Salted Caramel Cupcakes



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
  1. 200g caster sugar
  2. 366g butter
  3. 200g self-raising flour
  4. 2 eggs
  5. 2 tsp baking powder
  6. 1 tin caramel
  7. 530g icing sugar
  8. 40ml milk
  9. salt
  1. Cream together the caster sugar and 200g butter.
  2. Whisk in the eggs one at a time.
  3. Fold in the self-raising flour and baking powder until well combined (but be careful not to overmix, especially is using an electric mixer.
  4. Gently stir in 1 tablespoon of caramel (I use the Carnation tinned stuff) and about 1/4 teaspoon of salt.
  5. 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.
  6. Bake for 20 minutes then remove from the oven and allow to cool.
  7. 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.
  8. Mix the icing sugar, butter and milk for about 5 minutes and then add the caramel and salt to taste.
  9. Pipe the buttercream onto the cakes and decorate as you wish!
  1. *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.
  2. *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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