Snickers Cupcakes

Ingredients

• For cupcakes: room temperature butter: 110 g
• Wheat flour - 1.5-2 tbsp.
• Baking powder - 1.5 tsp
• Sol - 1/2 tsp.
• Sugar - 1 tbsp.
• Eggs - 2 pcs.
• Vanilla extract - 2 tsp
• Milk at room temperature - 1/2 tbsp.
• For the peanut cream in the filling: peanut butter - 100 g
• Powdered sugar - 40 g
• Butter at room temperature - 70 g
• For creamy curd cream for "hats": Almette-type curd cheese - 300 g
• Butter at room temperature - 100 g
• Powdered sugar - 90 g
• For salted caramel: sugar - 200 g
• Heavy cream 33-35% fat - 200 g
• Butter - 150 g
• Coarse sea salt - 1/2 tsp

Cooking

Step 1

Cooking cupcakes. Mix together flour, salt, baking powder, sift. Beat the butter and sugar thoroughly until white, then add one egg at a time, beating well each time. Add vanilla extract and milk, beat. Add the mixed flour mixture and knead well with a spatula. First add one and a half cups of flour, look at the dough, it should not be very liquid, it should drain from a spoon. If you overdo it with flour, the muffins will turn out very dense. Spread the dough into cells and bake in preheated to 175 degrees. oven for 25-30 minutes. Willingness to test with a dry toothpick test

Step 2

While the cupcakes are baking, make the peanut buttercream. Beat the pasta with a mixer at medium speed. Add powdered sugar, beat. At the end, add oil and beat well until fluffy.

Step 3

Cooking cream cheese cream. Beat the butter, well softened at room temperature, with powdered sugar for about 5 minutes. Add cold (from the refrigerator) cheese and beat well together for 5-7 minutes. Place the finished cream in a pastry bag and put in the refrigerator.

Step 4

Cooking salted caramel. Pour the cream into a saucepan, bring to a boil, remove from heat. We place the sugar in a saucepan with a thick bottom and begin to melt the sugar over medium heat, periodically shaking the saucepan so that the unmelted sugar mixes with the already melted caramel mass. They advise not to interfere with the mass, honestly, I don’t have enough patience, and I still stir it with a wooden spoon, I also get a good caramel. The sugar should completely melt and become amber in color, do not burn it, otherwise it will taste bitter. Next, we turn the fire to a minimum and begin to carefully pour hot cream into the caramel, be careful, the mixture will sizzle, bubble and even “shoot” sometimes. Add salt. We continue to stir. Next, add the diced butter, a couple of cubes at a time. Introduce all the oil, wait for a homogeneous consistency, pour the finished caramel into a jar and put it in the refrigerator, at first the caramel will be liquid, after a night in the refrigerator it will harden. To melt such caramel, it is enough to transfer the required amount of caramel into a pastry bag and place it in the microwave for 10 seconds or lower the bag into a glass of hot water. Such caramel can be made without salt.

Step 5

Collection of cupcakes. With a special tool, we cut out the center of the cake, and put the cream out of the pastry bag with peanut cream there. Then, using the "closed star" nozzle, we place hats from cheese cream, pour over with caramel and decorate with a piece of Snickers. Ready!