And that is exactly why this month, we’ve decided to play around with the combination of Klein River Colby and some sweet caramel flavours.
60 g Colby, grated
2 tbsp unsalted butter, room temperature
100 g (1/2 cup) sugar
1 large egg
60 ml milk
1 tsp vanilla extract
95 g (3/4 cup) all-purpose flour
3/4 tsp baking powder
1/4 tsp fine salt
6 tbsp (85 g) salted butter
1 tbsp caramel sauce
1/2 tsp vanilla extract
175 g (1 1/2 cups) icing sugar
1/2 to 2 tsp milk (add until desired consistency)
1 cup caramel popcorn
Preheat oven to 180 °C, prepare the cupcake baking pan with paper liners.
Add grated Colby, butter and sugar into a food processor (you can use a whisk too), mix on low until combined.
Add the egg, milk and vanilla, mix again until combined.
Whisk flour, baking powder and salt together in a large bowl. Then add the wet ingredients and stir to combine, careful to over-mix.
Pour batter into prepared baking pan and bake for 18 – 20 mins (Test with a toothpick, if it comes out clean, it’s ready).
Cool completely before frosting.
For the buttercream; use an electric beater to mix the butter, caramel sauce and vanilla extract. Add the icing sugar, then gradually add milk until the buttercream is smooth and creamy.
Frost the cupcakes with buttercream, top with caramel popcorn and drizzle some caramel sauce over.
Now, go make yourself a cup of tea and enjoy these delicious Caramel-Colby Cupcakes!