Salted Caramel Cupcakes

I used to think pre-packaged cake and bake mixes were cheating…BUT I’ve come to realise that sometimes it’s just easier than faffing around in the kitchen for hours. One ingredient I find particularly useful are caramel flavour drops that melt incredibly easily into a smooth caramel sauce; perfect for drizzling over cakes. I recently used the Silver Spoon Caramel Milk Flavour Drops to concoct my first batch of salted caramel cupcakes. So if you want a really easy cupcake recipe that also tastes and looks scrumptious then this one is a winner.

Here’s how (makes 10):

Ingredients

  • 120g plain flour
  • 140g golden caster sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 egg
  • 120ml milk
  • 1 egg
  • 40g unsalted butter
  • 1/2 tsp vanilla extract

Caramel Icing

  • 250g icing sugar
  • 80g butter
  • 20ml milk
  • 100g caramel milk chocolate drops (I used Silver Spoon)
  • Maldon sea salt to decorate

Method

  1. Pre-heat the oven to 170C (150C fan) and line a cupcake tray with paper cases
  2. Mix together flour, sugar, baking powder, salt, butter and half the milk until just incorporated
  3. Whisk the egg, vanilla and rest of milk together in a separate bowl
  4. Add egg mixture to the flour mixture and mix until smooth
  5. Spoon into cases until 2/3 full
  6. Bake for 20-25 minutes until golden brown (or skewer comes out clean)
  7. Cool completely before icing

Whilst the cupcakes are in the oven…

  1. Mix together icing sugar and butter
  2. Pour milk in very slowly until the sugar and butter bind together
  3. Pour the caramel drops into a glass bowl and place over a pan of hot water (not boiling)
  4. Stir constantly until just melted then pour 1/4 caramel into the icing sugar mix until well blended

To decorate…

  1. Once the cupcakes are cool make a few holes in each cupcake with a skewer
  2. Drizzle a bit of caramel on top of each cupcake so it seeps into the holes
  3. Pipe or spoon on the icing on top of the caramel
  4. Drizzle the rest of the caramel on top of each cupcake once they have been iced
  5. Sprinkle a pinch of Maldon sea salt on each cupcake

 

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