Everyone has long known such a dessert with liquid filling like chocolate fondant, but in reality it is not one of a kind. For example, you can make such interesting peanut muffins with liquid caramel inside. This almost childish delight when break off with a fork the first piece of crispy biscuit and on a plate выливается жидкая начинка! 
Time: one час. 10 min. Difficulty: easy. Quantity: 6 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 0.5 tbsp. butter
- 0.5 tbsp. granulated sugar
- 0.5 tbsp. brown sugar
- 2/3 Art. smooth peanut butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tbsp. premium flour
- 1 tsp baking powder
- 1/4 tsp soda
- 1/4 tsp salt
Caramel
- 3 tbsp. l water
- 1 tbsp. Sahara
- 1 tbsp. l light corn syrup
- 1/4 Art. cream
- 0.5 tbsp. butter
Recipes with similar ingredients: premium flour, caramel, Peanut butter, corn syrup, cream, eggs
Recipe preparation:
- Caramel: Bring water to a boil over high heat. sugar and corn syrup, and continue to cook without covering lid and periodically lubricating the pan walls with water until the mixture will not become light amber. Remove from heat and gently whisk mix in the cream and butter. Allow to cool to room temperature. temperature, then cool the caramel until thickened. When she cool completely, fill it with muffins.
- Butter 6 separate 150 ml. Ramekins and sprinkle them with sugar, shake off excess.
- Muffins: grind butter with sugar and brown sugar, until smooth and light texture. Whisk the resulting cream with peanut butter, then add the eggs over one at a time, whipping until a uniform texture after each additions. Stir in the vanilla.
- In a separate bowl, sift the flour, baking powder, soda and salt. Add the resulting mixture to the peanut dough and stir. to uniformity. Divide the dough evenly between 6 prepared Ramekina, leaving about 0.5 tbsp. test to close caramel filling.
- Make a recess in the center of the dough in each mold and fill in about 2 tbsp. l chilled caramel. Over toppings put the remaining dough, make sure that the caramel is completely closed. Wrap the molds and leave in the freezer until the dough hardens for at least 3 hours, or for longer period up to 1 week.
- For baking, preheat the oven to 205 ° C. Expand the ramekins and place them on a baking sheet, bake frozen for 20 min., until the tops of the cupcakes become convex and practically golden brown. Allow to cool for 5 minutes, then, draw a knife or spatula along the inside of each frame, to free the cupcakes, and turning them over put them on a plate.
