★Online Classes★ For more online classes please visit: https://hanbitcho.com/course/ You’ll love this recipe. The combination of vanilla and caramel is probably the best you’ll ever taste in your life! (You’ll actually see two versions of Hanbit, as I combined clips that were taken at two different times of the year) ▶Vanilla Cupcake◀ Quantity: 6 cups (pan can be purchased on my shopee shop) Butter 60g Sugar 95 g Salt a pinch Whole Eggs 60g Cake Flour 107g Baking Powder 2g Baking Soda 0.5g Vanilla Powder 1.5g Milk 50g Vanilla Extract 2g 1. Smooth room temp butter. 2. Add sugar/salt and smooth. 3. Add whole eggs and mix. 4. Add sifted cake flour/baking powder/vanilla powder and mix. 5. Add in the milk/vanilla extract. 6. Split the batter evenly across six cups. 7. Bake at (Pre-heat 180℃) 160℃ for 18~19mins. 8. For the caramel buttercream, use a ratio of 4:1 of butter:caramel. Simply mix the caramel with soft room temp butter and pipe it. Used nozzle 823. ▶Caramel◀ Please watch the following video: https://www.youtube.com/watch?v=PirLE0P8tGA ▶Caramelised Nuts◀ Please watch the following video: https://www.youtube.com/watch?v=YH764oY04Q4&t=6s ▶Vanilla Powder◀ Please watch the following video: https://www.youtube.com/watch?v=FCIoSBmi7wE --------------------------------------------------- ★Shoppee★ Shop Name: Hanbit Cho Korean Bakeware ★My Ingredients★ Dark Couverture Chocolate: https://amzn.to/3nmcJxJ White Couverture Chocolate: https://amzn.to/3Gf8zQU Valhrona Cocoa Powder: https://amzn.to/3lPdvnc Snow Sugar: https://amzn.to/2Znp7p5 Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5 ★My Equipments★ Oven: UNOX Bakerlux Shop.Pro Convection oven Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB) Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj) Food Processor: Hanil (https://amzn.to/2XNxWYg) Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4 Zester: Microplane (https://amzn.to/3EGD9Ck) Whisk: Matfer ★ABOUT ME★ Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since! As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef! I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious. ★Instagram★ https://instagram.com/sugarlane.korea ★슈가레인 베이킹 스튜디오 수강 문의★ https://blog.naver.com/oasis8jd #cupcakes #sugarlane #조한빛 #슈가레인