Pretzel & Salted Caramel Cupcakes Collab with The Boy Who Bakes | Cupcake Jemma

[@charlottemommsen5252]

THESE. ARE. AMAZING!!!! I just made them and I am in love !!!! CupcakeJemma, you are a genius and I love your recipes.

[@grayde3903]

I love the collars videos! They're so fun and chilled. This also looks freaking delicious ❤ Jemma is the cupcake queen

[@emstx]

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.

[@Sweetthang9]

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]

PatisserieBoy u comment on so many of Jemma’s vids

[@debjudisch5548]

@@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!

[@NatalieDaglishCooper]

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!

[@YourSmileIsYourStyle]

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.

[@seanthebluesheep]

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

[@anjmehra]

Using cups as weights is a uniquely American thing!

[@seanthebluesheep]

Anjali Mehra Are pounds and ounces not enough weird measurements?!

[@anjmehra]

Sean Rea I use grams unless it happens to be an older recipe book which uses pounds and ounces

[@tinap1333]

Oh definitely! Hate using cups. I have a little electronic scale that measures up to 5 kilos and was a measly 8 Aussie $.

[@qqq_yuyu]

Sean Rea hee hee, when your from America but actually prefers using scales 😂😂😂

[@mareikewenzel8670]

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! 🥰

[@jattprime2927]

I saw those cupcakes today when i visited the shop in soho!!!! You were full and everyone was so wonderful!!!

[@pease280790]

Aww I love Edd, got two of his books and he was great on The Great British Bake Off! Such a fun collab!

[@bleumarin1968]

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.

[@Harls53]

this is one of my fave videos. really enjoyed the friendly banter; the cupcakes look fabulous. definitely making these on the weekend!

[@petalss5325]

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 ❤

[@justynaborowska7228]

Thank you Jemma for this absolutely gorgeous receipe!!! These are my favourite ones!!! The best I have ever done & eaten.

[@mylesnivot8006]

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

[@Miekzz]

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.

[@fleur9166]

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

[@FlyingSpartans]

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!

[@lauralangley7240]

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

[@LucyBishop]

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

[@emmamora3106]

i taste this cupcake at crumbs and doilies on my last travel to london. gorgeous!!

[@ThePstjtt]

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!

[@melwalmsley8267]

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

[@joannjacquin4983]

This was a fun collab and the cupcakes look fantastic! BTW, I'm with you about the scales!

[@anitastone168]

My grandchildren are visiting , I'm definitely making a batch of these. 😋 Agree about the cups, I hate using that measuring method .

[@mariealainawalukas3048]

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!

[@captainbifrost1234]

Did I just watched the whole 18 minute video? Thanks Gemma

[@nazminaktar512]

Earliest I've been!!! Love you Gemma. I've made your carrot, Oreo and ferrero cupcakes!!!! Love them xxxx

[@ForeverSims84]

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!

[@anacarmes]

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 :)

[@nuttynatsu2354]

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

[@macaoron]

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!

[@Miasfoodlab]

Lindsay O'Neil lemon n a good scrub shud rather help to remove all dat sticky thing in the vessel

[@hoh9291]

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!

[@Craftgirly]

Why aren't I watching this on tv? This is so entertaining!

[@268482]

I love Jemma's sense of humour

[@putrpamed]

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 :)

[@emstx]

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.

[@risagrey2869]

@@emstx plus you don't have to wash so many dishes

[@lisaanderson135]

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 😊

[@irenelo1958]

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. 👍🏾😍

[@sukritishrivastava628]

Just made it !! Omg the burnt butter taste is delicious in these...!!!!

[@claudiafairbanks]

I love scales! I would rather use them than measuring cups!

[@Miasfoodlab]

It was fun to watch u both cooking such an delicious treat

[@SofiaSAkram]

i hope we see ed again soon, its lovely seeing you interact with another baker :')

[@jim49861]

Jemma and Ed is too much adorable for one video.

[@mariesaint5542]

I had these frim crumbs and doilies 2 weeks ago and was yummy x

[@stephenanthony3094]

I love this video and I found a new channel and podcast! Thanks guys!

[@brinosaurier6058]

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 ;)

[@debjudisch5548]

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...

[@tcipa100]

Hi Gemma love your videos can you please please tell me how you get the cupcakes level!!

[@macaoron]

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

[@Nematichan]

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.

[@franbeldapiqueras97]

Hi Jemma! How can You get the caramel back if it does cristalize?

[@judygomez3919]

Jemma, what size cupcake tin and cupcake liners do you use?

[@maryamb2447]

Thanks alot Jemma, you are such an inspiration and always give me brilliant ideas 😘

[@msheatherlynn74]

I started using scales because of you Jemma. I can't believe I took so long to do it.

[@susio4419]

Great natural banter! 😊👍🏼

[@TertuNdokosho]

Yoghurt makes cakes last really better ♡

[@CookieLicious80]

I love this recipe, do it many times but I need to do it as layered cake, should I double the recipe?

[@daqiao11]

Hey Jemma! Do you think that I a cream made of creme patissiere and this burnt butter would be a good filling for éclairs?

[@Assweetasitgets]

Felipe Pessoa it would be a good idea to add a bit of extra richness and nuttiness. I hope this was helpful!

[@nuremalinazolkopli4502]

Those are very, very delicious looking cupcakes! Would love to make it myself. But it's quite hard for me to find mini pretzels in my supermarket. Do you have the recipe for it? That would help lots! Thanks in advance.

[@1337gaia]

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?

[@raechelm4116]

1337gaia she probably just didn’t have an apple corer before. Corers make a perfect uniform hole so probably better I guess

[@1337gaia]

Raechel M Or there's just more room for goodness in the middle ;)

[@jazminzambara2769]

What piping tip did you use for the buttercream? Thank you!!

[@Nerdish913]

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!! 😋

[@zoelittle2871]

Thank goodness you guys addressed the scales situation 😉.

[@blueberrys7165]

😜😜😜😜😜

[@veleke9852]

This looks so good. And u both were fun. Looking forward to trying this sometime soon. Thx for sharing 🙌🏾

[@anacrespo3619]

Hi :) I made the caramel sauce from your other video, since it's different quantity from this one how much should I add in the buttercream? Than you!

[@chloessims]

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

[@CupcakeJemma]

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! :)

[@chloessims]

CupcakeJemma right! That makes sense :) thanks!

[@mushmush55]

ssshlowxsims please make sure you have the cream at room temperature or a wee bit higher. Makes such a difference huh? :)

[@Kaetrin]

I was thinking of making a salted caramel cheesecake for Christmas - do you think the pretzel/golden syrup mix you used for the cupcakes would work for a cheesecake base?

[@Assweetasitgets]

Kaetrin yes that’s a really great idea. It would give a great salty and crunchy texture!

[@anacrespo3619]

Can leave out the corn syrup/golden syrup? Is there a substitute? Tx!

[@tefy.romeroacero]

I love you, you made it so easy and that's why I love your channel, love from México!!!!!

[@anisasurti6863]

They look so good, can't wait to try them

[@ramesishernandez1773]

I am a blind baker. Do you have any tips on how long to cook your butter before it’s it’s hard for me because it’s a visual. I also have trouble with making homemade caramel. burned.

[@Gagata93]

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).

[@cettinasitcharing2267]

What is with Eds and their love for flannels haha 💜

[@CzechCubBear]

OMH! he's so adrable...I literally don't hear any word frm Jemma watching him :*

[@MariaisezrIguess]

This video makes me want to learn the metric system. Those cupcakes looks delicious 😋!!

[@mvrcuq]

Hey Jemma (or anyone who knows, really) - what's a substitute to Golden Syrup? Will corn syrup work just as well?

[@raechelm4116]

Matthew D I think Jemma has said before that light corn syrup will be okay if you don’t have golden syrup

[@feistyfluxy]

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

[@nathann3507]

Jemma!! I need your help if I wanted to make a cake like this not cupcakes without the caramel centre what would the amount of each ingredient be!

[@aboutthatlife1418]

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?

[@janamelodyappleby6905]

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!

[@jenniferjones1470]

By the way Gemma I always love your background music that you play with your video

[@russellmurphy1]

There are quite a few comments here about using cups. I’m from the UK and find it really annoying too. How tightly packed is a cup of flour, for instance? Also, how do you convert a measurement of volume into one of mass given that everything has a different density? For example a cup of icing sugar will weigh very much less than a cup of butter.

[@claudiasmusicspace]

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!

[@MsMollylaura]

Holy crap, these cupcakes are AMAZING. Best cupcake I've ever feckin' had!

[@syazahumaira2133]

What happen if i make caramel just using fresh milk instead of the double cream ?

[@emilyyp]

I think it wouldn't really affect the caramel

[@macaoron]

Use double cream, heavy cream or whipping cream (they're the same thing). You can't replace it with milk because they are two very different things under the dairy family.

[@CupcakeJemma]

Chocolate Lovers I have never used milk to make caramel!!! It wouldn't work. You need the extra fat content from the cream to get the right consistency.

[@Paula-es2pv]

Chocolate Lovers I once did that because I didn't have double cream on hand and the caramel turned out really thin but other than that it was fine.

[@teijorei4549]

I always do that cuz cream is more expensive lol it tastes the same tho

[@ella-louiseharrison2452]

How do you get your buttercream so fluffy?????????

[@jonaoptroodt1245]

How is your salted caramel so thick? If i make it, it's very liquid. Do i something wrong?

[@Sweetthang9]

Often it thickens after it cools completely...if your ratio doesn't yield caramel like that, try decreasing the cream, increasing the caramel or adding some butter. Butter in caramel will solidify under cool temperatures.

[@ishitaagarwal1862]

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 🙂

[@Yulivee01]

My caramel is really runny. What did I do wrong? Can I get it to thicken up? It tastes amazing, btw!

[@casparwadsworth685]

This looks so yummy

[@matildahiggins5166]

This looks delicious 😋 x also how can he not like cupcakes!? 🤷🏻‍♀️😂😍🍰

[@imanabdalla7075]

btw I went to crumbs and doilies on my birthday on the 8th of July and it was absolutely wonderful!

[@sweetmalissa]

How do you measure out your Ml for the liquids? With the scale Ml feature?? I know with water it’s equivalent to grams, but what about the double cream? Also, I don’t have access to self rising flour, what do you do to modify so the recipe works? Thanks, love your videos 💖🥰

[@MaccaLives]

Get a measuring jug. Many recipes will list wet ingredients in grams too, and water is easy (1 ml = 1 gram). But for liquid ingredients in ml, you use a measuring jug.

[@helenscaketasticcreations4693]

salty and sweet now who doesnt love that combo xxx

[@andreanaktenas3319]

Instead of corn syrup can I use honey?? Love your channel!!

[@Sconebaking]

My caramel filling disappeared into the cupcake, and the buttercream filled the void. Would you know why and what I did wrong? The cupcake was still delicious. Thank you for the recipe.

[@lorenaarvayo2288]

If you ever mess up on a video do you have to remake the dessert ?and I love your channel ❤❤❤

[@enimai6211]

my comment has nothing to do with the recipe but Jemma, i LOVE your style. 😍

[@kja4571]

Pls do a no bake sweet treat video , with recipes that are quick and easy 💗💗💗💗💗

[@jamies6134]

Hey Jemma, thanks for the videos! Is there a recipe written down somewhere that I can find?

[@DK-bq4kk]

how many times do I factor this recipe up to make an 8inch 4 layer cake?

[@Assweetasitgets]

D K I think a double recipe would be enough for a cake that size

[@veliagonzalez8650]

Me encantó su receta. Gracias

[@aasiaahsan9190]

Can we do this with regular softened butter

[@charlottelochhead4101]

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.

[@karriecurtis8298]

Oooooooooh! Those look delish!

[@terrihendee5718]

Is bicarbonate soda baking soda? And is golden syrup Karo syrup?

[@raechelm4116]

Terri Hendee bicarbonate and baking soda = the same thing. Not sure about Karo syrup as I’ve never heard of it. I suggest you do some googling to see if other people have used it as a substitute