Spider cupcakes with Agrain® 03 Stout Super Grain Flour and salt caramel stuffing

Preparation time:

1.5 hours

Skill level:

Advanced

Amount:

8 cupcakes

Ingredients

Salt caramel

110 g butter

210 g sugar

1 tbsp light syrup

1 dl cream (38%)

1/2 crushed flake salt

Cupcakes

15 g Agrain® 03 Super Grain FlourStout

80 g wheat flour

20 g cocoa powder

40 g sugar

50 g brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla powder

1/2 teaspoon salt

1 dl buttermilk

0.75 dl melted butter

2 eggs

Frosting

100g dark chocolate 70%

120 g butter

Garnish

White icing (powdered sugar and water)

Liquorice stars or licorice bands

Here's how

Salt caramel

Melt butter in a saucepan over medium heat. Once the butter has melted, add the sugar and syrup and boil it until the mixture gets the desired caramel brown colour (about 10 minutes of boiling)

Add the cream slowly while stirring and let it cook for 1-2 minutes until the mixture is smooth and even. Add salt and stir.

Pour the caramel into a bowl and place in the fridge - it's liquid while it's hot, but hardens when cold. It is therefore important you let it cool for a good amount of time, preferably in the fridge.

Cupcakes

Start by turning on the oven on 175 degrees hot air.

Mix all the dry ingredients in a bowl: Super Grain Flour, wheat flour, sugar, brown sugar, baking powder, baking soda, salt and vanilla powder.

Then add the milk, melted butter and eggs and stir the dough thoroughly until the dough is smooth.

Put the dough in cupcake or muffin tin/pan(use a spray bag) - the holes should be filled about 2/3 up.

Bake your cupcakes for about 20 minutes - leave to cool on a rack.

Frosting

Melt the chocolate and butter in a saucepan.

Once melted and it looks smooth, pour it into a bowl and put in the fridge. It's important that it cools off completely. 

Decorating

Start by mixing the white glaze.·This you need for the eyes - make a lot in case they should break.·It should not be too liquid. Then take the tip of a knife and dip it into the glaze - "dip" a small round blob of icing onto a piece of baking sheet and let it dry well. Cut a small piece of the licorice band and place it in the middle, like the iris. 

Now start filling the caramel in the middle of each cupcake. To do this, dig out a little of the cupcake "filling" gently with a pointed knife so that there is room to either fill in with a spray bag or very gently with a small spoon.

Then whisk the frosting well together until it is fluffy and easy to work with. You can either choose to spray the frosting on with a spray bag, or as we've done - smear it out on and dole on top until it turns into a furry spider. ;) Then cut the legs so they have an appropriate length and insert them into the cake.

Gently use the tip of a knife to move the eyes from the baking sheet onto the cupcake.

Enjoy and bon appetit ! ;)

Nutritional content

Energy, KJ
1789
Energy, kcal
428
Fat, g
28,6
- of which saturated fatty acids, g,
18,1
Carbohydrate, g
38,6
- of which sugars, g,
32,5
Dietary fibre, g
1,3
Protein, g
3,7
Salt, g
1,3

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Agrain® 03 Stout Super Grain Flour