Salted caramel cupcakes

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    12


This salted caramel cupcakes recipe is so simple and the end result is mouth-wateringly good.

Method

  1. Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.

  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.

  3. Stir in the flour, baking powder and vanilla extract until smooth.

  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.

  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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Made them today, taste great, I removed the center and added caramel sauce to make them filled cupcakes. The only down side is not enough buttercream to cover all 12 cakes. Not an issue however as left some plain.

  2. 5 star rating

    They were delicious

  3. 5 star rating

    Just made these and they are delicious. Quite easy to do. I could not find golden icing sugar at the shops so just used normal. My first time piping icing which was fun. I got better as I went on. The kids both had a go as well. I do recommend having a go at these. You can't go wrong. I am definitely going to put these on my list for party food for my Christmas party.

  4. 5 star rating

    These cupcakes are so light and fluffy and very easy to make. They taste absolutely lovely. Definitely recommend.

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