Millionaire's Shortbread Cupcakes
St Andrew's Day is next week, and because we've had cupcakes inspired by St Davis's Day, St Patrick's Day, and St George's Day, it's only fair that there's a cupcake to celebrate the Scottish national day also!
Shortbread is one of the most utterly delicious biscuits there is (no, you can't argue with me on this), and it just so happens to be a wonderfully Scottish thing! So, it only seemed fitting that these cupcakes were inspired by shortbread, specifically Millionaire's Shortbread.
No one quite knows where Shortbread originated from, but it's said that Mary Queen of Scots made it into popular.
So, of course these cupcakes include a Shortbread base, and that typically-Scottish-Shortbread-brand now make a gluten free version! Pick yourself up a packet from any major supermarket and you've already sorted a major aspect to your cupcakes!
You start by placing your shortbread round in the bottom of your cupcake cases, filling the cases with caramel cupcake batter, baking, filling with caramel, then topping with chocolate buttercream. Easy peasy, and super scrummy - and they resemble the delicious millionaire's shortbread.
They're such a delicious cupcake that I had to stop myself from having more than one at once!
These cupcakes are extra special to me because they're the 40th bake on the Caking It Blog!
Can you believe it?!
This means that there's 39 other bakes for you to take a look through - whatever mood you're in they'll be something delicious to whet your appetite.
Happy St Andrew's Day and Happy 40th Bake!
Let's get Caking It.
180C (170C fan)
Yield: 12 cupcakes
Prep: 20 mins
Bake: 20 mins
Assemble: 10 mins
x12 gluten free shortbread biscuits (round)
150g unsalted butter
150g caster sugar
4 medium eggs
1/2 tsp vanilla
150g gluten free self-raising flour
1 tsp gluten free baking powder
1/4 tsp bicarbonate of soda
1/4 tsp xanthan gum
3 tbsp caramel
2 tbsp sour cream
100g unsalted butter
300g icing sugar
100g dark cooking chocolate
As usual, don't forget to wait until all the ingredients are at room temperature before starting.
Preheat oven to 180C. Fill 12 muffin holes with cases.
With a fork, cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition, and add the vanilla.
In a separate bowl, mix the flour, baking powder, and xanthan gum with a fork, and then add this to the mixture, mixing until fully incorporated.
Spoon in the caramel and sour cream and mix until combined.
Place a single shortbread into the bottom of each cupcake case. Trim the biscuit if its too large.
Fill the cupcake cases until they're 3/4 full, or around 2 tbsp in each.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18-20 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
This decedent buttercream is the perfect finishing touch for your caramel and shortbread cupcakes.
While the sponges are cooling, make to the buttercream.
Cream the butter until pale, and gradually add in the icing sugar until it is all incorporated. You can do this either with a standing mixer, an electric hand whisk, or a fork. At this point the mixture should be a little stiff.
Chop the white chocolate into small chunks and melt in 20 second increments in the microwave. Wait a few minutes to let cool slightly and then pour into the buttercream and beat until nicely incorporated
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
Spoon a little caramel into each cupcake hole.
Pipe on a good layer of the chocolate buttercream.
Finish with a drizzle of caramel and a sprinkle of shortbread crumbs.