Whipped Cream Cup Cakes with Caramel Whipping Cream Frosting

I’m never bored with cup cakes. Because they’re easy to bake with, no pan preparation, easy for transportation, they are cute and most of all they’re welcomed by everyone. So, this time, I change the original recipe from layer cake to cup cake. The whipped cream layer cake from .................Actually the photo of the cake is so tempting and but I was so lazy to do anything more than taking the paper cups from the cupboard. This recipe is very easy, and the result is great. The cake is so soft and it goes very well with the soft and not too sweet caramel whipped cream. You can make your caramel darker than mine, but beware of the bitterness (but if that the taste that you like goes for it, this is your cake anyway).

Whipped Cream Cup Cake with Caramel Whipping Cream Frosting

Makes 16 cup cakes

WHIPPED CREAM CAKE BATTER
175 g	all-purpose flour
200 g	Sugar
2 tsp	Baking powder
⅛ tsp	Salt
1 cup	Whipping cream
1 tsp	Vanilla
2	Eggs
CARAMEL WHIPPED CREAM
75 g	sugar
½ tsp	Water
2 cups	Whipping cream
1 tsp	vanilla extract
DECORATION
CARAMEL SAUCE
75 g	sugar
½ tsp	Water
½ cup	Whipping cream
	Almond, lightly toasted

1. Set a rack in the middle of the oven and preheat to 180°C, prepare 16 paper cups, set aside.

2. For the cake batter, combine the flour, 100g of the sugar, the baking powder, and salt in a bowl and stir well to mix.

3. Put the cream and vanilla in a large bowl and whisk by hand until thickened and stiff.

Whisk in the eggs, one at a time. Whisk in the remaining 100 cup sugar. Whisk in the flour mixture in 3 separate additions, whisking smooth after each addition.

4. Pour the batter into the prepared cups and smooth the tops. Bake until they are well risen, deep golden, and firm in the center when pressed with a fingertip, 20-25 minutes.

5. Cool the cup cakes on racks.

6. While the cup cakes are baking, prepare the caramel whipped cream. Combine the sugar and water in a heavy saucepan and stir well to mix. Put ¼ cup of the cream in a second small saucepan (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face—the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.

Stir in the remaining 1¾ cups cream and the vanilla and chill until you are ready to finish the cake (this can be made the day before).

7. Prepare the caramel sauce. Combine the sugar and water in a heavy saucepan and stir well to mix. Put the cream in a second small saucepan (or put in the microwave proved measuring cup). Place the first pan on medium heat and cook undisturbed until the sugar begins to melt and caramelize-you’ll see a few wisps of smoke coming out of the sugar. Reduce the heat to low and stir occasionally so that the sugar melts and caramelizes evenly. Remove it from the heat when the caramel is still very pale (the sugar will continue to darken off the heat). Slide the pan with the cream onto the burner. As soon as the cream has some bubbles around the edge (if using microwave put the cup in the microwave and heat for 1 minutes), add it to the caramel at arm’s length, averting your face-the caramel will boil up and may splatter out of the pan. Pour the diluted caramel into a medium bowl and cool it to room temperature.

To finish the cake, whip the cream mixture by hand or with an electric mixer until it holds a firm peak. Decorate the cake as you like.

Whipped Cream Cup Cakes with Caramel Whipping Cream Frosting