Salted caramel cupcakes - recipe

Ingredients

Recipe , Caramel , Salted , Cupcake

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1

Preheat the oven to 180°C (160°C fan, gas mark 4). Line a cupcake tin with 12 paper cupcake cases.
2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

For this step you'll need:
- 150g Butter (unsalted) softened
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range) beaten
3
Stir in the flour, baking powder and vanilla extract until smooth.

For this step you'll need:
- 150g Self-raising white flour
- ½tsp Baking powder
- 1tsp Vanilla extract
4

Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch.
5
To make the buttercream place the butter in a bowl with 1-2 tsp boiling water, add the icing sugar and beat until smooth. Stir in the sea salt flakes. Place in a piping bag with a large star nozzle and pipe on top of the cakes.

For this step you'll need:
- 50g Butter (unsalted) softened
- 200g Unrefined golden icing sugar
- pinch Sea salt

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