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Chocolate & Salted Caramel Cupcakes in a Jar

Published: Updated:

5 Reviews

Total Time
55m
Prep Time
30m
Bake Time
25m
Serves 2
Serves 2
easy
Easy

About the bake

This is such a wonderful idea for a gift. Layered chocolate sponge with salted caramel and buttercream. These cupcakes in a jar are the perfect idea for a wedding favour, or just a nice take away for any guest to a party.  The undecorated cakes can be frozen. The undecorated cakes will keep in an airtight container for 2 days. The assembled cakes don't need to be kept in the fridge. Consume the assembled cakes within 3 days   We made our sponge cakes but you don't have to. Any firm shop bought cake will do.

12 ingredients8 steps
  • Nut Free
  • Vegetarian

Method

  1. Step 1

    First make the cake. Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line 2 square 20cm/8 inch tins. 

  2. Step 2

    In a bowl, combine the ingredients for the cake. Pour this into the cake tin and bake for 25 minutes or until a cake tester comes out clean.

     

    Ingredients for this step

    • Butter (unsalted) (150g)
    • Billington's unrefined golden caster sugar (to dust) (150g)
    • Self Raising Flour (135g)
  3. Step 3

    When the cake is cooked allow it to cool completely on a wire rack.

  4. Step 4

    While the cake is cooling, make your caramel by gently warming the caramel from the tin in a saucepan until it is smooth and adding salt to your taste.

  5. Step 5

    Make the buttercream in a clean dry bowl using a little of the caramel you just made (1tbsp).

  6. Step 6

    When you are ready to make the cupcake jars. Cut circles from your cooled cakes with the cutter and then divide into quarters. They will easily fit through the neck of the jar to be reassembled within.

  7. Step 7

    Make a layer of salted caramel buttercream and salted caramel with the chocolate sponge.

  8. Step 8

    Repeat these layers and then top with your decorations before sealing with a lid and some ribbons.

Ingredients

  • For The Cake

    • 150gButter (unsalted) 
    • 150gBillington's unrefined golden caster sugar (to dust) 
    • 135gSelf Raising Flour 
    • 15gCocoa powder 
    • 3Eggs 
    • 1 tspBaking powder 
    • 1 tspNielsen-Massey Vanilla Extract 
  • For The Salted Caramel

    • 397gNestle carnation caramel 
    • 1/2 tspSea salt flakes 
  • For The Salted Caramel Buttercream

    • 80gButter (unsalted) 
    • 100gBillington's Unrefined Golden Icing Sugar 
    • 75gSalted caramel 

Utensils

  • 2x Glass jars
  • Ribbon
  • 20cm/8in tin

5 Baker Ratings

Too sweet! But it's good, I would recommend to put less sugar in the buttercream

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Yum! I followed the recipe EXACTLY and got really great results. I'm making these for all my friends this xmas!

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