If you’re looking for a crowd pleaser, look no further. This is one of the very few things that Matt has ever baked and if he can do it, so can you!
Salted Caramel Cupcakes
- 200g caster sugar
- 366g butter
- 200g self-raising flour
- 2 eggs
- 2 tsp baking powder
- 1 tin caramel
- 530g icing sugar
- 40ml milk
- Cream together the caster sugar and 200g butter.
- Whisk in the eggs one at a time.
- Fold in the self-raising flour and baking powder until well combined (but be careful not to overmix, especially is using an electric mixer.
- Gently stir in 1 tablespoon of caramel (I use the Carnation tinned stuff) and about 1/4 teaspoon of salt.
- Divide the mixture between 12 cupcake cases. I use an ice cream scoop so that all the cakes are even but otherwise just fill to case to about 2/3 full.
- Bake for 20 minutes then remove from the oven and allow to cool.
- Once the cakes are completely cool, remove the center and fill with the caramel. I have a little device to remove the centers but you can also use a small circle cutter.
- Mix the icing sugar, butter and milk for about 5 minutes and then add the caramel and salt to taste.
- Pipe the buttercream onto the cakes and decorate as you wish!
- *You can add the caramel and salt to taste but be careful of adding too much caramel as it will affect the consistency of the cake and how it bakes.
- *The buttercream is best made with some kind of electric mixer. You can of course do it by hand and I used to but you just can't get it as fluffy.
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