Cupcake with curd-caramel cream

Ingredients:

Cupcake

• 2/3 cup sour cream
• 2 teaspoons of baking soda
• 1/2 tsp salt
• 2 eggs
• 1 whole vanilla bean, split lengthwise
• 2 cups granulated sugar
• 1 cup (230 g) salted butter
• 2 cups premium flour

Curd cream with caramel

• 350 g butter, diced and chilled
• 110 g chilled cream cheese
• 3 cups powdered sugar
• 1 tbsp. Dolce de Leche caramel sauce

Topping

• Chopped cashew nuts
• Glaze
• Coarse sea salt
• Confectionery sprinkles

Preparation:

1. Preheat oven to 170°C (350°F) (or 160°C for convection mode). Line the pan with 24 paper cups (or 48 mini cups).
2. In a stand mixer, using the paddle attachment, combine the sour cream, baking soda, salt, and eggs until smooth. Scrape the seeds from the vanilla bean and add them to the egg mixture along with the sugar. Beat until pale.
3. Place the melted butter in a small bowl. Add 1 cup of water. Turn the mixer to low speed and gradually add the water, butter, and flour to the egg mixture. Scrape down the sides of the bowl and continue mixing until smooth.
4. Fill cupcake liners 2/3 full with batter.
5. Bake until golden brown and set, 22 minutes for standard-size cupcakes or 16 minutes for mini cupcakes. Cool on a wire rack. Top with the caramel-curd buttercream frosting. Decorate with your choice of toppings.
   
   Peanut Butter Chocolate Chip Recipe cupcakes with chocolate curd cream.
   
   Curd cream with caramelUsing a mixer fitted with a whisk attachment, beat the butter for 2-3 minutes. Add the cream cheese and beat until smooth. Reduce the speed and add the powdered sugar a little at a time. Mix until creamy. Stir in the caramel sauce.