In this homemade caramel cupcake filling recipe, I use dry caramel. No candy thermometer is needed to make this caramel filling recipe as we judge the color of the caramel instead. However ...

There, that's your super-fast crust done. Cover and keep in the fridge while you work on your filling. 2. Now, for the salted caramel. Pour in 1/3 cup of water into a saucepan, bring to the boil and ...

Apple-pie filling: In a large mixing bowl ... Remove from heat; let cool to room temperature. Salted caramel sauce: In medium pot, bring all ingredients to a boil, gently stirring occasionally.

Equipment and preparation: for this recipe you will need a piping bag ... cut the choux buns in half horizontally and spread some of the caramel filling mixture and then the coffee whipped cream ...

Cool on a wire rack. To make the filling, beat the mascarpone in a bowl until smooth. Beat in the icing sugar and coffee. Whip the cream until it holds soft peaks when the whisk is removed.