Salted Caramel Cupcakes

Salted Caramel Cupcake

Salted Caramel Cupcakes Recipe


110g Butter, softened

110g Soft Light Brown Sugar

1 Teaspoon Vanilla Extract

2 Medium Eggs, beaten

110g Self-Raising Flour

Pre heat the oven to 160c and prepare a 12 hole muffin tin with your cupcake cases.

Beat all the ingredients together for about 1 minute until well combined (but don’t overbeat.)

Divide the mixture between the 12 cupcake cases and bake for about 20 minutes, until firm and golden brown.

To make Salted Caramel buttercream to top the cupcakes

2 Tablespoons Salted Caramel (ready made or see below to make)

250g Icing Sugar

150g Butter, slightly softened

Beat the icing sugar and butter together until smooth and creamy then add the salted caramel.


Salted Caramel Cream Cheese Frosting

Add 2 tablespoons of Salted Caramel to:-

100g Cream Cheese

50g Butter, slightly softened

250g Icing Sugar

To make Salted Caramel

100g Butter

150ml Double Cream

200g Soft Brown Sugar

1 Teaspoon Lemon Juice

1 Teaspoon Sea Salt

Add all the ingredients to a pan and heat until dissolved / melted. Then bring the ingredients to boil and simmer until it thickens.

You are what you eat so eat something sweet!

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