Salted Caramel Cupcakes

Ingredients

• For the Cupcakes
• 160g Unsalted Butter / Stork
• 160g Soft Light Brown Sugar
• 160g Self Raising Flour
• 3 Large Eggs
• 2 tablespoons milk (I used semi-skimmed)
• For the Buttercream
• 150g Unsalted Butter
• 350g Icing Sugar
• 100g Salted Caramel Sauce - I used Carnations Caramel with sea salt to taste
• Salted Caramel Fudge Pieces (Optional)
• 1 tablespoon of milk - I used semi-skimmed, but any will do!
• For the Decoration (Optional)
• 100g Salted Caramel Sauce - I used Carnations Caramel with sea salt to taste
• Salted Caramel Fudge Pieces

Method

• For the Cupcakes

1. Heat oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Line a cupcake/muffin tray with 12 cases.
2. Cream the butter/stork and soft light brown sugar together until light and fluffy.
3. Mix in the eggs and milk. And then sieve in the flour and mix until smooth.
4. Divide the mixture evenly between the 12 cupcake/muffin cases. Bake for 18-20 minutes or until the cupcakes are springy to touch, and a skewer/toothpick comes out clean.
5. Allow the cakes to cool for a minute in the tray, then transfer them in their cases to a wire cooling rack. Allow to fully cool before decorating with buttercream.

• For the Buttercream and Decoration

1. Salted Caramel Core: Once the cupcakes have cooled, use a cupcake corer or knife to core the center of each cupcake. Using a spoon or a piping bag, generously fill each cupcake with some salted caramel, and then place the removed piece of cake back on top, sealing the caramel in!
2. Buttercream: Beat room temperature butter for a couple of minutes using a hand or stand mixure until the butter has softened. Add in the icing sugar, and beat till smooth and the mixture has softened and turned lighter in colour. Add the salted caramel sauce and beat for another couple of minutes. Add up to 1 tablespoon of milk if the mixture is too firm to loosen it up. Be careful, don't add too much - a little goes a long way!
3. Use a spatula to add the buttercream to a large piping bag with your favourite piping nozzle - I used a JEM 3J.
4. Pipe buttercream on to each cupcake and then finish with a drizzle of more salted caramel sauce, and some Salted Caramel Fudge Pieces, if using. Enjoy!

Notes

• - Store your Salted Caramel Cupcakes in an airtight container at room temperature and consume within 3 days (although they are best on the same day!).