Salted Caramel Cupcakes

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Ingredients:

285g Plain Flour

165g Brown Sugar

75g Granulated Sugar

X3 Eggs

125g Butter

1 ½ tsp Vanilla Essence

 

Butter Icing:

450g Icing Sugar

150g Unsalted Butter

2tsp Caramel Sauce

20ml Milk

 

Caramel Sauce:

220g Brown Sugar

250ml Double Cream

40g Butter

Dr Oetker Salted Caramel Crunch

 

Method:

Makes 12 cupcakes

Preheat the oven to 180 degrees and line a muffin tray with 12 cases.

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1. Start by combining the sugar, butter and eggs in a bowl, and whisk until smooth.

2. Next, sift in the flour and continue to mix until all the ingredients are combined. Add in the vanilla essence and continue mixing the ingredients to form a smooth cake mixture.

3. Now, transfer the cake mixture into the previously prepared cases. Fill each case ¾ full to allow room for the cupcakes to rise.

4. Cook the cakes in the oven for 18-20 minutes until golden brown.

5. Once cooked, remove the cakes from the oven and transfer them onto a wire rack to cool.

6. Whilst the cakes are cooling, you can prepare the butter icing.

7. In a bowl, mix together the icing sugar and butter whilst slowly adding in the milk to form a white fluffy butter icing. (I usually use an electric whisk to form a really white icing).

8. Once you have made your butter icing, leave it to one side so you can start making your caramel sauce.

9. To make the caramel sauce, combine all the ingredients together in a medium sized saucepan over a low heat and continue to stir. Make sure the ingredients don’t boil, but ensure that all the sugar has dissolved. Then allow the sauce to simmer, without stirring for about 2 minutes, or until the sauce has thickened.

10. Once you’ve made your sauce, using a sharp knife, cut a circle in the top of each cake to hollow out the middle.

11. Using a teaspoon, spoon the caramel sauce into each cupcake hole and then place the sponge back on top. Repeat this for all 12 cakes.

12. After you’ve filled all 12 cakes, spoon some of the caramel sauce into the butter icing to give it a caramel flavour, then transfer the butter icing into a piping bag to pipe onto each cupcake.

13. When you’ve iced each cake, I finished my cupcakes by drizzling the caramel sauce over the top of each cake and sprinkling them with salted caramel crunch pieces.