SALTED CARAMEL CUPCAKES RECIPE | BBC GOOD FOOD
Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea
Provided by Anna Glover
Categories Afternoon tea, Dessert
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
- Beat the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, one at a time, and the vanilla extract. Briefly mix in the flour until just combined, and stir in the milk until the batter just falls off the beaters.
- Divide the mixture between the cases, leaving about 2 tbsp batter in the bowl. Add a pinch of salt to the caramel sauce if it’s not salted caramel, then add ½ tsp to the tops of each cupcake. Use a teaspoon to cover the caramel sauce with the remaining batter. Bake for 15-20 mins until springy and golden. Leave to cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter and half of the icing sugar together, then tip in the remaining icing sugar and whisk vigorously until pale and fluffy. Stir in half of the caramel sauce, then spoon the mixture into a piping bag with a round or star nozzle.
- Pipe swirls of icing on top of the cooled cupcakes. Stir the remaining caramel sauce with a pinch of salt, if unsalted, then use to drizzle over the icing. Sprinkle over a small pinch of sea salt over each, if you like.
Nutrition Facts : Calories 350 calories, FatContent 20 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 33 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.97 milligram of sodium
VANILLA CUPCAKES RECIPE | BBC GOOD FOOD
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine – great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Prep Time 40 minutes
Cook Time 20 minutes
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, FatContent 16 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.44 milligram of sodium
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