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
1. 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.
2. Keep in fridge overnight or for 6 hours. This will make cupcake easy to slice and maintain its cake semblance texture.
3. To prepare salted caramel sugar, line a baking sheet with parchment paper. Add ¾ cup sugar into a bottomed pan and evenly spread.
4. 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.
5. In about 4 minutes or less, sugar will be hardened, then crush the sugar and sprinkle on each cupcake.
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