INGREDIENT NOTES:
For accurate measurements, always use a digital scale.
Ensure all ingredients for the cupcakes, such as eggs and milk, are at room temperature to ensure proper emulsification.
Don’t skip the white vinegar and baking soda "secret ingredient" – it helps achieve the perfect texture.
For the frosting, use high-fat cream and mascarpone. Low-fat dairy products won’t whip up properly and could affect the texture.
If you prefer, you can omit the glucose syrup in the caramel; refer to my ultimate caramel filling guide for more details. TECHNIQUE NOTES:
To maximize your success, be sure to read the Expert Tips section above, as a short recipe alone cannot cover all the necessary details and the science behind baking.
When whipping the frosting, monitor the consistency closely and stop immediately once it becomes fluffy. Overbeating will cause the cream to break and become runnier instead of stiffer.
Never frost warm cupcakes – allow them to cool to room temperature before frosting.
If you’re new to using a piping bag and nozzle, it’s a good idea to practice with a simpler buttercream first to get the hang of it.
For accurate measurements, always use a digital scale.
Ensure all ingredients for the cupcakes, such as eggs and milk, are at room temperature to ensure proper emulsification.
Don’t skip the white vinegar and baking soda "secret ingredient" – it helps achieve the perfect texture.
For the frosting, use high-fat cream and mascarpone. Low-fat dairy products won’t whip up properly and could affect the texture.
If you prefer, you can omit the glucose syrup in the caramel; refer to my ultimate caramel filling guide for more details. TECHNIQUE NOTES:
To maximize your success, be sure to read the Expert Tips section above, as a short recipe alone cannot cover all the necessary details and the science behind baking.
When whipping the frosting, monitor the consistency closely and stop immediately once it becomes fluffy. Overbeating will cause the cream to break and become runnier instead of stiffer.
Never frost warm cupcakes – allow them to cool to room temperature before frosting.
If you’re new to using a piping bag and nozzle, it’s a good idea to practice with a simpler buttercream first to get the hang of it.