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Salted caramel cupcakes

Salted caramel cupcakes on a plate

Salted caramel cupcakes

Name: Salted caramel cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 100g softened salted butter; 100g golden caster sugar; 2 eggs; 1 tsp vanilla extract; 100g self-raising flour; 1 tbsp milk; 6 tsp caramel sauce; 75g soft salted butter; 150g icing sugar; 200g caramel sauce; a pinch of sea salt flakes

Anna Glover

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Serves 12

Easy

Prep: 20 mins

Cook: 20 mins

plus cooling

A star rating of 4.7 out of 5.16 ratingsRate

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Treat yourself to these easy cupcakes with a caramel-flavoured sponge and salted caramel topping. Perfect for afternoon tea

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g softened salted butter
100g golden caster sugar
2 eggs
1 tsp vanilla extract
100g self-raising flour
1 tbsp milk
6 tsp caramel sauce

For the icing

75g soft salted butter
150g icing sugar
200g caramel sauce
a pinch of sea salt flakes

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Nutrition: Per serving

kcal350
fat20g
saturates12g
carbs39g
sugars33g
fibre0.3g
protein3g
salt0.97g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line a 12-hole cake tin with paper cases.
step 2

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.
step 3

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.
step 4

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.
step 5

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.

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A star rating of 4.7 out of 5.16 ratings

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