Salted Caramel Cupcakes

Introduction:

Welcome to a delightful adventure into the world of baking with our Salted Caramel Cupcakes recipe! Each cupcake is a masterful blend of sweet and salty, promising to satisfy your cravings with its delectable layers of flavor. Perfect for any occasion, whether it be a cozy family gathering, a festive party, or even just a special treat for yourself, these cupcakes are sure to impress.

The magic begins with a soft and airy sponge, created with a simple yet perfect combination of butter, sugar, and eggs, enhanced with a hint of vanilla for that classic sweetness. As the cupcakes bake to a golden perfection, the enticing aroma of caramel will fill your kitchen, setting the stage for the decadent pleasures to come.

The real charm of these cupcakes lies in the finishing touches—a luscious filling of salted caramel sauce, topped with a creamy buttercream that’s infused with salted caramel flavouring. If you’re feeling extra indulgent, a sprinkle of chopped salted caramel fudge adds a delightful crunch that contrasts wonderfully with the soft sponge and smooth icing. Follow this step-by-step guide to create your own batch of irresistible Salted Caramel Cupcakes that are as beautiful as they are delicious!

Salted Caramel Cupcakes Recipe:

Ingredients:

For the Sponge:

• 175g Butter or baking spread
• 175g Light brown sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 175g Self-raising flour

For the Buttercream:

• 200g Butter
• 400g Icing sugar
• 2 tsp Salted caramel flavouring
• 1 tbsp Milk

For the Filling and Decoration:

• 200g Salted caramel sauce
• 75g Salted caramel fudge, chopped (optional)

Directions:

1. Preparation: Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Line a cupcake tin with cupcake cases.
2. Making the Sponge: In a mixing bowl, use an electric mixer to cream together the butter and light brown sugar until fluffy. Add the eggs and vanilla extract, whisking well after each addition. Gradually fold in the self-raising flour until just combined. Divide the batter evenly among the 12 cupcake cases.
3. Baking: Bake the cupcakes for 20-25 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. Allow them to cool completely on a cooling rack.
4. Filling: Once cooled, use a cupcake corer or a small knife to cut a hole in the center of each cupcake. Fill each with a generous amount of salted caramel sauce.
5. Making the Buttercream: In a separate bowl, beat the butter and icing sugar together until smooth. Stir in the salted caramel flavouring and milk until you achieve a creamy, spreadable consistency.
6. Decoration: Pipe or spread the buttercream onto the cupcakes. Sprinkle with chopped salted caramel fudge if using, and drizzle with additional salted caramel sauce.
7. Storage: Store your cupcakes in an airtight container in a cool place, and enjoy within 3 days.

Nutrition & Serving:

• Prep Time: 40 minutes
• Cooking Time: 20 minutes
• Total Time: 1 hour
• Calories: 478 kcal per serving
• Servings: 12

Indulge in these luscious Salted Caramel Cupcakes and let every bite take you on a delicious journey of sweet and salty bliss. Happy baking!

Print