Salted caramel cupcakes recipe

Salted caramel cupcakes with salted caramel sauce

This simple and delicious salted caramel cupcakes recipe with caramel sauce it was suggested to me by my daughter. She wanted something sweet but also salty treat in the same time.

The weekend is approaching, unfortunately the weather has not spoiled us lately. I decided to make time for myself and my family and bake together something sweet.

This is a very simple recipe for salted caramel cupcakes with caramel sauce. I used here my basic recipe for vanilla cupcakes with the difference that I added caramel sauce to the base for cupcakes. In many recipes for caramel cupcakes you will find brown sugar. I decided to do the caster sugar. Firstly because I didn’t have that one and secondly I really didn’t want to go out to the shop on a rainy day.

As frosting I used a light cream with mascarpone. To my basic recipe for I added salted caramel sauce. I like how my desserts are light so later I don’t have a guilt that I ate two cupcakes :). Besides, the cream is light and tastes fantastic in all kind of desserts. If you really would like to use buttercream I suggest you visit Charlotte’s Lively Kitchen.

And now let’s get to the recipe and how to bake these delights. When it comes to cream, you can use any flavor, just use the basic recipe and add different flavors to it. In this case, we will add 3 teaspoons of our homemade caramel sauce to the vanilla cream. If you don’t have your own you can always add the one from supermarket.

Ingredients

• 125 g self-raisin flour (3/4 cup)
• 125 g caster sugar (½ cup + 2 tbsp)
• 1/4 teaspoon bicarbonate of soda
• 125 g unsalted butter (room temperature) (½ cup + 1 tbsp)
• 2 eggs (room temperature)
• 3 teaspoons salted caramel sauce
• 1/2 teaspoon vanilla extract
• 2 tablespoons whole milk

How to make it

1. Firstly preheat the oven to 170°C fan (338°F).
2. Secondly sift all your dry ingredients into a large bowl then add butter, eggs, salted caramel sauce and beat in a mixer for around 2 minutes, no more 😉
3. Next add vanilla extract into the milk and mix together with other ingredients for about 20 seconds until well combined.
4. Scrape down the sides of the bowl with a spatula and mix for 10 more seconds.
5. Fill the paper cases two-thirds full with mixture.
6. Bake for 20-22 minutes or until they spring back when touched.
7. Leave to cool for about 5 minutes and then transfer then to a wire cooling rack.
8. Once the cupcakes are cool, decorate them with the cream however you like.

Salted caramel cupcakes with salted caramel sauce