Food & Drink Magazine

And We're Off! - Salted Caramel Cupcakes

By Teresa Ulyate @couscousblog

Let's kick things off with something special, and in keeping with the name of this blog I thought a batch of cupcakes would be a delicious way to get started! These golden treats with their fudge-like topping are sure to delight even the most sophisticated crowd. 


Makes 12 cupcakes
And we're off! - Salted Caramel Cupcakes

1.5 cups plain flour2 tsp.baking powder1/4 tsp.fine salt150g unsalted butter, softened100g light brown sugar150g tinned caramel2 large eggs1 tsp vanilla extract1/4 cup milk
Salted caramel frosting:1/2 cup castor sugar90ml double creamsea salt flakes25g unsalted butter, softened1 cup icing sugar1 tbsp. milk
Step 1.) Preheat the oven to 170°C and place 12 cupcake cases in a muffin tray. I like to spray the tray with a little cooking spray to prevent the cupcakes sticking to the cases. Step 2.) Sift the flour, baking powder and salt into a bowl and set aside. Step 3.) Place the butter and sugar in a bowl and beat until fluffy, then whisk in the tinned caramel. Add the eggs one at a time whisking well between each addition. Scrape down the sides of the bowl, add the vanilla extract and then whisk again until everything is combined. Step 4.) Add the flour mixture to the bowl and beat slowly. Add the milk and continue to beat on the slowest speed until the everything is just combined. Step 5.) Divide the mixture between the 12 cupcake cases and pop the tray into the oven 15-20 minutes or until an inserted skewer comes out clean. Remember to keep to eye on those cupcakes as ovens do vary!
Allow the cupcakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely. Time to start on the frosting!


Step 1.) Combine the castor sugar with 2 tablespoons of water in a saucepan and stir over a low heat to dissolve the sugar. Use a pastry brush dipped in warm water to brush away any sugar crystals that collect on the sides of the pan. Step 2.) Stop stirring the mixture as soon as it begins to boil. After a few minutes you'll notice the color starting to change - you can swirl the saucepan gently to allow for even heating.  Be sure to keep an eye on the sugar as it can burn quite easily. Continue to boil until the mixture becomes a deep golden colour, then remove from the heat. Step 3.) Carefully pour in the cream (take care as the mixture will bubble ferociously!) then whisk until the mixture is smooth. Mix in a pinch of sea salt flakes, then set aside to cool. Step 4.) Whisk the butter until fluffy then sift in half of the icing sugar and mix until the mixture starts to come together - it'll be quite dry and crumbly. Add a spoon of the cooled caramel mixture and beat until smooth, then add the rest of the caramel and continue to mix until everything is combined. Sift in the remaining icing sugar and add the milk and beat the icing for several minutes until fluffy. You can then spread or pipe the icing onto the cold cupcakes. To add a finishing touch you can drizzle the cupcakes with some reserved caramel, or top with spun sugar or small caramel shapes or shards as I have done below. 

And we're off! - Salted Caramel Cupcakes

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