My boss is retiring after 35 years with our organization and I am making 4 dozen cupcakes. 1 dozen are these pretzel-salted-caramel babies, 1 dozen are the elvis babies, 1 dozen are the chocolate cupcakes by Jemma, and the other dozen are a rift on her fruit cupcakes using rhubarb goo. Jemme inspires my cupcake baking! Everyone in my office loves when I bake cupcakes. THANKS for your efforts Jemma and the rest of your team.
I baked these delicious cupcakes for my boyfriend's birthday yesterday with the help of my Mom. Without her I could not have done it, because for me it was a little tricky sometimes. Everybody loved them and the feedback was just great. Thanks for the great recipe! 🥰
I know it's a big thing for a lot of people, but I hate using cups. They don't fit into anything easily, and it's always unclear how hard packed people want large things. Scales are so much better because you can just add until it's right, or take a bit out easily
There's no question that if you want to bake successfully on a consistent basis....you need a scale. There is literally NO solid argument in favor of volumetric baking. Accurate, less to clean, quicker. And dry caramels are a cinch as long as you watch them. SO much faster and no crystallization!
@@charugera7654 Maybe because that is what this platform is for!? All of the great bakers become better by sharing ideas and techniques with each other. Keep right on commenting!
Made these today for my Mom's birthday and my oh my are they amazing! I didn't fill them with caramel but I did drizzle a bit on the top. Thank you Jemma for the recipe, absolutely delicious!
I am sorry Edd does not love cupcakes. LOL I really love watching your cupcake recipes. Thank you for sharing a lovely recipe. Now, off to the market to get my goodies. Thank you so much for sharing your love of baking. I am in heaven with these dreamy delights. What a great way to find a positive space with baking now that we are at home. I am drooling at these beauties. Update: I made these today. They turned out wonderful with the pretzel goodness at the bottom and caramel topping. I love them. Super yummy. Ty
I need some of these cupcakes in my life... immediately!! And also YES to the scales. So annoying when recipes only state cup measurements and you end up googling how much a cup of this or that weighs.
Can you please do more chocolate cupcake recipes? You do loads of vanilla styles but would love to see some variations of chocolate cupcakes! Thanks Jemma. Love your channel
I absolutely hate it when recipes have their measurements in cups because I always have to convert them into grams and it's so annoying and time-consuming. In my country, we don't have the cup things, most households have an electric or the old fashioned scale for measuring ingredients :)
Americans grow up with cups. But since I started baking with Jemma I have converted and I really like scales for baking, seems much more precise. Most of my cookbooks use cups, cuz they are for American cooks. My baking books have both cups and gram-scale weight. I use both.
emstx I am American but I have always used metric because my grandmother, who taught me how to bake, was born in Liverpool. I am used to using my scales and use them as scoops. I love using my English bone china creamers, cups, and bowls for holding separating ingredients. Unfortunately china doesn’t have the same monetary value as it used to, just sentimental value. But I find it lovely to work with 😊
hi Jemma! I went on a trip to London a couple days ago, so of course I had to go to Crumbs & Doilies in Soho. It was AMAZING, I had the peanut butter and jam cupcake, and it was better than I could have ever imagined :) so thank you!! xx
Ahhh I love this guys! You have great chemistry, would love to see more videos of you together. Those cupcakes look INCREDIBLE! I baked with Ed at a blogging job with Flora a few years ago, he's such a nice genuine guy! X
Awww... you guys are so cute! The cupcakes are a total inspiration -- I was planning on making cupcakes with a core of *something* -- I had been auditioning flavors of pudding or whipped cream mixed with the crumbs from coring the cupcakes, even Jemma's trick with the hearts but I had never considered salted caramel. Thanks for the inspiration!
How do you clean the pot after making caramel? I would love to use it in my treats, but I am afraid the caramel will be impossible to clean from the pot. Thanks!
Fill the pot with water, so that it covers all the left over caramel, and put it back on the boil. It'll dissolve left overs and make it so easy to clean
I totally aggree! Most of cupcakes look do fabulous, but taste simply like butter and sugar... I Fried Jemma's recipe though with success and enjoyment (modified, howeved, for my gluten-free needs).
Is it just me or do I find it really annoying when you pour ingredients into a bowl and you leave all the goodness on the spoon... Like after Edd added the golden syrup to the ground pretzels and Jemma added the butter, there was still a lot of syrup left on the spoon and it annoyed me so much. GREAT recipe by the way!
Jemma I absolutely love watching your videos with the delicious cupcakes and cake recipes, but this collab video is funny and Fantabulous👌🏾😊. Watching you both had me laughing and then drooling once the cupcakes were done. So thankyou for always making the recipes look doable and delicious for us here at home. 👍🏾😍
Hey Jemma, can I ask you why you chuck in all the icing sugar at once this time? You have always added it in in two stages before. Does that mean I can add all the icing sugar at once for your previous recipes as well? Thanks, and lovely video as always! x
Jemma, I just love you! You are so good at what you do and I love that you so willingly share your talents and techniques with us. One question...is there anywhere that I can find and print your actual recipes? I realize that the ingredient list is in the description box, but there are no directions. Yes, I watch the video, but I usually forget all the details. I have three binders of recipes! Anyway, these look amazingly delicious! I know I'll be making some really soon! Can I safely double this recipe? Thanks so much for the time you spend bringing so many yummy things! God bless...
I ADORE my electric scales! ;) Mine did cost me £60 buuuuuut my scales are talking scales as I am blind! ;) I LOVE your videos and me and my mum watch your videos together all the time!
Hi Jemma, i love the way you bake cupcakes and make them look so cute and beautiful with such simple designs. I have a request can you show me your version of making creme brûlée mousse cake . Love from India 🙂
For the scale/cups debate I think it depends on what type of scales you have. I have very old scales where you put weights on one end and you’re food in the other until it’s equal which I don’t like, so I prefer using cups. Electric scales probably have a lot more accuracy though. I’m only 14 so I can’t just buy what I want but I would like some electric scales.
If it crystallise use tempering method first add a tablespoon of cream and mix it Once it dissolves and then add a little more that way it won’t crystallise
Hi Jemma, I have a baking question: most of the times you cream the butter and sugar first, then add the eggs, flour and other ingredients. I have seen folks on other channels mix the dry ingredients first and the add the wet ingredients to that. And now you just pop it all together and mix it all in one go... I'm confused :D What difference does it make? I made 150 Cupcakes for a wedding last week and not creaming the butter and sugar would have definitely saved some time ;)
With so many recipes coming at you from so many countries and their cups and spoons all being slightly different to each other, scales are the absolute way to go. Just tell me how many grams, or ounces if you insist and i’ll take it from there. The only thing more OMG-afying are those nincompoops who measure their dry ingredients in a measuring jug or have their liquids overflowing a cup. That makes my brain explode! 🤯😜
Why does the cream not curdle when you put it into the hot sugar/water? When i put cream in curries it always splits so i have to temper it before hand
Cream tends to split when it's introduced to any kind of acidic component, like lemon juice or vinegar. There's nothing in the caramel that would make this happen. I don't know the science but I've never experienced curdling cream when I make cream. Give it a go! :)
Didn't you use to use a chopstick in your earlier videos to make room in your cupcakes (push a little bit of cake to the sides) and now you always use an apple corer?
My boss is retiring after 35 years with our organization and I am making 4 dozen cupcakes. 1 dozen are these pretzel-salted-caramel babies, 1 dozen are the elvis babies, 1 dozen are the chocolate cupcakes by Jemma, and the other dozen are a rift on her fruit cupcakes using rhubarb goo. Jemme inspires my cupcake baking! Everyone in my office loves when I bake cupcakes. THANKS for your efforts Jemma and the rest of your team.
I baked these delicious cupcakes for my boyfriend's birthday yesterday with the help of my Mom. Without her I could not have done it, because for me it was a little tricky sometimes. Everybody loved them and the feedback was just great. Thanks for the great recipe! 🥰
I love the collars videos! They're so fun and chilled. This also looks freaking delicious ❤ Jemma is the cupcake queen
THESE. ARE. AMAZING!!!!
I just made them and I am in love !!!! CupcakeJemma, you are a genius and I love your recipes.
I know it's a big thing for a lot of people, but I hate using cups. They don't fit into anything easily, and it's always unclear how hard packed people want large things.
Scales are so much better because you can just add until it's right, or take a bit out easily
Using cups as weights is a uniquely American thing!
Anjali Mehra Are pounds and ounces not enough weird measurements?!
Sean Rea I use grams unless it happens to be an older recipe book which uses pounds and ounces
Oh definitely! Hate using cups. I have a little electronic scale that measures up to 5 kilos and was a measly 8 Aussie $.
Sean Rea hee hee, when your from America but actually prefers using scales 😂😂😂
There's no question that if you want to bake successfully on a consistent basis....you need a scale. There is literally NO solid argument in favor of volumetric baking. Accurate, less to clean, quicker.
And dry caramels are a cinch as long as you watch them. SO much faster and no crystallization!
PatisserieBoy u comment on so many of Jemma’s vids
@@charugera7654 Maybe because that is what this platform is for!? All of the great bakers become better by sharing ideas and techniques with each other. Keep right on commenting!
Made these today for my Mom's birthday and my oh my are they amazing! I didn't fill them with caramel but I did drizzle a bit on the top. Thank you Jemma for the recipe, absolutely delicious!
This collab is wonderful ;-) It shows more jolly witty funny side of Jemma and I just couldn't stop smiling!! You should do it more often Jemma ❤
i would have dunked the pretzels on top into a bit of caramel as well to have an even more sweet and salty flavor ! Looks great and yummy.
Aww I love Edd, got two of his books and he was great on The Great British Bake Off! Such a fun collab!
i must say, that is one of the best collaba ive ever seen! you two are just so fun together and you are just fun to watch! love this.
I saw those cupcakes today when i visited the shop in soho!!!! You were full and everyone was so wonderful!!!
I am sorry Edd does not love cupcakes. LOL I really love watching your cupcake recipes. Thank you for sharing a lovely recipe. Now, off to the market to get my goodies. Thank you so much for sharing your love of baking. I am in heaven with these dreamy delights. What a great way to find a positive space with baking now that we are at home. I am drooling at these beauties. Update: I made these today. They turned out wonderful with the pretzel goodness at the bottom and caramel topping. I love them. Super yummy. Ty
I need some of these cupcakes in my life... immediately!! And also YES to the scales. So annoying when recipes only state cup measurements and you end up googling how much a cup of this or that weighs.
My grandchildren are visiting , I'm definitely making a batch of these. 😋
Agree about the cups, I hate using that measuring method .
this is one of my fave videos. really enjoyed the friendly banter; the cupcakes look fabulous. definitely making these on the weekend!
Thank you Jemma for this absolutely gorgeous receipe!!! These are my favourite ones!!! The best I have ever done & eaten.
I love scales! I would rather use them than measuring cups!
i taste this cupcake at crumbs and doilies on my last travel to
london. gorgeous!!
Can you please do more chocolate cupcake recipes? You do loads of vanilla styles but would love to see some variations of chocolate cupcakes! Thanks Jemma. Love your channel
I absolutely hate it when recipes have their measurements in cups because I always have to convert them into grams and it's so annoying and time-consuming. In my country, we don't have the cup things, most households have an electric or the old fashioned scale for measuring ingredients :)
Americans grow up with cups. But since I started baking with Jemma I have converted and I really like scales for baking, seems much more precise. Most of my cookbooks use cups, cuz they are for American cooks. My baking books have both cups and gram-scale weight. I use both.
@@emstx plus you don't have to wash so many dishes
emstx I am American but I have always used metric because my grandmother, who taught me how to bake, was born in Liverpool. I am used to using my scales and use them as scoops. I love using my English bone china creamers, cups, and bowls for holding separating ingredients. Unfortunately china doesn’t have the same monetary value as it used to, just sentimental value. But I find it lovely to work with 😊
Hi jemma. I frequently use your recipes and when im older i aspire to own a bakery like you!! Thanks for all your tips and recipes
Jemma and Ed is too much adorable for one video.
hi Jemma! I went on a trip to London a couple days ago, so of course I had to go to Crumbs & Doilies in Soho. It was AMAZING, I had the peanut butter and jam cupcake, and it was better than I could have ever imagined :) so thank you!! xx
Ahhh I love this guys! You have great chemistry, would love to see more videos of you together. Those cupcakes look INCREDIBLE! I baked with Ed at a blogging job with Flora a few years ago, he's such a nice genuine guy! X
Why aren't I watching this on tv? This is so entertaining!
Jemma, this is a GREAT recipe for the sponge, and I made them today, and added a caramel drizzle to your recipe! KILLER GURL! Thank you!
Awww... you guys are so cute! The cupcakes are a total inspiration -- I was planning on making cupcakes with a core of *something* -- I had been auditioning flavors of pudding or whipped cream mixed with the crumbs from coring the cupcakes, even Jemma's trick with the hearts but I had never considered salted caramel. Thanks for the inspiration!
How do you clean the pot after making caramel? I would love to use it in my treats, but I am afraid the caramel will be impossible to clean from the pot. Thanks!
Lindsay O'Neil You boil water in it and stir, you'll get caramel water easy to clean. At least that's what I do :)
Fill the pot with water, so that it covers all the left over caramel, and put it back on the boil. It'll dissolve left overs and make it so easy to clean
Fill or soak the pan with hot water and let it sit for a few minutes, then the caramel will dissolve again and the pan should be very easy to clean!
Lindsay O'Neil lemon n a good scrub shud rather help to remove all dat sticky thing in the vessel
Lindsay O'Neil as long as u don't burn it I just soak it in warm water n forget, it comes right off if u just forget about it!
I love Jemma's sense of humour
Yoghurt makes cakes last really better ♡
I totally aggree! Most of cupcakes look do fabulous, but taste simply like butter and sugar... I Fried Jemma's recipe though with success and enjoyment (modified, howeved, for my gluten-free needs).
Just made it !! Omg the burnt butter taste is delicious in these...!!!!
Did I just watched the whole 18 minute video? Thanks Gemma
Earliest I've been!!! Love you Gemma. I've made your carrot, Oreo and ferrero cupcakes!!!! Love them xxxx
Is it just me or do I find it really annoying when you pour ingredients into a bowl and you leave all the goodness on the spoon... Like after Edd added the golden syrup to the ground pretzels and Jemma added the butter, there was still a lot of syrup left on the spoon and it annoyed me so much. GREAT recipe by the way!
It was fun to watch u both cooking such an delicious treat
Thank goodness you guys addressed the scales situation 😉.
😜😜😜😜😜
I had these frim crumbs and doilies 2 weeks ago and was yummy x
I started using scales because of you Jemma. I can't believe I took so long to do it.
Great natural banter! 😊👍🏼
Ed I feel you mate, who likes a dry sweet cupacake yeesh! Only a good cupcake is worth the calories 🤗 so gonna try this- yum!! 😋
i hope we see ed again soon, its lovely seeing you interact with another baker :')
salty and sweet now who doesnt love that combo xxx
This was a fun collab and the cupcakes look fantastic! BTW, I'm with you about the scales!
Pls do a no bake sweet treat video , with recipes that are quick and easy 💗💗💗💗💗
Jemma I absolutely love watching your videos with the delicious cupcakes and cake recipes, but this collab video is funny and Fantabulous👌🏾😊. Watching you both had me laughing and then drooling once the cupcakes were done. So thankyou for always making the recipes look doable and delicious for us here at home. 👍🏾😍
This video makes me want to learn the metric system. Those cupcakes looks delicious 😋!!
Thanks alot Jemma, you are such an inspiration and always give me brilliant ideas 😘
They look so good, can't wait to try them
Love your channel. Love your vids. You have so much fun and it is really obvious that you truly love what you do! can't wait to try this one!
I agree with Ed I hate cupcakes but Jemma you the only one who makes crave and bake one.
OMH! he's so adrable...I literally don't hear any word frm Jemma watching him :*
btw I went to crumbs and doilies on my birthday on the 8th of July and it was absolutely wonderful!
This looks so yummy
Holy crap, these cupcakes are AMAZING. Best cupcake I've ever feckin' had!
i got a scale and it really does make life so much easier!
You are my hero. God bless you. Have a great day.
Hey Jemma, can I ask you why you chuck in all the icing sugar at once this time? You have always added it in in two stages before. Does that mean I can add all the icing sugar at once for your previous recipes as well? Thanks, and lovely video as always! x
My theory on this is that she uses less sugar in this one, because of the added caramel, and so it can be added in one go instead of two.
Jemma, I just love you! You are so good at what you do and I love that you so willingly share your talents and techniques with us. One question...is there anywhere that I can find and print your actual recipes? I realize that the ingredient list is in the description box, but there are no directions. Yes, I watch the video, but I usually forget all the details. I have three binders of recipes! Anyway, these look amazingly delicious! I know I'll be making some really soon! Can I safely double this recipe? Thanks so much for the time you spend bringing so many yummy things! God bless...
What is with Eds and their love for flannels haha 💜
I ADORE my electric scales! ;) Mine did cost me £60 buuuuuut my scales are talking scales as I am blind! ;)
I LOVE your videos and me and my mum watch your videos together all the time!
my comment has nothing to do with the recipe but Jemma, i LOVE your style. 😍
Oooooooooh! Those look delish!
Same thoughts about scales vs cups :D
Hi Jemma, i love the way you bake cupcakes and make them look so cute and beautiful with such simple designs. I have a request can you show me your version of making creme brûlée mousse cake . Love from India 🙂
For the scale/cups debate I think it depends on what type of scales you have. I have very old scales where you put weights on one end and you’re food in the other until it’s equal which I don’t like, so I prefer using cups. Electric scales probably have a lot more accuracy though. I’m only 14 so I can’t just buy what I want but I would like some electric scales.
If it crystallise use tempering method first add a tablespoon of cream and mix it
Once it dissolves and then add a little more that way it won’t crystallise
I love you, you made it so easy and that's why I love your channel, love from México!!!!!
Hi Jemma, I have a baking question: most of the times you cream the butter and sugar first, then add the eggs, flour and other ingredients. I have seen folks on other channels mix the dry ingredients first and the add the wet ingredients to that. And now you just pop it all together and mix it all in one go... I'm confused :D What difference does it make? I made 150 Cupcakes for a wedding last week and not creaming the butter and sugar would have definitely saved some time ;)
I love this recipe, do it many times but I need to do it as layered cake, should I double the recipe?
If you ever mess up on a video do you have to remake the dessert ?and I love your channel ❤❤❤
They look delicious!
YAY EDD! I love your Patisserie Made Easy book, I have the Opera cake bookmarked! Thanks for this wonderful recipe Jemma and scales rulez! #teamscale
By the way Gemma I always love your background music that you play with your video
I 💕💕💕 these cupcakes! 😊👏
With so many recipes coming at you from so many countries and their cups and spoons all being slightly different to each other, scales are the absolute way to go. Just tell me how many grams, or ounces if you insist and i’ll take it from there.
The only thing more OMG-afying are those nincompoops who measure their dry ingredients in a measuring jug or have their liquids overflowing a cup. That makes my brain explode! 🤯😜
I love this video and I found a new channel and podcast! Thanks guys!
This looks delicious 😋 x also how can he not like cupcakes!? 🤷🏻♀️😂😍🍰
Hi Gemma love your videos can you please please tell me how you get the cupcakes level!!
I can't live without my electric scales!
I went to the Bakewell baking festival the other day I a watched the boy who bakes making brownies.. I wished Jemma was there
This looks so good. And u both were fun. Looking forward to trying this sometime soon. Thx for sharing 🙌🏾
Ohhhh god those look soooooo deliscious!!!! Yummmm
It's not a scale.... Scales are on measuring instruments like on a thermometer, ruler etc. 😉
I also preferthe electric scales, its jusy so much better
I live in Canada and seriously, no recipes are written here in weight, only cups! But I LOVE using my scale! Also I neeeeed to make this recipe hehe
These look soooooo yummy!
Why does the cream not curdle when you put it into the hot sugar/water? When i put cream in curries it always splits so i have to temper it before hand
Cream tends to split when it's introduced to any kind of acidic component, like lemon juice or vinegar. There's nothing in the caramel that would make this happen. I don't know the science but I've never experienced curdling cream when I make cream. Give it a go! :)
CupcakeJemma right! That makes sense :) thanks!
ssshlowxsims please make sure you have the cream at room temperature or a wee bit higher. Makes such a difference huh? :)
i dont recall any salt being added to the salted caramel!
These looked delicious! xo
Didn't you use to use a chopstick in your earlier videos to make room in your cupcakes (push a little bit of cake to the sides) and now you always use an apple corer?
1337gaia she probably just didn’t have an apple corer before. Corers make a perfect uniform hole so probably better I guess
Raechel M Or there's just more room for goodness in the middle ;)
Hi Gemma, this recipe is amazing, can you let us know how the measurements for a cake that would fit into a nine inch tin please?
Jemma, what size cupcake tin and cupcake liners do you use?
Me encantó su receta. Gracias
Wow these look so so cool Gemma!! You have such great imagination and skill! Love these!! 😘😘😘 Yulia xx
Instead of corn syrup can I use honey??
Love your channel!!
Hey Jemma! Do you think that I a cream made of creme patissiere and this burnt butter would be a good filling for éclairs?
Felipe Pessoa it would be a good idea to add a bit of extra richness and nuttiness. I hope this was helpful!
Loved it! So going to make these!
These look delicious!!!!