Salted Caramel Cupcakes Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
To make the salted caramel sauce, caramelize the sugar in a saucepan on a medium heat. Swirl or gently shake the pan often until all the sugar turns a deep golden brown and is smooth and glossy. Stir in the butter and the cream and keep stirring until it is smooth again. Add in the salt and remove from the heat.
To make the cupcakes, sift the flour, corn flour and baking powder into a bowl, then mix in the sugar and salt. Rub in the butter. Whisk in the milk, vanilla and eggs. Fill each paper case about three-quarters full, then bake in the oven at 180 degrees c for about 20-25 minutes until cooked in the center. Let the cupcakes to cool.
To make the salted caramel buttercream icing, beat butter, salt, vanilla essence and icing sugar with 175gm of the salted caramel sauce together until light and fluffy. When the cupcakes have cooled, using a small, sharp knife, cut a piece out of the center of each cupcake, then fill the ‘holes’ with some of the reserved salted caramel sauce. Place the salted caramel buttercream icing in the piping bag and pipe in a swirl over each cupcake. Drizzle any remaining salted caramel sauce over each iced cupcake to decorate.

Method:
Wash and cut tomatoes, placing in a shallow baking dish cut side down. Add onion, garlic, oregano and basil to the pan. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper. Bake at 180 degrees c for 45 minutes. Place roasted vegetables in food processor bowl or blender and puree. Slowly add stock until soup has desired consistency. Continue blending until smooth. Heat up and serve garnished with cheese.