Servings: 10 Time: 20 minutes
Ingredients:
Ground cinnamon
1 tablespoons powdered sugar
1¼ cups heavy whipping cream
48 gingersnap cookies or any thicker cookies of your choice
Pure vanilla extract
For salted caramel sugar
Maldon sea salt flakes
¾ cup granulated sugar
Instructions
- Using an electric mixer, mix cream, vanilla, and sugar. Prepare 10 jumbo cupcake liners and place one ginger snap or cookie choice at the base of each. Top it with a scoop of whipped cream, then layer with a second cookie. Do this again till each cupcake liner has four cookies topped with whipped cream. Sprinkle with ground cinnamon.
- Keep in fridge overnight or for 6 hours. This will make cupcake easy to slice and maintain its cake semblance texture.
- To prepare salted caramel sugar, line a baking sheet with parchment paper. Add ¾ cup sugar into a bottomed pan and evenly spread.
- Allow to heat on medium-high heat with careful watching. Sugar starts to liquefy and use a high heat spatula to separate the lumps. When completely liquefied having the color with a semblance of a shiny penny, take out from the heat. Pour content evenly onto parchment paper and sprinkle sea salt flakes generously.
- In about 4 minutes or less, sugar will be hardened, then crush the sugar and sprinkle on each cupcake.
