Iron Man inspired billionaire's shortbread cupcakes

Steve Rogers: Big man in a suit of armour. Take that off, what are you?

Tony Stark: Genius, billionaire, playboy, philanthropist.

(The Avengers, 2012)

Today sees the return of Iron Man to our screens and I've been inspired to bake!  Now what could be more perfect for everyones favourite genius, billionaire, playboy, philanthropist than millionaires shortbread inspired cupcakes?  

To make these just that little bit special I'm playing around with the usual millionaires shortbread layers of shortbread, caramel and chocolate and reversing them - I've baked a rich chocolate cupcake, filled it a with sticky salted caramel centre and topped with vanilla butter cream liberally studied with pieces of shortbread.  There's quite a few elements to these cakes so it's a recipe to do when you've plenty of time!

Billionaires Shortbread Cupcakes

The cupcake (recipe taken from The Hummingbird Bakery Cake Days available here)

80g softened, unsalted butter
280g caster sugar
400g plain flour
40g cocoa
pinch of salt
1 tbsp baking powder
2 eggs
240ml milk


1) Cream together the butter, sugar, flour, cocoa, salt and baking powder.  
2) In a jug lightly whisk together the eggs and the milk then add 2/3's to the dry mix.  Once incorporated add the rest.
3) Put into cases and bake in a pre-heated oven at 180C for 15-20 minutes.


Salted Caramel Sauce

150g caster sugar
120ml double cream
1tsp salt

1) In a non-stick pan gently heat the sugar until melted.  You need to keep an eye on it as it can easily burn and become quite bitter.  You need to be a bit careful when melting sugar as it gets incredibly hot and personally it's not something I do while Babybear is about as I wouldn't like to leave it alone too long if he needs my attention.


2) Once the sugar has all melted and gone a golden colour add the cream.  I find that if I take the cream out of the fridge about 15 minutes before I start the sauce it doesn't spit as much.  Give the stir a sauce to make sure that the cream is all incorporated.


3) Start adding the salt; it's best to do this in small amounts as it's easier to add more than it is to take away too much.  You can test how the caramel tastes by dropping a small amount in cold water and then tasting it.


4) When it's ready take off the heat and set to one side.  (Top Tip - Fill the sauce pan with very hot water immediately after using the sauce, this will make it far easier to clean.  If you do find yourself with a pan with bits of rock hard caramel caramel stuck to it just pour in very hot water and bring to the boil; the caramel will dissolve in the water making it far easier to clean)


Shortbread

60g caster sugar

110g soft, unsalted butter

110g plain flour

1) Cream together the butter and sugar.  Add the plain flour and mix until it forms a dough - I find it easiest to use my hands here.
2) As it doesn't need to be any particular shape I didn't bother rolling it out, just put it on a baking tray and flattened it with my hand.
3) Place in a pre-heated oven at 200C for 15 minutes.


Butter cream

250g Icing sugar
80g Butter
25ml Milk

1) Place all the ingredients in a bowl and mix together until light and fluffy.


Assembling the cakes


1) Once the cupcakes are cooled you need to slice the top off and scoop out some of the inside to create a hole for the caramel sauce to go in. (The tops aren't needed again so go ahead and eat them!)

2) Put a teaspoon of the caramel sauce into each cupcake.

3) While the shortbread is still slightly warm cut half of it into 1.5cm X 1.5 (ish) squares.  These will go on top of your cupcakes.  Crumble the rest into smallish pieces and gently fold into the butter cream.

4) Spoon the butter cream on the cupcakes and make them pretty! (This is the bit I normally struggle with)  Top each with a piece of shortbread and enjoy!

So have any of you been to see Iron Man 3 yet?  What did you think of it?