The Gemini Cupcake: simple salted caramel recipe

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Happy Thursday! One more day until the weekend! Two things I love in this world are astrology and desserts. One enhances my spirituality and sense of self, the other just tastes damn good.

I’ve decided to do a series on zodiac-themed cupcakes—basically, I’m going to assign a flavour to each sign according to the sign’s characteristic. I’m a Virgo, so I’m especially looking forward to that one!

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First up is Gemini (May 21-June 21).

One of my cousins is a Gemini, as are two of my other friends, and let me tell you: they are all or nothing. Not as full-on as the Fire signs—Gemini’s element is Air—but I’d definitely say people in this sign are of the more extroverted variety. They’re known to be communicative—definitely sociablefriendly, lively, flexible, and original. Their flexibility weaves in with the fact that, along with Sagittarius, Virgo, and Pisces, Gemini’s a mutable sign; people under this sign like to go with the flow. They’re also quite volatile, indecisive, and impulsive.

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Because of their restless, curious nature, and the fact that they love experiencing new things, I wanted a flavour that would have impact. So, I chose SALTED CARAMEL! My other reason for choosing this particular sweet-and-salty combo is the sign’s symbol: The Twins. They make up the Gemini constellation, and are associated with Castor and Pollux of Greek mythology.

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Recipe Details!

I used the cupcake and buttercream recipe straight from Jane’s Patisserie here, and it’s so easy to follow! The recipe makes about 22, with some buttercream left over. Also, it says cooking time is 18-20 on 170ºC. I have a fan oven, so I put it on 150ºC. Since my oven also seems to cook things way faster than I want (I’ve burned some things in there oops!). I put the cupcakes in for 8 minutes—when I took them out, they were baked to perfection on the outside, but I stuck the tip of a knife in and it came out with a bit of batter. TIP: cover the cupcake with aluminium foil, then put them back in the oven for 2-3 minutes. They’ll bake evenly, then, and the tops won’t burn!

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The caramel recipe is by Nigella Lawson here, and it’s so good and also so easy to make—you don’t need a thermometer! You can use it to drizzle over the cupcakes when they’re iced and finished, and also in the buttercream itself.

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Hope you enjoyed this 1 of 12 upcoming posts, and stay tuned for the rest!

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