Salted Caramel Cream Liqueur

Salted Caramel Cupcake

1⅓ cups flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
½ cup Prenzel Salted Caramel Cream Liqueur

Preheat oven to 180C. Line and spray a small muffin tray.  Whisk together flour, baking powder, baking soda and salt.  In a large bowl, cream together the butter & sugar until light & fluffy.  Beat in the eggs one at a time, followed by the vanilla.


Mix in half of the flour mixture, followed by the Prenzel Salted Caramel Liqueur, then mix in the remaining flour mixture.  Divide batter evenly into the prepared muffin tray.  Bake for 15-20 minutes, or until a toothpick comes out clean, & the top of the cake springs back. Cool on a wire rack before icing.

¼ cup butter, room temperature
120g cream cheese
2 Tbsp Prenzel Salted Caramel Cream Liqueur
1- 1¼ cup icing sugar
Flaky salt and caramel sauce to garnish

Beat together the butter & cream cheese until well combined. Mix in the liqueur, & gradually mix in the icing sugar until frosting is thick & creamy. If the frosting is not thick enough to pipe easily, add more icing sugar.  Pipe the icing on top, drizzle with a caramel sauce & sprinkle with flaky salt to
finish.  Makes 12.

Taste Bud As-Salt


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