Saturday, 10 May 2014

Salted Caramel Cupcakes

These are delicious cupcakes that have the perfect balance between sugar and salt to give a sweet treat for you when you fancy it.

Here is the recipe to make 12 cupcakes:


190g self raising flour
200g dark brown sugar
90g caster sugar
115g butter
1/2 tsp salt
5ml vanilla extract
120ml milk
2 eggs

90g butter
150g dark brown sugar
60ml double cream
1/2 tsp salt
240g icing sugar

1) Cream together the sugars and the butter until light and soft.
2) Beat in the eggs, milk and vanilla until incorporated then sieve in the flour. Add more milk if required.
3) Line your cupcake tray with 12 cases and spoon in the batter so that they are all equal.
4) Bake in the oven for 15- 20 minutes on 180°.
5) Whilst the cupcakes are cooling we can make the caramel frosting. To start with, melt the butter in a non stick sauce pan. Once melted add the sugar, salt and cream and stir until dissolved. Allow to simmer on a medium heat for 2 minutes.
6) Take the caramel off the heat and transfer into a large bowl. Wait for the caramel to cool - this could take around half an hour, but don't put it in the fridge or the caramel will turn solid. Once room temperature beat in the icing sugar and pipe or smooth onto the cupcakes

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