Fleur de sel caramel cupcakes
Fleur de sel caramel cupcakes
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Fleur de sel caramel cupcakes

10 MIN



  1. Using an apple corer, make a small well in the middle of each cupcake without piercing the bottom, removing the equivalent of 10 ml (2 teaspoons) of cake.
  2. Using a pastry bag fitted with a fluted or plain tip, frost the cupcakes with buttercream all around the cavity.
  3. Fill each cavity with caramel up to the edge of the buttercream.


If you don’t have an apple corer, you could use a melon baller.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.