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
SALTED CARAMEL CUPCAKES RECIPE: HOW TO MAKE IT
To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 10 cupcakes.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill 10 paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color., Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. If desired, top with caramel and sea salt.
Nutrition Facts : Calories 416 calories, FatContent 22g fat (14g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 224mg sodium, CarbohydrateContent 52g carbohydrate (39g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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