Sweetbird Salted Caramel Syrup
Anyone who questions whether sweet and savoury flavours can be successfully combined need look no further than salted caramel. This irresistible blend sees the rich, velvety tones of caramel enhanced by the inclusion of salt.
Sweetbird Sugar-Free Salted Caramel Syrup perfectly mixes these two classic flavours together to form a decadent treat, which is a fantastic addition to the likes of chocolate cakes, iced coffees and lattes.
What makes this flavouring syrup even better is that it is sugar-free, meaning you can add the authentic salted caramel taste to your hot and cold drinks without worrying about any extra sugar or calories! In addition, all syrups under the Sweetbird range are GMO-free, gluten-free and approved by the Vegan Society, making them the perfect choice for those with specific dietary requirements.
It is one of the most popular sweet treats on the planet right now. Whether it’s in ice cream, mochas or cakes, salted caramel is everywhere. Yet funnily enough, this wasn’t the case a few years ago. In fact, go back before 1977, and there was no such thing as salted caramel.
Going back to its origins, French chocolatier Henri Le Roux is credited with being the innovator behind salted caramel. Le Roux’s decision to create salted caramel was firmly a business-related one. After opening a patisserie in Brittany, he quickly realised one thing: if he didn’t want his business to sink without a trace, he needed to stand out from the crowd. This is because the region of Brittany was flooded with other established patisseries. As a result, Le Roux quickly started extensive testing to craft a new product which would put him on the culinary map. Making use of the area’s bountiful supply of salted butter, he came up with a salted butter caramel.
Le Rouxs creation spread like wildfire. Locals flocked to his store and turned the salted butter caramel into a bestseller. Not long after, the confection received national plaudits as it scooped the Best Sweet in France award in 1980. While Le Roux laid the groundwork, it took various other elements for salted caramel to become the worldwide sensation it is today. Global brands such as Starbucks and Häagen-Dazs started experimenting with the flavour in their products. Consumers fell in love with this sweet and salty contrast, other businesses followed the salted caramel trend, and the snowball effect kicked in. Now whether its in major supermarkets or independent coffee shops, virtually every food/drink establishment features their own salted caramel creations.
Banana and Salted Caramel Cupcakes
Simple to make and light on spicing, these banana and salted caramel cupcakes have almost universal appeal. Not only are they a treat to bake, but those consuming them will also think theyre a treat to eat! The flavour of banana is the focus of the actual cakes, whereas the whipped cream topping is all about the salted caramel element. This delicious, creamy accompaniment can be made in seconds using a whipped cream dispenser and cream chargers.
What you will need:
Milk (2 tbsp)
Vanilla essence (1 tsp)
Caster sugar (200g)
Butter, softened (125g)
Self-rising flour (185g)
Bicarbonate of soda (1/2 tsp)
Fresh cream (240ml)
Whipped cream dispenser
Sweetbird Salted Caramel Syrup (60ml)
How to make:
- Preheat the oven to gas mark 4/180C. Get a cupcake/muffin tin and line it with 12 paper cases.
- In either a food processor or blender, place the bananas, milk, two eggs and vanilla essence. Pulse the ingredients together, continuing to do so until the mixture is smooth and free of any noticeable banana chunks.
- In a large bowl, place the caster sugar and butter. Beat these two ingredients together until they turn into a fluffy and light mixture. Doing so in batches, add the smooth banana mixture to the bowl. Continuously stir as you pour in the banana mixture, which will help to ensure everything is well combined.
- Sift the bicarbonate of soda and self-rising flour into the banana mixture. Stir everything together one final time until the mixture is, once again, smooth.
- Spoon the mixture evenly between the 12 prepared paper cases. The aim is to fill each case about 3/4 of the way full. Place the cupcakes in the oven for around 25 minutes. To check they are fully cooked, insert a skewer into the centre of a cupcake. If the skewer comes out clean, the cupcakes are ready to be brought out of the oven. Transfer the cakes onto a wire rack to cool.
- Along with the fresh cream, add the Sweetbird Salted Caramel Syrup into a whipped cream dispenser. Screw a cream charger into the dispenser and double-check the lid has been securely closed. Shake the dispenser energetically for a few seconds, which will not only combine the cream and salted caramel effortlessly, but also turn the ingredients into a fluffy whipped cream.
Note: Depending on the amount of whipped cream desired, it may be necessary to use multiple cream chargers/ more whipping cream. Add more syrup as required.
- When the cupcakes have cooled, its time to bring the two main elements together. Carefully squirt the salted caramel-flavoured whipped cream on top of each cupcake. If appearance matters, use a swirling motion to layer the cream and make the cupcakes Instagram ready.