Salted Caramel Cupcakes

I love these! But then I love salted caramel and cake and buttercream! These cupcakes are just plain vanilla, with a surprise gooey salted caramel centre and salted caramel frosting… simple and deeeelicious! For the cake batter it’s just 4oz (110g) of everything, really easy to remember and completely failsafe!

For the cakes

  • 110g butter
  • 110g caster sugar
  • 110g self-raising flour
  • 2 eggs
  • Vanilla extract
  • A little milk

PREHEAT OVEN 180°C

  1. Cream together the butter and sugar
  2. Beat in the eggs one at a time
  3. Add the vanilla
  4. Sift in the flour and whisk until combined
  5. To achieve a ‘dropping consistency’ for the batter, you may need to add a little milk.. but you’ll have to use your own judgement on this one
  6. Transfer to cupcake cases in a tray
  7. Bake for 10-15 minutes, until golden brown

The salted caramel

  • 200g caster sugar
  • 120ml water
  • 180ml double cream
  • Sea salt
  1. Dissolve the sugar and water in a heavy bottomed saucepan over low heat until it begins to bubble and turn a golden colour DO NOT STIR!!!
  2. Take off the heat and carefully add the cream and salt and stir quickly
  3. Transfer to a bowl and allow to cool

The frosting

  • Approximately 350g Icing sugar
  • 120g Butter
  • 3/4 the salted caramel
  1. Whisk the butter and icing sugar together and beat until light and fluffy
  2. Add the caramel and continue to beat

Cupcakes… assemble!

  1. Take your cooled cupcakes and cut a small hole (approx 4cm diameter) in the top, creating a little ‘lid’
  2. Fill 2/3 of the hole with the cooled caramel
  3. Replace the lid
  4. Ice the cupcakes with the frosting in swirls
  5. Top with sprinkles, buts off toffee, chocolate chips, glitter… whatever you fancy!

2 thoughts on “Salted Caramel Cupcakes

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