Caramel Cupcakes
Composition / ingredients
20
Servings:
Step-by-step cooking
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Pour milk into a small saucepan and put toffee.
On low heat, stirring continuously, cook milk with toffees until the latter are completely dissolved.
Add sugar.
Turn off the heat and add butter.
Cool the mixture to room temperature. Add the eggs and beat the mixture with a whisk.
Sift flour with baking powder.
Mix everything well.
Put the dough into molds and bake for 25 minutes at 180 degrees.
Caramel cupcakes are ready.
On low heat, stirring continuously, cook milk with toffees until the latter are completely dissolved.
Add sugar.
Turn off the heat and add butter.
Cool the mixture to room temperature. Add the eggs and beat the mixture with a whisk.
Sift flour with baking powder.
Mix everything well.
Put the dough into molds and bake for 25 minutes at 180 degrees.
Caramel cupcakes are ready.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Baking powder dough - 79 kcal/100g
- Candy - 397 kcal/100g
