Most delicious vanilla cupcakes filled with salted caramel sauce and topped with biscoff buttercream. UTTERLY DELICIOUS
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back to my channel the Sun shining I'm super excited and I am Really itching to bake today so I am Making some delicious cupcakes which I Will pack in boxes and take it as Christmas presents to my friends so I am Making Um something that my kids are loving Right now and that is caramel and Biscoff cupcakes they are super simple Straightforward I'm just gonna make two Big batches and that would mean I can Pack them in smaller boxes and take them Over they are so delicious it's got Butter icing on top buttercream which Means they don't need the fridge and you Can make them and then give it to your Friends or eat them a day or two later As well and just make sure you keep them In a nice cool kitchen till then and of Course don't forget to subscribe and hit The Bell button let's get picky so I'm Just lining two cupcake trays with um These uh cupcake Holders and I actually haven't got the Right size but I'm just gonna use Whatever I have at home right now so I've either got really small ones or I've got really big ones so I'm just Gonna use the bigger ones for these two Trays so I'm gonna start with 225 grams Of caster sugar and to this I'm gonna Add two 25 grams of softened butter so I Did put it out last night but it's been
So cool that I had to just put it in the Microwave for 20 seconds So it's soft and now I'm gonna beat this For A minute so it's nice and smooth before I add the other stuff Look how creamy this has become gonna Add a teaspoon a big teaspoon of vanilla And also uh 225 grams of self-raising Flour now self-raising flour already has Baking powder So I don't need to add extra On top And also for eggs I'm using large eggs here and the last Thing to go is a tablespoon of milk that Will just make it nice and creamy and Smooth now beat this for a minute and a Half or two minutes I just want to show you how lovely Fluffy this mixture is and this is what Is going to give you light Cupcakes So I'm just going to take two Tablespoons and just two spoons and then Just fill them up Only half up don't feel too much up Because then it'll overflow and then you Won't have enough room for your icing And this is going to go in a hot oven at 180c or 160 fan for Around 15 to 17 minutes Sometimes it takes 20 so always check After 15 minutes because everybody's
Ovens are different So it has been 15 minutes and because I Feel them right only half they have Risen just to the right level and that Gives us enough room to put the icing on So I'm just going to quickly check if They are done Oh these are done So what I really need to do straight Away is take them straight away take Them out On the cooling rack Because if you leave them in the tin Then they will continue to cook And then they'll dry out And yeah I like the cupcakes perfectly Moist and Soft so I'm going to now let them cool Completely which could take over an hour Buttercream because I need quite a lot I'm using 300 grams of softened butter And first I'm gonna beat this and loosen It up I'm just gonna beat this for two To three minutes So two minutes in and this butter has Become paler and I have got double the Amount of icing sugar so 300 grams of Butter and 600 grams of icing sugar I'm Going to add this half at a time and Beat it And to make the icing even smoother I am Going to Just Um sieve the icing sugar so it has got
No lumps So once the icing sugar has mixed well I'm going to add the second half of the Sugar So once I have added all the sugar that Is 600 grams I am then going to beat This for at least three minutes don't Rush this because Um That beating for three to four minutes Is what is gonna give you a lovely Creamy kind of buttercream and I'm also Going to add a couple of tables first Gonna add one tablespoon of milk and see If it's smooth enough and if it needs More I'll add one more tablespoon [Music] Now if you watched my chocolate Cheesecake video you will know that I Made a little box of caramel for the Cheesecake and whatever was left I put It in a jar in the fridge so Lovely so this is salted caramel and What I'm going to do is I'm just going To put this in the microwave for 10 Seconds just so it's loosens out a bit Um and then I can use it for the Cupcakes but if you want to see how to Make it you can find the recipe on the Channel or you could Just use some ready-made caramel sauce Right so in the microwave look now it's Back to how I made it So I can use it for the cupcakes now
Now this is looking beautifully creamy Lovely the buttercream is looking really Really nice now to add the flavor I am Using some Biscoff Just want to show it to you smooth Biscoff which I'm going to add two Tablespoons to this Actually they're more than tablespoons But Three tablespoons I guess and then beat It for a minute Oh the icing is now going to get Transferred to a Piping Bag and I've put A star nozzle in it you could use any Nozzle or you could even skip the nozzle And just Cut a little hole and then just do Smooth icing on top ah the sun is Shining today right I've got an apple Corer and I know so what I've done is Just to let you know I've made two Batches so this is not how much one Recipe makes I've just doubled it Because I've got lots of cakes to gift So Um yeah and I'm gonna use an apple corer And just Take out the middle bit a little bit of The cake so I have a nice little crater For the caramel that they have all been Cooled I'm just gonna put a little bit Of caramel sauce In the little Hole and
Just I think there's enough this should Be enough caramel sauce for the all the Cupcakes I've managed to fill most of the Cupcakes except for these six so I am Just going to use some crunchy chocolate Spread Look at that make whatever design you Like I'm just gonna go For a very simple plain You could go from inside out As well You can finish the cupcakes with the Drizzle of more caramel sauce with some Biscoff drizzled over awesome crushed up Biscoff biscuits clearly I haven't got Them at home But Um that's the whole point of these Recipes just make them your own and kind Of just take inspiration and Work with what you have at home so I'm Using just some clean digestive Scrunched up and I'm gonna finish the Cupcakes with this All right so it is time to eat Exactly that's my favorite time And Oh my God that my friends is Gorgeous absolutely So delicious the sponge is so light and Soft that's how I like the cupcakes to Be the cupcakes have a tendency because It needs so little time to bake you can
Over bake them in like a minute or two So Um this is so moist so delicious that Salted caramel Hits this spot and the bisque of Buttercream is just creamy and so good I Really hope you're gonna give this a go Over the festive period or for New Year's or then any weekend Um and enjoy it as much as I do Um [Music] So good guys Oh That whole combination of caramel and Biscoff and vanilla mmm Brilliant see you guys soon bye for now
