Thursday, 27 June 2013

SALTED CARAMEL CUPCAKES

Heading to a party and don't want to go empty handed? Try these seriously good salted caramel cupcakes which will surely be a crowd pleaser.



MAKES 12 CUPCAKES

175g butter, softened
175g soft dark brown sugar
3 eggs
175g self raising flour
200ml milk
2 tsp vanilla extract

SALTED CARAMEL FROSTING
125g butter
225g soft dark brown sugar
80ml single cream
1/2 tsp sea salt
200g icing sugar, sieved
1 packet of Rolos for decorating

Equipment: cupcake tin, 12 cupcake cases

METHOD
Preheat oven to 180C.
Line a cupcake tin with 12 cupcake cases.
In your electric mixer, or with a hand held mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Turn the mixer onto a low speed and begin to add the flour, bit by bit, alternating with some milk until everything is fully incorporated.
Scrape down the sides of the bowl and give the mixture a final beat.
Using two spoons or a piping bag, fill the cupcake cases about three quarters of the way up.
Bake in a preheated oven for 17 - 20 minutes. To check if they are cooked, insert a skewer into the centre and it should come out clean. Once cooked, they should be firm with a nice golden colour.
Remove from the oven and place on a wire rack to cool.

For the frosting
Place the butter and sugar into a saucepan and melt gently over a low heat.
Once melted pour in the cream and bring to the boil for 3 minutes. The mixture will bubble away and thicken in consistency.
Stir in the sea salt and then leave aside to cool for 10 - 15 minutes.
Once cooled a little, beat in the sieved icing sugar until you get a very smooth and glossy frosting. The mixture might still be a little warm, so leave aside to cool again for a few minutes before piping or spooning onto the cupcakes. Top with Rolo's or caramel sweets for added yumminess!

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