Salted Caramel Cupcakes
4 Reviews
About our Salted Caramel Cupcakes recipe:
This salted caramel cupcakes recipe is so simple, and the end result is mouth-wateringly good. They're very popular with kids - and adults seem to have a fondness for them, too.
Ingredients
For the cupcakes
- 150gButter (unsalted) (softened)
- 150gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (beaten)
- 150gAllinson's Self Raising Flour
- 0.5 tspBaking powder
- 1 tspNielsen-Massey Vanilla Extract
For the buttercream
- 50gButter (unsalted) (softened)
- 200gUnrefined golden icing sugar
- 1pinchSea salt
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.
Step 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.
Step 3
Stir in the flour, baking powder and vanilla extract until smooth.
Step 4
Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
Step 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.