Caramel & Crumble Cupcakes
With this recipe, you’ll create a cupcake one can’t refuse. It’s light, elegant – not overly sweet – yet overly indulgent thanks to the caramel and chocolate pairing in the ganache and the drizzle. Remember: when your guests or customers notice there’s a chocolate and caramel combination on the menu, they can’t resist!
Recipe
Olive Oil Biscuit
| ingredients | preparation |
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Mix together. |
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Add. |
Pipe into cupcake moulds or paper baking cups. |
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Crumble
| ingredients | preparation |
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Mix in the bowl of the stand mixer at low speed (using the flat mixing beater). |
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Briefly and roughly mix in the butter at low speed. Make sure the texture remains lumpy and not over-processed. |
Spread out evenly on a baking tray lined with baking paper. Bake for 20 mins. at 165°C. |
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Whipped Gold Ganache
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Heat together (to 85°C). Leave to infuse for a few minutes. |
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Mix and pour over the previous mixture. Emulsify well. |
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Add and mix again. |
Leave to cool in the fridge. Whip the ganache before use until light and fluffy and bring into a piping bag. |
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Finishing and presentation
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Mix the caramel and salt and bring into a piping bag. |
Pipe a rich tuft of whipped ganache on the top of each cupcake and decorate with crunchy bits of crumble. Drizzle with caramel. Sprinkle Callebaut Crispearls™ Salted Caramel CEF-CC-CARAMEL on top. |
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