Wednesday, 20 February 2013

Salted Caramel Cupcake Recipe

A while ago my boyfriend posted a guest blog about making salted caramel cupcakes and I promised you the recipe (you can find his post HERE). I then proceeded to forget about this promise so apologies and here is it, finally:

200g caster sugar                                                          200g softened butter 
2 eggs                                                                             200g self-raising flour 
2 tsp baking powder                                                       a tin of caramel 
salt                                                                                  533g icing sugar 
166g butter                                                                     40 ml milk 

  • Cream together the caster sugar and butter. Whisk in the eggs one at a time.  
  • Fold in the self-raising flour and baking powder until well combined (but be careful not to overmix, especially is using an electric mixer. 
  • Gently stir in 1 tablespoon of caramel (I use the Carnation tinned stuff) and about 1/4 teaspoon of salt. 
*You can add the caramel and salt to taste but be careful of adding too much caramel as it will affect the consistency of the cake and how it bakes.
  • Divide the mixture between 12 cupcake cases. I use an ice cream scoop so that all the cakes are even bt otherwise just fill to case to about 2/3 full. 
  • Bake for 20 minutes then remove from the oven and allow to cool. 
  • Once the cakes are completely cool, remove the center and fill with the caramel. I have a little device to remove the centers but you can also use a small circle cutter. 
  • The buttercream is best made with some kind of electric mixer. You can of course do it by hand and I used to but you just can't get it as fluffy. Mix the icing sugar, butter and milk for about 5 minutes and then add the caramel and salt to taste. 
  • Pipe the buttercream onto the cakes and decorate with some glitter and either a piece of dime bar or a shard of caramel. 
**When I make these in the shop I use dime bars as they are quicker and easier but I really like the effective of the shards of caramel. To make this heat 250g caster sugar and 1 tablespoon of water in a heavy based pan over a low heat. Do not stir and heat until it turns to a dark amber colour and reaches the hard crack stage. Pour on to a greased baking paper and allow to cool. Once cool you can break into pieces to decorate the cupcakes.

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