Salted Caramel Cupcakes

By efriend

Ingredients

• 50 g cocoa powder
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 175 g plain flour
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 225 g caster sugar
• 175 g unsalted butter, softened
• 175 ml milk
• 1 cup of Salted Caramel Sauce
• Buttercream frosting
• Sea salt flakes for sprinkling

Preparation

Step 1

1/ Heat oven to 180C/ 356* F. Line a cupcake tin with 12 paper cupcake cases.

2/ Add all of the dry ingredients in a large mixing bowl, and mix/whisk together for about 20 seconds. Add eggs and milk into a jug and whisk together well. Add softened butter to dry ingredients and mix until you can see small crumbs. Add milk/egg mix in a slow steady stream while mixer is on low. Make sure you scrape down the bowl each time you add an ingredient to make sure everything’s mixing well. Scoop into cupcake pan, filling about 3/4 way and bake for 20 min. To check if they're done simple pierce the cupcake with a skewer and if they come out clean they're done. Once they're done, let them cool down completely.

3/ Mix about half a cup caramel into some buttercream frosting (grab the recipe HERE). Place into a piping bag fitted with a 1M tip.

4/ Use a knife or apple corer and gently make a hole in the centre of your cupcake and drizzle some caramel in the hole.

5/ Pipe your cupcakes into desired style, I piped a swirl on mine, and finish off with a generous drizzle of caramel sauce and a good sprinkle of sea salt flakes.

Any questions, or if I've left something out, feel free to ask!