Friday, 1 March 2013

Salted Caramel Cupcakes.

Yesterday, I saw Phil Vickery make lemon meringue cupcakes that looked fantastic. Phil put lemon curd in the cupcake as well as in the icing. 
I don't really like lemon meringue and was planning on making salted caramel cookies for the weekend but instead made salted caramel cupcakes. 

To make 8 of these cupcakes you will need. 
110g butter that is room temperature. 
110g soft brown sugar. 
110g self raising flour. 
2 eggs. 
A tin of caramel 
1 table spoon of milk.
1 teaspoon of vanilla paste. 
1 teaspoon of salt. 

For the icing you will need. 
110g icing sugar. 
110g butter. 
a dessert spoon of caramel. 
a spoon of caramel for the middle. 
salt to garnish.



To begin cream the sugar and butter by hand. Pre heat the oven to 180. 


Once the sugar and butter is creamed together to form a butter icing like texture, beat the two eggs lightly in a bowl. Add the egg a little bit at a time while mixing. 



Once all the egg is combined into the sugar and butter mix, add a teaspoon of vanilla paste. 


Fold the flour into the wet mixture gradually. 



Add a table spoon of milk before the last lot of flour to help the mixture combine. 


Fold until all the flour is mixed in and the consistency is similar to the photo below. 


Put a heaped teaspoon into each muffin case and ensure that it is spread out to the edges. Once this is done create a small dip in the mix to fill with salted caramel. 


Empty the tin of caramel into a bowel and give it a bit of a mix with a spoon. 


Then add in the salt and mix. 


Add the caramel into the dip of the cupcake mix. I used a spoon and a knife to do this. Remember you can always add more, so add a small amount at a time to avoid the caramel going everywhere. 



Once each case has had it's fill of caramel cover it carefully with the remaining cupcake mix. 


Bake in the oven at 180 for 18 minutes or until golden. 


For the icing add half the icing sugar to the butter and cream by hand. I find using the back of a spoon works well. Once the first half of the sugar has mixed into the butter, add the other half. 



Add a spoonful of salted caramel and mix. 



To ice the cakes first spread a minimal amount of icing all over the cupcake. Then pipe some of the icing into a circle to then fill with salted caramel. 


Carefully fill the middle with caramel. 


Then pipe some more icing over the caramel to hide it. Once this is done use a back of a teaspoon to spread the icing out a bit. 


Add a few twists of salt to garnish. I then also drizzled some of the leftover salted caramel on the top. 




I am going to try more ideas of putting something in the middle of the cake mix now I know it isn't too tricky. 

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