Brown Butter and Vanilla Snickers Cupcakes
NGĀ KAPUKEKE PATA PARAURI ME TE WANIRA
Brown Butter Vanilla Cupcakes Photo: Whānaukai / Facebook
Ingredients
- 160g pata (butter)
- 1/2 C huka one (caster sugar)
- 1/4 C huka hāura (brown sugar)
- 1/2 tsp tote (salt)
- 2 hēki (eggs)
- 1 Tbsp wanira (vanilla)
- 1 1/2 1C puehu parāoa whakatipu (self-raising flour)
- 2/3 C miraka (milk)
Method
1. Boil the pata in a pot until brown bits rise to the service. Cool for 10 minutes.
2. Add the huka one, huka hāura and tote in to the pata. Stir until smooth.
3. Stir in the hēki one at a time, beating for 30 seconds between each addition. Stir in the wanira.
4. Sift in half of the puehu parāoa whakatipu and half of the miraka. Kōroritia kia māene - stir until smooth. Repeat with the second half. Kōroritia kia māene - stir until smooth.
5. Add 1/4 C of mixture into each cupcake case. Bake in a 140-degree oven for 30-35 minutes or until just baked. Cool.
TE KARAMEA - THE CARAMEL
Ingredients
- 75g pata (butter)
- 1/2 C huka hāura (brown sugar)
- 125ml kirīmi (cream)
- 1/4 tsp tote (salt)
- 1 tsp wanira (vanilla)
Method
1. Gently melt the pata and huka hāura over a low heat until the sugar is dissolved.
2. Pour in the kirīmi and sprinkle over tote. Simmer for seven minutes until it has thickened. Pour it into a bowl and cool in the fridge.
PANI REKA - ICING
Ingredients
- 125g pata kūteretere (softened butter)
- 2/3 C puehu huka (icing sugar)
- 250g kirīmi tīhi (cream cheese,room temp.)
- 2 tsp wanira (vanilla)
Method
1. Whip the pata kūteretere and puehu huka until light and fluffy. Add the kirīmi tīhi and wanira, mash to remove lumps and then whip. Done.
2. Add the karamea to a pipe bag and squeeze a little bit into each cupcake. Top with the Pani reka. Add a touch more karamea in the middle. Cut up three snickers bars into thick chunks. Place a piece onto each cupcake. Sprinkle with chopped pīnati mīere - honey-roasted peanuts.
