Salted Caramel Cupcakes Recipe

Name: Salted Caramel Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings
Ingredients: 230g butter, softened; 1¾ cups brown sugar; 4 large eggs, room temperature; 1 cup milk, room temperature; 1 tsp vanilla extract; 1½ cups self-raising flour; 1¼ cups all-purpose flour; ½ tsp salt; 1 cup caster sugar; 120ml water; ¾ cup thickened cream; 2 tsp sea salt; 230g butter, softened; 6-8 cups icing sugar; ¾ of the salted caramel

Ingredients

230g butter, softened
1¾ cups brown sugar
4 large eggs, room temperature
1 cup milk, room temperature
1 tsp vanilla extract
1½ cups self-raising flour
1¼ cups all-purpose flour
½ tsp salt
1 cup caster sugar
120ml water
¾ cup thickened cream
2 tsp sea salt
230g butter, softened
6-8 cups icing sugar
¾ of the salted caramel

PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 24 servings

Instructions

Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
The mixture should turn a golden caramel colour after around 5 minutes. DON’T stir the caramel mixture – the sugar will crystallize.
Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.
Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
Cream the butter with an electric mixer until smooth in a large bowl.
Gradually add the sugar and beat for 3 minutes until fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the 2 flours and salt into a separate bowl.
Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
When cupcakes have cooled down, put approx 3-4 tablespoons of salted caramel into a small piping bag with a thin tipped nozzle attached.
Insert the tip into the cupcake and pipe in a small amount of caramel into each cupcake.
Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.
Add ¾ of your caramel mixture and continue beating until well combined. Remember to save enough to drizzle over the cupcakes.
Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.
Finish the cupcakes off with a drizzle of the remaining salted caramel.