I had a plan to make Vanilla cupcakes with caramel centers, so I didn't want an overly sweet icing like butter icing, and I still had some SMB in the freezer, from the previous batch I made (see Oh, Cupcake!). Perfect!
For the Vanilla cupcakes, I used Haniela's Velvet Vanilla Pound Cake recipe, spooned the batter into cupcake cases, and added a blob of caramel to the centre, followed by some more batter. This only works with dense cakes, if you try it in a light and fluffy batter, the "secret centre" becomes a embarrassing expose on the bottom of the cupcake ; )
The Swiss Meringue Buttercream had thawed overnight, and I wanted to add a touch of caramel to that, too. So I heated a couple of tablespoons of caramel in the microwave, and added that to the SMB. Instant curdle!
But I'm hardened to it now! So as unappetizing as it looked, I just proceeded to the next step - remember? Beat, beat, beat.
Curdled...
After 'old woman in the shoe' treatment....
And the final product....
I could eat one again, just looking at the picture...
xxM
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