Billington’s

Salted Caramel Cupcakes

Recipe Submitted By: bakingmad

These Salted Caramel Cupcakes are truely mouthwateringly good.

Preparation Time 20 minutes
Baking Time 20 minutes
Portions Makes 12
Skill Level Easy
Average Rating 0 stars
 

Salted Caramel Cupcakes Ingredients

150 grams Butter at room temperature
150 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
3 Free Range Eggs beaten Free Range Eggs
150 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
0.50 tsp Baking Powder
1 tsp Vanilla Extract (Nielsen-Massey) Vanilla Extract (Nielsen-Massey)
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Additional Ingredients

For the buttercream:

50 grams Butter
200 grams Golden Icing Sugar (Billington's) Golden Icing Sugar (Billington's)
A generous pinch sea salt flakes
 

This recipe uses

  • Golden Caster Sugar (Billington's)
  • Free Range Eggs
  • Self Raising White Flour (Allinson Nature Friendly)
  • Vanilla Extract (Nielsen-Massey)
  • Golden Icing Sugar (Billington's)

How to make Salted Caramel Cupcakes

  • Click on the text to highlight the different stages as you go along,
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  1. Heat the oven to 180°C, 160°C Fan, Gas 4. Line a cup cake tin with 12 paper cupcake cases. method tip
  2. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. method tip
  3. Stir in the flour, baking powder and vanilla extract until smooth method tip
  4. Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. method tip
  5. To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Stir in the sea salt flakes. Place in a piping bag with a large star nozzle and pipe on top of the cakes. method tip
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