Salted Caramel Cupcakes

Anybody that actually is aware of me, will let you know that i LOVE baking truffles and that i realised that Ive but to share a cupcake recipe, There are a few cake posts up already corresponding to my jam sponge or my banana cake however that is my first put up for a cupcake recipe
Since a buddy requested for my salted caramel recipe, I assumed I’d share my salted caramel cupcake recipe with you all. To make 12 cupcakes you will have: 
 175g Unsalted Butter, Softened
 175g Gentle Brown Sugar or golden caster sugar
 Three giant eggs
 175g Self Elevating Flour
 splash of milk
 12tsps Caramel*
 Pinch of Sea Salt
Salted Caramel Buttercream
150g Butter
350g Icing Sugar
100g Caramel*
70 -75ml Complete Milk
Pinch of Sea Salt
  • Begin by preheating your oven to 170C/160C (Fan assisted) and line a 12 gap cupcake tray with  cupcake circumstances.
  • Cream collectively the butter and sugar with an electrical whisk or freestanding mixer until easy add within the eggs and flour and beat once more for about about 20-30 seconds on a medium pace, add within the milk to loosen the combination, and provides it a ultimate combine for a few minute
  •  Divide the batter evenly into the circumstances** and bake within the oven for 20-25 minutes or till they frivolously spring again when gently pressed and go away to chill on a wire rack. As soon as they’ve cooled fully , combine the caramel for the cupcakes with a pinch of salt, make a gap in every of the cupcakes and fill with the caramel.
  • To make the salted caramel buttercream – Beat the butter with an electrical mixer or in a free standing mixer till it turns into mild and fluffy and paler in color. Regularly add the icing sugar on a sluggish pace till it’s mixed then pace the mixer up once more and beat for Three-Four minutes till all of the icing sugar has integrated.
  • Add the caramel to the buttercream and proceed mixing, and steadily add the milk till you attain the specified texture – I normally add all of it! Carry on beating for five minutes till whipped  
  • To embellish the Cupcakes match a disposable piping bag with a second or star nozzle, fill the bag with the buttercream and pipe the buttercream onto the cupcakes – level the nozzle in the midst of the cupcake and pipe in a clockwise movement. 
  • As an additional i prefer to drizzle a bit of caramel over every cupcake after which high with both a rolo or a bit of cadburys caramel chocolate 
* I take advantage of carnation caramel thats all prepared made in tins.. no must mess about with trying to make your individual
** I discover filling my circumstances half approach offers simply the correct measurement cupcake 

Add Comment