As some of you may know I am obsessed with everything salted caramel but I have never made it myself, so I decided I would give it a go! I love the Cupcake Jemma Youtube channel and she made some delicious cupcakes on her site so I decided to use her recipe for both the cupcakes and salted caramel buttercream.
Another reason for baking cupcakes was to review a piping set I had been sent. I asked my Twitter family to recommend a beginners piping set as I don’t have one and I am looking to ‘up my icing game’. The lovely people at Andrew James then sent me a set to review which was very exciting!! What better was to test it out than with salted caramel cupcakes. See my review here.
Now on to the cupcakes …
Salted caramel cupcakes
125g baking spread
50g soft brown sugar
75g caster sugar
125g self raising flour
1/4 tsp bicarbonate of soda
1.5 tbs whole milk
pinch of salt
125g caster sugar
125ml double cream
Salted caramel buttercream
200g unsalted butter, soft
2 tsp salt
320g icing sugar, sifted
1 batch of the caramel
To make the cupcakes, preheat the oven to 170 degrees C. Prepare a cupcake tin with cases, this recipe makes 12 cupcakes.
Place a sieve over a large mixing bowl. Sieve in the flour, sugars, bicarbonate of soda and salt. You may need to help the ingredients through the sieve with a spoon as the brown sugar can be a little sticky. Add the butter and eggs and mix in an electric stand mixer for 1 minute until well combined. Add the milk and mix again for another minute.
Once combined, spoon mixture into cupcake cases. Don’t over fill the cases as you want a nice flat top for the buttercream. I filled my cases with one dessert spoon of mixture, about 2/3 full. Bake for about 22 minutes until golden brown. If you want to see a video of how they are made, click here.
For the caramel, add the water and sugar to a saucepan and heat on a medium heat until it turns a dark amber colour. Do not stir, just swirl the saucepan to ensure all the sugar dissolves. Once the mixture has reached this colour, take the saucepan off the heat and add the cream. Make sure you stir constancy with a metal spoon ( I didn’t and look what happened below!!) It does bubble up a bit so be careful. Allow to cool before using in the buttercream. If you want to see a great, detailed, step by step video of how to make this, click here.
To make the butter cream, beat the softened butter in a stand mixer for 5 minutes until pale, fluffy and almost white. Then add half the icing and mix again until will combined. Add in the remaining icing sugar and mix again until fully combined. Add about 2/3 of the caramel to the buttercream and the salt. Beat for 3 – 4 minutes until completely combined and light and fluffy.
I used my new piping set to ice these cupcakes. You can see how I got on here. I used the remaining 1/3 of caramel to drizzle over the top of my cupcakes. I warmed it for about 30 seconds on the hob so it was a nice runny consistency for drizzling over the top. Oh and a little sprinkle of glitter of course. These cupcakes are light, fluffy and totally delicious – a must try!