Finger licking good cupcakes with a salted caramel filling.
- 130g self raising flour
- 65g caster sugar
- 65g soft brown sugar
- 130g margarine
- 1 tsp baking powder
- 2 large eggs
- 100g granulated sugar
- 45g salted butter
- 60ml double cream
- 1/2 teaspoon salt
- 125g unsalted butter
- 250g icing sugar
- Cupcakes: Pre-heat oven to 175°C (temperature varies on each oven so you may need to make your oven slightly hotter or cooler) and place appropriate number of muffin cases in a muffin tray (set aside until required).
- Measure out margarine and brown sugar into same bowl and cream together until well mixed and turns lighter in colour (I mix 1 egg mixes by hand, but for larger quantities a food mixer is easier to use).
- Measure out flour into a separate bowl and add the baking powder (gently stir together).
- Add 1 egg to the creamed butter and sugar along with a tablespoon of the flour and mix well. Repeat this part of the process 1 egg at a time to give a lighter mix.
- Scoop mixture into cases (about half full). An ice cream scoop is very handy for doing this.
- Place the mixture in the oven for approximately 15-20 minutes (check after 15 minutes to see if cooked). Cakes will be cooked when they are springy and return to shape when lightly pressed on top.
- Salted Caramel: Heat the granulated sugar in a large bowl placed over a pan of boiling water, stirring continually. Take care that the water is not touching the bottom of the bowl. The sugar will form lumps and eventually turn into a thick liquid.
- Stir continually until the sugar is completely melted.
- As soon as the sugar has melted, add the salted butter. Add with care as the butter will make the mixture bubble up.
- Continue stirring the mixture until the butter has completely melted, then slowly and carefully add the cream as the mixture will bubble up rapidly again.
- Continue to stir the mixture until it comes to the boil and then continue to heat for about a minute. It will begin to rise up the sides of the saucepan as it boils.
- Remove from heat and stir in salt. You may want to add a little extra salt depending on how salty you like you salted caramel.
- Leave to cool before using.
- Butter icing: Soften the unsalted butter (this works well in microwave in 10 second bursts, checking each time to see if butter is softening)
- Carefully add icing sugar to avoid clouds of icing dust.
- Mix until fully incorporated and butter icing becomes whiter. (You can do this by hand but a mixer makes it much easier – just keep the mixer on a slow speed)
- Optional, add a little salted caramel to the butter icing and mix in well.
- Make a little hole in the top of the cake using an apple coring tool and add a small scoop of softened salted carame.
- Using a large star nozzle, pipe swirls of butter icing onto the cakes.
- Decorate with drizzles of warmed salted caramel or decoration of your choice.
Enjoy as part of an afternoon tea.
- Category: Dessert
- Method: Baking
- Cuisine: French
- Serving Size: 86.7g
- Calories: 399
- Sugar: 40.8 g
- Sodium: 142 mg
- Fat: 23.3 g
- Carbohydrates: 46.5 g
- Protein: 2.9 g
- Cholesterol: 61 mg