Caramel Cupcakes
CARAMEL CUPCAKES
1 and 1/2 cups (190 grams) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 grams) dark brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (120 ml) whole milk (or heavy cream or half-and-half, do not use skim milk or 1% milk)
http://sallysbakingaddiction.com/2013/01/10/triple-salted-caramel-cupcakes/
My changes
100g of self raising flour
pinch of salt
7 teaspoons of sugar
50g of unsalted of butter
1 egg
dashes of vanilla
60ml whole milk/heavy cream
3 tablespoons of oats
1 and 1/2 cups (190 grams) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (200 grams) dark brown sugar
1/2 cup (100 grams) granulated sugar
1/2 cup (1 stick or 115 grams) unsalted butter, softened to room temperature
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup (120 ml) whole milk (or heavy cream or half-and-half, do not use skim milk or 1% milk)
http://sallysbakingaddiction.com/2013/01/10/triple-salted-caramel-cupcakes/
My changes
100g of self raising flour
pinch of salt
7 teaspoons of sugar
50g of unsalted of butter
1 egg
dashes of vanilla
60ml whole milk/heavy cream
3 tablespoons of oats