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Ingredients
- salted caramel frosting:
- 125 g caster sugar
- 125 g unsalted butter, very soft
- 2 eggs
- 2 tsps vanilla extract
- 150 g plain flour
- 1 tsp baking powder
- Chocolate covered caramel pieces
- 100 g butter, at room temperature
- 200 g icing sugar, sieved
- 1-2 tbsp milk
- 1 tsp vanilla extract (optional)
- 2 tbsp tinned caramel
- 1 tsp salt
Preparation
Step 1
Preheat your oven to 180C/160C Fan/350F/Gas 4 and place 8 muffin/cupcake cases in to your muffin tin.
Using an electric mixer beat the sugar, butter, eggs and vanilla extract for around 3 minutes on the highest speed until light and fluffy.
Next sift in the flour and baking powder and beat for another 30 seconds or so. You will end up with quite a thick batter.
Finally cover the caramel pieces with the remaining batter then place the tray in the over for around 20-25 minutes until golden brown and firm.
salted caramel frosting:
Using an electric mixer, beat the butter until soft.
Gradually add the sugar until thoroughly combined, smooth and creamy.
Add the caramel, salt and vanilla and mix thoroughly
Finally add the milk bit by bit until you have your desired consistency.
Chill for at least 30 minutes before using.