Chocolate Buttermilk and Salted Caramel Cupcakes

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A few weeks ago a good friend asked me whether I could teach her and her housemate how to bake some cupcakes. I obviously said yes and set about searching for a suitable recipe and came across this one on of my favourite baking blogs, Raspberri Cupcakes. We adapted the recipe slightly as the Earl Grey icing wasn’t quite firm enough and made a salted caramel buttercream instead. Nonetheless, the chocolate buttermilk sponge is probably the best cake recipe I have ever used. The buttermilk makes its incredibly moist and the copious amounts of dark cocoa means that its not too sweet so works really well with the rich, salted caramel buttercream and sauce. D-Lish!

Here’s how (makes 10-12) (Double the ingredients for a layer cake):

Chocolate Buttermilk Sponge:

  • 100g plain flour
  • 170g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/4 tsp salt
  • 6 tbsp cocoa powder,
  •  85g butter, melted
  • 90ml buttermilk
  • 1 large egg
  • 1 large egg white

Salted Caramel Sauce:

  • 75g unsalted butter
  • 50g soft light brown sugar
  • 50g caster sugar
  • 50g golden syrup
  • 125 ml double cream
  • 2 tsp Maldon Sea Salt (to your taste)

(this sauce could also be used as a topping for ice-cream)

Salted Caramel Buttercream:

  • Half of the salted caramel sauce
  • 100g butter
  • 300g icing sugar

Preheat oven to 180C(160C fan) and line a cupcake tray with cupcake cases. Mix together flour, sugar, baking powder, bicarb soda, and salt. In a separate bowl, mix together cocoa and 3 tablespoons hot water until it forms a thick paste. Add butter, buttermilk, egg, and egg white until well combined. Add in the flour and mix until smooth. Spoon into cupcake cases until 2/3 full and bake for 20 minutes. Leave to cool before icing.

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To make the salted caramel sauce, melt butter, sugars and syrup in a small saucepan and simmer for 3 minutes. Add cream and salt and cook for another few minutes until it forms a rich, caramel sauce. Leave to cool.

IMG_3585 To make the buttercream, mix together the icing sugar and butter until smooth. Slowly pour in half of the salted caramel sauce and mix until smooth.

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To decorate, drizzle a teaspoon of sauce over each cupcakes. Then place the icing in a piping bag and pipe in a swirl on top of each cupcake. To finish drizzle some salted caramel sauce on top.

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Thank you Emma and Alex for being such great students. Next time shall we attempt some Pistachio Macarons?

2 thoughts on “Chocolate Buttermilk and Salted Caramel Cupcakes

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