The Scran Line
With a dulce de leche center and a nutty, crunchy topping — every cupcake wishes it could be as lucky.
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons greek yogurt
1 teaspoon vanilla extract
2 large eggs
2 tablespoons dulce de leche
300 milliliters salted caramel sauce to drizzle
300 grams roughly chopped macadamia nuts (salted or unsalted)
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl add the dulce de leche, and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Core the center of each cupcake and fill with salted caramel sauce. Fit the end of a piping bag with an open star tip and frost cupcakes in a swirl. Finish off with a drizzle of salted caramel and a sprinkle of roughly chopped macadamia nuts.