Saturday, 25 October 2014

Cupcake Brownies with maple syrup peanut butter and salted caramel sauce

I found this great site with fake Betty Crocker brownie mixes fake-betty-crocker-brownie-mix so thought I would give it a whirl ,my own way
for the mix which you can make and store in the pantry

What you need:

1 Cup Sugar
1/2 Cup Flour
1/3 Cup Cocoa
1/4 teaspoon Salt
1/4 teaspoon Baking Powder

 to make the brownies then add:

2 Eggs,
1/2 Cup Vegetable Oil ( I used 1/2 cup melted homemade butter),
1 teaspoon Vanilla.
Bake @ 160 degrees fan forced for 20-25 minutes in a 9 x 9 pan. 
Or do what I did and use a muffin tin with paper cupcake patties  spoon the mixture in ( about half way then add a teaspoon of  (Blessed & Lucky) maple syrup peanut butter to the top and push it into the mixture
NOTE: For a less heavy fudge I like to add 2 tablespoons of almond milk to the mixture,
Serve these hot with salted caramel sauce

How to make the Caramel Sauce: 

What you need:

1 cup sugar
1/4 cup water
3/4 cup thickened or double cream
3 1/2 tablespoons unsalted butter or homemade butter
1 teaspoon sea salt crushed

What to do:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.
 Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
Cupcake Brownies with maple syrup peanut butter and salted caramel sauce


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