Orange mini cupcakes with miso caramel buttercream
10 Oct
This recipe, created by me, was first shared on Cupcake Takes the Cake, but I want to also post it here for anyone who enjoys using the Ziplist feature I have on my site (it’s handy, right?).
I served these minis at a recent game night that Ray and I held, and the cupcakes flew off the antique Depression glass plate (thanks mom!) I lovingly arranged them on. Then again, our friends know I mean business when it comes to baking, so they were in a rush to stuff themselves as much as possible. In the end, I only got to try 1 mini cupcake, and that was BEFORE everyone arrived. And I’m glad I snatched it when I did!
Note: Do not be afraid of miso. If you’re unsure of it, try this recipe with white miso, adding to slowly to taste. Red miso, which I use, is a bit stronger in flavor, but it’s what I had in the fridge and in the end, I really liked the salt and earthiness it brought to the caramel.
Ingredients
Directions
Begin with the miso caramel first so it has time to cool before adding it to the buttercream.
Stir together granulated sugar and water in a saucepan, then bring to a boil over medium high heat.
Cook without stirring until the mixture turns amber. Remove from heat and slowly add in the heavy cream, stirring until very smooth.
Stir in the red miso.
Let caramel cool for about 20 minutes, until it is room temperature and still pourable.
For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line mini cupcake pans with papers.
Sift the cake flour, baking powder, baking soda and salt together. Set aside.
Whisk the eggs for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.
Add the oil and orange extract, and beat until combined. Alternate the flour mixture and buttermilk and beat until combined.
Divide the batter between wrappers in cupcake tins and bake for 8-10 minutes. To check doneness, the top of the cupcake will spring back from your touch when they're ready to be removed from the oven.
Cool on a wire rack completely before frosting.
For the miso caramel frosting, beat butter in a stand mixer fitted with paddle attachment until light and fluffy.
Add 1 cup of confectioners sugar and mix on slow to combine.
Pour in the miso caramel sauce, scraping everything you can out of the pan. Mix on low until incorporated.
Add the remaining sugar 1/2 cup at a time, tasting until you hit your desired sweetness (you should use a total of 2 to 2 1/2 cups of confectioners sugar).
To assemble, fit your piping bag with a French tip and fill with the miso caramel buttercream.
Hold the pastry bag straight down over the cupcake top and pipe directly onto the surface, pulling up into a point—making the frosting looks almost like a ridged Hershey Kiss. Sprinkle with sanding sugar for a little extra sparkle.
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