Tokyo Pretzel Caramel Macchiato Cupcake, #Dessert Challenge

A cosmopolitan crisscross of tradition and modern twists on foreign imports; Tokyo is the ultimate destination for the creative and curious. Next to a traditional ramen noodle shop, a Starbucks coffee is served. Don’t ask for decaf. The driven and diligent population drinks only the caffeinated java. (Herbal teas, however, have become en vogue.)

Centuries old traditional Japanese noodles are served right alongside Starbucks coffee.

In Starbucks Tokyo, you will find the very unique and delicious Sakura White Chocolate. The Japanese do know how to take a good thing and improve it. They've also taken the salty German pretzel and created a honey butter version. And adopted the popular storybook character Rilakkuma bear as their mascot.  If you are a traditional pretzel lover, no need to fret. At markets like Kinokuniya, you'll find your salty snack. Also, at Starbucks  you can also order the same Caramel Macchiato as the one at home.

As cherry blossoms appear for the winter weary,
springtime also brings Sakura White Chocolate at Starbucks.

To celebrate the caramel coffee drink, which is popular on both sides of the Pacific, I created the Tokyo Pretzel Caramel Macchiato Cupcake. It also so happens that Sheryl, the lovely Lady Behind the Curtain, issued a dessert challenge to food bloggers to invent a sweet with caramel and pretzels. 

The Ninja Baker's Tokyo Pretzel Caramel Macchiato Cupcake

Do check out Sheryl’s always creative and delicious offerings at Lady Behind the Curtain. You’ll also find plenty of other fun fare following the Ninja Baker’s Tokyo Pretzel Caramel Macchiato Cupcake contribution.

Happy to report that my buttery pretzel crust played well with the soft cake. And my espresso whipped cream drizzled with caramel sauce was reminiscent of a fluffy coffee ice cream spiked with gooey caramel.

Tokyo Pretzel Caramel Macchiato Cupcake

Tokyo Pretzel Cookie Crust
Author: Kim Watkinson

In a food processor crumble 96 grams of (Rilakkuma) honey butter pretzels, add ¼ cup melted butter and 2 tablespoons of light brown sugar.

Press a tablespoon into each cupcake case. Bake at 350 degrees for 5 minutes.
Cool then add caramel cake batter.

Pretzel crusts are pressed into cupcake cases before cake batter is poured in.

Caramel Cake
Adapted from Robyn Stone’s AddAPinch.com Recipe

Ingredients
½ cup butter
1 cup sugar
2 eggs
1 ½ cups cake flour
½ cup buttermilk
1 teaspoon vanilla

Method:
Preheat oven to 350 degrees
1. Cream butter. Add sugar and beat until thoroughly combined.
2. Add eggs, one at a time, mixing well after each addition.
3. Gradually pour in a bit of flour, then a little buttermilk. Continue the dance.
4. Add vanilla and beat well.
5. Divide among cupcake cases. (The recipe yields about 21 cupcakes.)
6. Cool then top with espresso whipped cream.

Espresso Cream
Author: Kim Watkinson

To ½ a tablespoon of espresso powder add hot water until you have ¼ cup. Cool.
In a bowl that has been in the freezer overnight, whip up a pint of heavy cream. Add ½ cup of powdered sugar, the ¼ cup of cool espresso and 1 teaspoon of vanilla.

Pipe with a star tip onto the caramel cupcakes with pretzel crusts. Drizzle with caramel sauce.

Wishing you curiosity, which lead you to discover people, and places that inspire creativity and heart smiles.