Salted caramel cupcakes
with cream cheese frostingCalorieën
:
1350 kcalEiwit
:
22.9g eiwitBereidingstijd
:
40 minutenDifficulty
:
MakkelijkRecept
Allergenen:
- Ei
- Tarwe
- Melk (inclusief lactose)
- Gluten
- Pinda's
- Noten
- Sesamzaad
- Melk (inclusief lactose)
- Ei
- Soja
- Lupine
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
/ Voor 2 personen
2 stuk(s)
Ei
(Bevat: Ei)
400 gram
Mix voor chocoladecake
(Bevat: Tarwe Kan bevatten: Gluten, Pinda's, Noten, Sesamzaad, Melk (inclusief lactose), Ei, Soja, Lupine)
100 gram
Roomkaas
(Bevat: Melk (inclusief lactose))
100 gram
Poedersuiker
(Kan bevatten: Gluten, Pinda's, Noten, Sesamzaad, Melk (inclusief lactose), Ei, Soja, Lupine)
Niet inbegrepen in jouw bezorging
70 gram
[Plantaardige] roomboter
80 ml
Water
Keukengerei
•Muffinvorm
•Grote kom
•Kom
•Plastic zakje
Instructies
1
- Take the butter out of the fridge and cut it into cubes. Let the butter come up to room temperature.
- Preheat the oven to 180°C.
- Line a muffin tin with baking paper by cutting squares large enough to fit in each muffin tin cup (see Tip).
Tip: if you have paper cupcake or muffin liners, use these instead.
2
- In a large bowl, beat the cake mix with the eggs, butter and water until you have a smooth batter.
- Divide the batter over the lined muffin tin, filling each cup until it almost reaches the top.
- Bake in the oven for 18 - 20 minutes, or until a skewer inserted into the middle of the cake comes out clean.
3
- Add the cream cheese and powdered sugar to a bowl and mix until you have a thick frosting.
- Keep in the fridge until the cupcakes are done.
4
- Take the cupcakes out of the tin and allow to cool before decorating.
- Transfer the frosting to a plastic bag and cut off a small corner. Pipe the frosting onto the cupcakes.
- Drizzle over the salted caramel sauce.
