Caramel cupcakes recipe

Recipe for delicious and light sponge cupcakes with dulce de leche and whipped cream.

5 z 2 ocen

Prep Time 30

Cook Time 15

Total Time 45

Servings 15

Calories 196 kcal

Beat the egg whites with sugar until they are thick, white, and glossy.
4 egg whites, 100 g sugar
Sift the flour through a sieve together with the potato starch.
100 g wheat flour, 1 tablespoon potato starch
Add the egg yolks to the beaten egg whites and gently mix.
4 egg yolks
Add the flour and gently mix.
Spoon the batter into cupcake molds - I made 15 pieces.
Bake the sponge cupcakes in an oven preheated to 180 degrees Celsius (top/bottom heat mode) for about 15 minutes - until a dry skewer comes out clean.
After baking, let them cool.
Cut out holes in each cupcake with a knife.

Blend the mascarpone cheese with the dulce de leche and spoon the cream into the cut-out holes - you can also lightly spread it on top of the cupcakes (I didn't use all the cream).
200 g mascarpone cheese, 200 g dulce de leche

Whip the cold heavy cream with mascarpone and powdered sugar.
250 ml heavy cream, 50 g mascarpone cheese, 1 tablespoon powdered sugar
Pour a little cold water over the gelatin, and when it swells, heat it briefly until it becomes liquid,
1 teaspoon gelatin
Add a tablespoon of whipped cream to the gelatin and mix - pour the gelatin into the bowl with the cream frosting and vigorously blend.
Spread the cream on top of the cupcakes, finally sprinkle them with almond flakes.
Store the cupcakes in the refrigerator.

Enjoy!

Servings: 1pieceCalories: 196kcalCarbohydrates: 22gProtein: 5gFat: 10g

Keyword cupcakes with whipped cream, muffins with dulce de leche

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