Salted Caramel Mini Cakes (Print Version)

# Ingredients:

→ For the cake

01 - 4 large eggs at room temperature
02 - 120ml buttermilk, at room temperature
03 - 2 teaspoons pure vanilla extract
04 - 275g sifted cake flour
05 - 300g sugar
06 - 1 teaspoon baking powder
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
09 - 170g unsalted butter, softened and cubed

→ For salted caramel tea syrup

10 - 1 Bigelow Salted Caramel tea bag
11 - 50g sugar
12 - 60ml boiling hot water

→ For caramel buttercream

13 - 115g unsalted butter, softened
14 - 125g powdered sugar
15 - 100g salted caramel sauce (or dulce de leche)
16 - Sprinkles for decoration (optional)

# Instructions:

01 - Preheat the oven to 190°C. Line a 43x28cm deep baking sheet with parchment paper and apply cooking spray throughout the parchment and sides.
02 - In a large jug, combine eggs, buttermilk and vanilla extract. Beat lightly and set aside (mixture should equal approximately 300ml).
03 - In a large mixing bowl with paddle attachment, mix flour, sugar, baking powder, baking soda and salt. Gradually add butter cubes while mixing on slow speed until mixture achieves a coarse texture with pea-sized butter pieces.
04 - Pour about 2/3 of the egg mixture into the flour and beat until just combined. Slowly add remaining egg mixture while mixing. Beat until just incorporated (slight curdling is normal).
05 - Pour batter into the prepared baking sheet, tap several times to remove air bubbles. Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean.
06 - Transfer to cooling rack for 5 minutes. Invert onto wire rack, remove parchment paper, then invert again so the top faces upward. Allow to cool completely.
07 - While cake cools, dissolve sugar in boiling water and steep the tea bag for 5 minutes. Set aside to cool.
08 - Beat butter in a large mixing bowl until fluffy (about 2 minutes). Add powdered sugar and beat until well combined. Incorporate caramel sauce and beat until smooth (1-2 minutes). Transfer frosting to a piping bag fitted with a round tip.
09 - Once cake is completely cooled, cut into 5cm circles using a round cutter (yields approximately 35 circles). Place circles on wire rack and brush with tea syrup 3-4 times, avoiding oversaturation. Pipe a heaping tablespoon of frosting on half the cake circles, spread lightly with an offset spatula, and top with remaining plain circles. Frost the second layer and garnish with sprinkles if desired.

# Notes:

01 - Ensure all dairy ingredients are at room temperature for best incorporation and texture.
02 - When brushing with tea syrup, apply lightly to prevent soggy cakes.
03 - For cleaner cutting, refrigerate the cake sheet briefly before using the round cutter.

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