
Gradually add softened unsalted butter, one tablespoon at a time, to the meringue while beating at medium speed. Watch as it transforms into creamy perfection. Don’t fret if it looks curdled or soupy – it’s all part of the magic!
I’ve got a little trick up my sleeve for perfectly smooth and bubble-free buttercream. Microwave a portion of the buttercream until melty (but not bubbly), then add it back to the mixer and watch it turn into a glossy masterpiece.
And there you have it, my friend – A divine Caramel Cupcake extravaganza! Your taste buds will thank you for this sweet journey into caramel bliss. So, grab that piping bag and get decorating because these cupcakes are ready to steal the spotlight at any gathering or celebration.
Real Maple Syrup vs. Pancake Syrup:
When making these delicious caramel cupcakes, using real maple syrup and not pancake syrup is crucial. Real maple syrup has a distinct flavor, natural sweetness, and a unique depth of taste that enhances the caramel notes in the cupcakes. On the other hand, pancake syrup often contains artificial flavors and high fructose corn syrup, resulting in a less authentic texture and taste. Choosing pure maple syrup will give your cupcakes a delightful and genuine caramel flavor, taking them to a new level of goodness.
1. Can I use regular flour instead of gluten-free baking flour?
Absolutely! You can substitute regular all-purpose flour if you don’t need the cupcakes to be gluten-free. Just use the same amount of regular flour as indicated in the recipe.
2. Can I use pancake syrup instead of pure maple syrup?
While you can technically use pancake syrup, it’s best to stick to pure maple syrup for the best flavor and texture. Pancake syrup often contains additives and artificial flavors that may alter the taste of cupcakes.
3. Can I freeze these cupcakes?
Definitely! Once baked and cooled, you can freeze the cupcakes in an airtight container for up to three months. Thaw them in the refrigerator before serving, and they’ll taste as fresh and delicious as the day you baked them.
4. Can I make the cupcakes ahead of time?
Sure! You can bake the cupcakes a day in advance and store them in a sealed container at room temperature. Frost them just before serving to ensure they stay fresh and beautifully topped.
5. Can I use other LorAnn Oils emulsions in this recipe?
Absolutely! While I am using the fabulous Caramel Bakery Emulsion, LorAnn offers a variety of flavors that you can experiment with. From almond and coconut to raspberry and lemon, the options are endless!
240g Renewal Mill 1-1 Gluten-Free Baking Flour
2 1/4 teaspoons baking powder
1 teaspoon cornstarch (optional)
3/4 teaspoon salt
85g butter or oil at room temperature (about 8 tablespoons)
360ml pure maple syrup (not pancake syrup)
2 tsp LorAnn Caramel Bakery Emulsion
2 tsp LorAnn Pure Vanilla Powder
3 large eggs
For Caramel Buttercream:
5 egg whites, room temperature
(340g) 1 cup honey or maple syrup (or a combination of both)
(565g) 2 1/2 cups salted butter, slightly softened
2 1/2 tsp LorAnn Organic Madagascar Vanilla Extract
2 tsp LorAnn Caramel Bakery Emulsion
- Preheat the oven to 350 degrees F (175 degrees C) and line 16- 18 cupcake tin with cupcake liners. Thick liners work best here.
- Whisk together the flour, baking powder, cornstarch, and salt in a small mixing bowl. Set aside.
- Beat the butter with an electric mixer until smooth in a medium bowl. Add the maple syrup and whip on high to combine, then beat in the eggs one at a time until the mixture is pale.
- Scrape down the sides and bottom of the bowl, and then add the milk, caramel emulsion, and vanilla powder, beating until well combined.
- Slowly sift in the prepared dry ingredients and beat on low speed until the batter is incorporated. Scrape down the sides and bottom of the bowl and beat on low for a few seconds more.
- Divide the batter between the prepared cupcake liners, filling each cup about 3/4 full.
- Bake for 16 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
- Remove the cupcakes from the oven and set the tin on a wire rack to cool completely before frosting.
For Caramel Buttercream:
- Wipe down the bowl of your stand mixer and the whisk attachment with white vinegar or rinse them with soap and water. This step helps eliminate any sneaky grease left on your equipment that could deflate your egg whites.
- Combine the egg whites and maple syrup in your stand mixer bowl. Place the bowl over a saucepan with about 2 inches of simmering water, ensuring the water doesn’t touch the bottom of the bowl.
- Whisk the egg whites and maple syrup together until the mixture reaches 160°F (71°C).
- Once the mixture is ready, remove the bowl from the heat and set it aside to cool on the counter for about 15 minutes until just slightly warm to the touch but no longer hot.
- Whip the egg whites on high using an electric or stand mixer with a whisk attachment.
- Beat until stiff peaks form and the meringue is glossy and has cooled to room temperature. This process may take about 10-15 minutes.
- Cut the softened butter into tablespoon-sized pieces. Gradually add the butter, one tablespoon at a time, to the meringue while beating at medium speed. Make sure each addition of butter is fully incorporated before adding the next. The buttercream may look curdled or soupy after all the butter has been added. Don’t worry; this is normal. KEEP WHIPPING.
- Continue beating at medium-high speed until the mixture comes together and becomes light, fluffy, and creamy. This may take a few more minutes.
- Switch to a paddle attachment and add the vanilla extract and caramel emulsion. Beat for an additional 1-2 minutes to incorporate the flavors evenly.
- For perfectly smooth bubble-free buttercream, spoon out about ⅔ cup of buttercream from your mixer into a microwave-safe bowl and microwave it for about 10 seconds. It should be melty but not bubbly. Add the melted buttercream back into your stand mixer and mix on medium speed until your buttercream is completely smooth and glossy and has no air bubbles.