Caramel White Chocolate Cupcakes
Author: 
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
 
Unbelievably delicious, fluffy and morish Caramel White Chocolate Cupcakes. Gluten free chocolate cake, decadent caramel filling and white chocolate buttercream frosting *drool worthy*
Ingredients
  • Cake
  • 1 cup almond milk
  • 2 Tbsp. instant coffee granules
  • 2 eggs, lightly beaten
  • ¾ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • 2 tsp vanilla bean extract
  • ½ cup gluten free all purpose flour*
  • ½ cup almond meal
  • 1 cup raw cacao powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp guar gum
  • ¼ tsp himalayan pink salt
  • Frosting
  • 100g white cooking chocolate, melted
  • 60g butter, chopped into chunks
  • 4 cups icing sugar (gluten free)
  • 4 Tbsp almond milk
  • Caramel Filling
  • 1-1-2 cups pre-made caramel*
Method
  1. Cake
  2. Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners.
  3. In a large bowl whisk together milk and coffee until coffee has completely dissolved.
  4. Whisk in eggs, sugar, oil and vanilla.
  5. In a separate medium bowl, whisk flour, almond meal, cacao, baking powder, baking soda, guar gum and salt.
  6. Gradually add the flour mixture into the milk mixture, mix until well combined, smooth.
  7. Spoon batter into cupcake liners, filling them nearly to the top.
  8. Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.
  9. Remove cupcakes from pan and let completely cool on a wire rack.
  10. Frosting
  11. In a double boiler over low-medium heat, melt white chocolate, stirring occasionally.
  12. Once completely melted, turn off heat, set aside.
  13. In the bowl of a stand mixer, add butter. Whisk for 30 seconds or until just soft.
  14. Gradually add icing sugar, 1 cup at a time.
  15. Between additions of icing sugar, add milk, 1 tablespoon at a time.
  16. Add melted white chocolate and beat mixture for a further 1-2 minutes or until light and fluffy.
  17. Assembly
  18. When cupcakes have completely cooled, take a small sharp knife and cut a V-shaped piece out of the top of each cupcake, about 1" deep x 1" wide.
  19. Spoon caramel into holes, until filled in.
  20. Prepare a piping bag with a large closed star nozzle.
  21. Fill piping bag with frosting and pipe rounds on each cupcake.
  22. Serve and Enjoy!
Notes
Store cupcakes in an airtight container, in the pantry or refrigerated, for 4 days - 1 week.
*Use my gluten free all purpose flour recipe.
*I used this caramel.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=5002