Is there anything better in life than salted caramel? Possibly kittens but that’s all I can think of off the top of my head. My love for salted caramel is well documented and I knew I had to translate this obsession into the perfect cupcake.
This salted caramel cupcake is a triple threat – the cupcake is filled with a salted caramel centre, decorated with salted caramel buttercream and receives a final salted caramel drizzle at the end.
- 230g butter, softened
- 1¾ cups brown sugar
- 4 large eggs, room temperature
- 1 cup milk, room temperature
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 cup caster sugar
- 120ml water
- 1 cup thickened cream
- 2 tsp sea salt
- 230g butter, softened
- 6-8 cups icing sugar
- ¾ of the salted caramel
- Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
- The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
- Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
- Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.
- Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
- Cream the butter with an electric mixer until smooth in a large bowl.
- Gradually add the sugar and beat for 3 minutes until fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift the 2 flours and salt into a separate bowl.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
- Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
- When cupcakes have cooled down, put approx 3-4 tablespoons of salted caramel into a small piping bag with a thin tipped nozzle attached.
- Insert the tip into the cupcake and pipe in a small amount of caramel into each cupcake.
- Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.
- Add ¾ of your caramel mixture and continue beating until well combined. Remember to save enough to drizzle over the cupcakes.
- Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
- Finish the cupcakes off with a drizzle of the remaining salted caramel.
We start off with a brown sugar cupcake, which acts as a subtle yet delicious base to our caramel fiesta. A delicious salted caramel buttercream is piped on top, giving us lovely, slightly golden roses. (Side note – loving my new Wilton #1M piping tip!)
And then HELLO SURPRISE! A deliciously gooey salted caramel filling. Hooray! Instead of laboriously cutting a small hole out of the top of each cupcake to fill, I simply put the caramel into a small piping bag with a nozzle attached. See here for a guide.
The cupcake clearly needs more salted caramel, so I end with a drizzle from above. Ah the joys of being a one-woman photography team, I am sure you can appreciate how difficult these types of shots are to get. DSLR camera in one shakey hand, pouring salted caramel seductively with the other, attempting, HOPING, to get the caramel to actually hit the cupcake. This was like my 5th shot. Caramel everywhere.
I hope you enjoy making these as much as I enjoy eating them! :)
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