Reader Zoe, a university student, took a study break to road-test a fab recipe for salted caramel cupcakes... if they taste as good as they look, we're in business!
You will need:
150g softened butter
150g caster sugar
3 free range eggs
150g self raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
For the buttercream:
50g softened butter
200g icing sugar
pinch seasalt
spoonful of salted caramel sauce
little cubes of fudge
To make:
- Preheat oven to 180c (160 if it's a fan oven, gas mark 4). Line a cupcake tin with 12 paper cases.
- Place butter & sugar in a mixing bowl and beat with wooden spoon until light and fluffy. Beat in the eggs gradually until the mixture is smooth.
- Stir in the flour, baking powder and vanilla extract and mix until smooth.
- Spoon a little mixture into each cupcake case and bake for 25 mins until golden brown and firm to the touch.
-Set the cupcakes onto a wire rack to cool completely before icing.
- Make buttercream. Place butter in a bowl with 1-2 teaspoons boiling water, add icing sugar and beat until smooth, stirring in seasalt flakes. Ice the cupcakes.
- For extra amazing cupcakes, drizzle shop-bought salted caramel sauce across the tops of the cakes and scatter on a few cubes of fudge to complete the decadent effect. Invite some friends over to share - you will be very popular indeed, I promise!
Cathy says:
Swoon... this recipe is to die for, and Zoe's results are gorgeous... yum! Have YOU got a cool recipe for DREAMCATCHER? COMMENT BELOW to tell me more!
150g softened butter
150g caster sugar
3 free range eggs
150g self raising flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
For the buttercream:
50g softened butter
200g icing sugar
pinch seasalt
spoonful of salted caramel sauce
little cubes of fudge
To make:
- Preheat oven to 180c (160 if it's a fan oven, gas mark 4). Line a cupcake tin with 12 paper cases.
- Place butter & sugar in a mixing bowl and beat with wooden spoon until light and fluffy. Beat in the eggs gradually until the mixture is smooth.
- Spoon a little mixture into each cupcake case and bake for 25 mins until golden brown and firm to the touch.
-Set the cupcakes onto a wire rack to cool completely before icing.
- Make buttercream. Place butter in a bowl with 1-2 teaspoons boiling water, add icing sugar and beat until smooth, stirring in seasalt flakes. Ice the cupcakes.
- For extra amazing cupcakes, drizzle shop-bought salted caramel sauce across the tops of the cakes and scatter on a few cubes of fudge to complete the decadent effect. Invite some friends over to share - you will be very popular indeed, I promise!
Cathy says:
Swoon... this recipe is to die for, and Zoe's results are gorgeous... yum! Have YOU got a cool recipe for DREAMCATCHER? COMMENT BELOW to tell me more!
Yum! Looks absoulety DELICIOUS, Zoe! I'll definetly try to make them!
ReplyDelete#sweetreats
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