Readers, today I’ve been inspired by The 99. Now I’m not sure if it’s a
Scottish/British/recognised across the Globe thing, but you can’t beat a 99.
A 99, for those who don’t know, is: ice cream cone, topped
with Mr Whippy Ice Cream (flavoured if you can please) and finished with a
chocolate flake.
Today’s bake is inspired by my trips to the ice cream van on
holiday when I was young. This time
round, though, it didn't end up all over my face!
I also received a fabulous little sample pack from my
friends at Sugar and Crumbs. They
recently put out a call to bloggers to trial some of their new icing sugar
flavours and today I tried their new Salted Caramel Icing Sugar.
Sugar and Crumbs offer a range of naturally flavoured
icing sugars, for you to create exciting cake décor. They have over 30 flavours in the range and
the products are exceptionally easy to work with.
So, today, my cupcakes were decorated with buttercream made
with the salted caramel icing sugar. I
received a 125g sample bag, which was ample for 12 cupcakes as I mixed it with
around 200g plain icing sugar. The taste
of salted caramel is most definitely there even when combining with plain icing sugar.
I would definitely recommend the Sugar and Crumbs products
for even the most novice baker. The
flavours add a new dimension to cupcakes, without you having to think how to
flavour your icing.
I teamed the buttercream with my new fail safe chocolate
cupcake recipe, which I adapted from All Recipes – you’ll get the link in my
Burns Night post.
I finished each cake with a couple of milk chocolate and
honeycomb squares – a modern touch on the 99 Flake!
Salted Caramel Cupcake Recipe
Makes 18 cakes
(I iced 12 with the buttercream and dusted 6 with the
leftover salted caramel icing sugar)
Cake Ingredients
60g Cadbury Bourneville cocoa powder
10 dessert spoons boiling hot water (more if still dry and lumpy)
175g unsalted butter, softened
175g caster sugar
120g self-raising flour
1 level teaspoon baking powder
3 eggs
Buttercream Ingredients
200g plain icing sugar
125g unsalted butter
Cake Method
- Preheat the oven to 200c/ Fan 180c / Gas Mark 4. Line 2 - 12 hole bun trays with colourful cupcake cases.
- Sift the cocoa into a large bowl; add 10-12 dessert spoons of boiling water and mix into a thick chocolate syrup, adding
more water if you need to. Add the softened butter, sugar, self-raising flour,
baking powder and eggs. Mix with electric beaters until smooth and evenly
mixed.
Sifting cocoa powder helps to prevent lumps 
Add the boiling water and mix to a paste
All In One Method - ready to be mixed 
Cake Batter! - Spoon ½ dessert spoons of the mixture into the
paper cases, filling them 3/4 full. Bake for 12-15 minutes, or until the sponge
mixture has risen and the cupcakes spring back when you touch them. Insert a
metal skewer – if it comes out clean, cakes are ready.
Ready to go in the oven - Remove from the oven; cool on a wire rack
before decorating.
Getting set to work with the Salted Caramel Icing Sugar 
Check cakes are fully cooled before you ice.
Salted Caramel Buttercream Method
1. Add your softened butter to a bowl and mix with an electric
mixer until light and fluffy.
2. Slowly add in up to 125g Sugar and Crumbs Salted Caramel Icing Sugar.
3. Once mixed, add in up to 200g plain icing sugar.
4. Continue to mix until light, fluffy and you have a
consistency suitable for piping.
 |
| Buttercream ready to go into the piping bag |
5. Spoon the mix into a disposable piping bag, fitted with a
nozzle – I like Wilton
1M.
6. Make sure cakes are cool, then pipe swirls over each cake,
in a circular motion.
7. Decorate with pieces of honeycomb chocolate.
 |
| The finished article! |
8. Serve immediately or store in an airtight container for a
couple of days.
 |
| This one is for me! |
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