Salted Caramel Cupcakes
Since I returned from my J1 stay in San Francisco I have been addicted to and obsessed with salted caramel. It’s so hard to find anything that even comes close to as good as Ghiradelli chocolate with salted caramel. This recipe is actually a caramel cupcake recipe but I added the salt myself, sparingly but it turned out that there was just enough.
Here’s the cupcake recipe: 3oz margarine, 10oz caster sugar, 8 1/2 oz plain flour, 1tbsp baking powder, 1/2 tsp salt, 2 large eggs, 5 1/2 oz caramel, 240ml milk, 1/2 tsp vanilla extract.
Preheat the oven to 180º and prepare the muffin tin.
Whisk together butter, flour, sugar, baking powder and salt until it looks breadcrumby.
Whisk together the milk, vanilla and eggs until combined, pour 3/4 of the milk mixture into the dry ingredients and mix on a slow speed increasing speed until smooth and thick, add the remaining milk and the caramel until you have a smooth batter.
Divide the batter into the tins, pop in oven and bake for approximately 20 minutes or until springy to touch. Leave to cool in the tin for a short time and then cool further on a wire rack.
The frosting recipe: alb 2oz icing sugar, 5 1/2 oz unsalted butter, 50ml whole milk, 3 1/2 oz caramel, flaky salt to decorate.
Whisk the sugar and the butter together fast until combined, whisk in the milk slowly and beat until fluffy, then add the caramel and combine well.
Put icing into an icing bag and pipe onto cupcakes once they are cool enough, put any leftover caramel into another piping bag to decorate and sprinkle with a pinch of flakey salt.