I've made these Salted Caramel Cupcakes twice now; the basic cupcake recipe is super easy to follow, however filling and icing the cupcakes is a bit more complicated and time consuming (however SO worth the yummy cupcakes you end up with), so if you decide to make these cakes make sure you have enough time and perhaps a bit of help to help you prepare the icing and the salted caramel.The first time I made these cupcakes, me and Meg wanted to film a video and needed a recipe to do so, we found a salted caramel cupcake recipe online but we wanted to put our own twist on the cakes, so we decided to fill the cupcakes with salted caramel as well as creating our own icing to compliment them. If you'd like to check the video out, you can do so here.
The second time I made these cupcakes I had a bit of help from my mum; I attempted to make them by myself, however, honestly, a little bit of help goes a long way, and having someone to cut out the centres of the cakes and ensure the icing and salted caramel is the right consistency for being piped means you have a little less to do.
Ingredients:
Cupcakes:210g Plain Flour
1 3/4 Teaspoon Baking Powder
200g Caster Sugar
2 Medium eggs, beaten
170ml Milk
1 Teaspoon Vanilla Extract
112g Butter/Margarine
Salted Caramel Sauce (or anything similar)
Icing:
200g Icing Sugar
100g Unsalted Butter
1 Teaspoon Vanilla Extract
1 Tablespoon Milk
Salted Caramel Sauce (or anything similar)
Method:
1) Preheat the Oven to 175/180 degrees Celsius. Line a cupcake try with 12 paper liners (you can always add more if you have additional cupcake batter).
2) Using a mixing bowl, cream together the sugar and margarine until they're fully combined.
3) Beat the eggs together in a jug and add in the vanilla extract. Gradually whisk the eggs into the sugar and margarine mixture, adding a little at a time and beating well after each addition.
4) Using a separate bowl combine the flour and baking powder. Then carefully fold in the flour mixture alternating with the milk, in several additions.
5) Half-fill the paper cases with the batter and bake them for 20 to 25 minutes (or until a toothpick comes out clean when inserted into the centre of a cupcake)
6) Once cooked transfer the cupcakes to a wire rack to cool.
Filling
1) Once the cupcakes have cooled cut out the centre of the cakes. Make the hole circular and about half way down the cupcake (a small to medium size).
2) Once the centre of the cakes have been removed start piping the salted caramel into the centre of each of them.
3) Replace the centres of the cakes as you go. Cut off the bottom of the centres only leaving the top part remaining - do this so the salted caramel doesn't overflow out of the middle of the cake.
Icing
1) Weigh and combine the icing sugar and the unsalted butter together by whisking the mixture together.
2) Add in the vanilla extract and milk and stir them into the mixture. The icing should be light and fluffy and should drop off a spoon without any force, but not run off a spoon otherwise it is too runny. 3) If you want to add some colouring into your icing you can do so now. To only colour part of your icing remove a small section and place it into a separate bowl. Then add in a drop of your chosen colour.
3) Put the icing into your piping tube and pipe it in a circular motion onto the top of each cupcake. If you have coloured icing too try to place it directly next to your white icing in the actual piping tube.
4) Once you have iced all of your cupcakes return to your salted caramel piping tube and follow the lines of your icing to ensure your salted caramel follows the structure of your icing.
5) Then ENJOY!
1) Preheat the Oven to 175/180 degrees Celsius. Line a cupcake try with 12 paper liners (you can always add more if you have additional cupcake batter).
2) Using a mixing bowl, cream together the sugar and margarine until they're fully combined.
3) Beat the eggs together in a jug and add in the vanilla extract. Gradually whisk the eggs into the sugar and margarine mixture, adding a little at a time and beating well after each addition.
4) Using a separate bowl combine the flour and baking powder. Then carefully fold in the flour mixture alternating with the milk, in several additions.
5) Half-fill the paper cases with the batter and bake them for 20 to 25 minutes (or until a toothpick comes out clean when inserted into the centre of a cupcake)
6) Once cooked transfer the cupcakes to a wire rack to cool.
Filling
1) Once the cupcakes have cooled cut out the centre of the cakes. Make the hole circular and about half way down the cupcake (a small to medium size).
2) Once the centre of the cakes have been removed start piping the salted caramel into the centre of each of them.
3) Replace the centres of the cakes as you go. Cut off the bottom of the centres only leaving the top part remaining - do this so the salted caramel doesn't overflow out of the middle of the cake.Icing
1) Weigh and combine the icing sugar and the unsalted butter together by whisking the mixture together.
2) Add in the vanilla extract and milk and stir them into the mixture. The icing should be light and fluffy and should drop off a spoon without any force, but not run off a spoon otherwise it is too runny. 3) If you want to add some colouring into your icing you can do so now. To only colour part of your icing remove a small section and place it into a separate bowl. Then add in a drop of your chosen colour.
3) Put the icing into your piping tube and pipe it in a circular motion onto the top of each cupcake. If you have coloured icing too try to place it directly next to your white icing in the actual piping tube.
4) Once you have iced all of your cupcakes return to your salted caramel piping tube and follow the lines of your icing to ensure your salted caramel follows the structure of your icing.
5) Then ENJOY!
"You can't be sad when you're holding a cupcake"
Until Next Time,
Alice x
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