Let’s be honest, if something is going to tempt me out of my sugar free detox, it’s going to be salted caramel. I’d never be the girl who would choose caramel topping over chocolate on my sundae as a kid. I have little interest in devouring a bag of Fantales and will walk right past the temptation of caramel tart.
Salted caramel is another story.
The combination of salty and sweet takes desserts to another dimension and I believe there is not a dessert in existence that cannot be improved with a generous smear of salted caramel.
Throw in chocolate and tea to that combination and we have dessert euphoria.
Tomorrow is my turn to host the office morning tea and although I was tempted to serve up a concoction of coconut oil and rice malt syrup, I’ve decided that for one day I’m throwing caution to the wind and baking something amazing.
I’m back guys, for one sugar induced morning tea only.
I adore baking for other people and trying out new flavours, so when I stumbled over this recipe for chocolate buttermilk cupcakes with earl grey icing I had to give it a test run. Sure, it does seem a little over the top for an office morning tea but that’s how I roll. There’s no way I’m rocking up with a packet of mint slice. Maybe it’s the sugar low talking.
I’ve always loved hearing stories about my grandmother and her glorified, to me at least, country life. There is something about endless baking for the shearing season and the pressure to perform, at sponge cakes that is, that makes me wonder if I was born in the wrong decade.
I remember being extremely amused when my Dad would tell me if the sponge didn’t turn out you just didn’t turn up to tennis on a Saturday afternoon.
Not the perfect hight? Cream not whipped to perfection? Strawberries not aligned?
Well I seem to think these beauties look tennis worthy. They certainly taste pretty amazing; the rich but not sweet too chocolate cake coupled with tea infused vanilla icing and a generous helping of salted caramel is perfect.
Hello sugar high.
Recipe adapted from Raspberri Cupcakes
1 ¾ cups plain flour
1 ½ cup sugar
2 tsp baking powder
1 tsp baking/bicarb soda
1/2 tsp salt
8 tbsp unsweetened cocoa powder
150g melted butter
200 ml buttermilk
2 egg whites
Preheat oven to 180°C. In a large mixing bowl, combine flour, sugar, baking powder, bicarb soda, and salt; set aside. With an electric mixer, combine cocoa and 6 tablespoons hot water until a thick paste forms. Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth. Scoop (or spoon) batter into prepared papers, filling them about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Top with your favourite icing infused with a strong solution of earl grey tea and your go –to salted caramel recipe. I used this one.