If you don't like salted caramel, what planet are you living on?!?! It's probably the ultimate, indulgent sauce you could have. Eat it by the spoonful on its own, lather it on ice cream or use it on cakes and cupcakes.

We share our favourite recipe with you; the sponge is soft. The caramel buttercream melts in your mouth, and the caramel sauce sends you on cloud 9. It's the perfect combination. The salt helps cuts through the sweetness, meaning you can enjoy double the amount! Now, that's a winner in our book!

This recipe makes 12 cupcakes / 24 mini.

Ingredients:

  • 125g unsalted butter - softened at room temperature
  • 50g dark soft brown sugar
  • 75g caster sugar
  • 125g self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp vanilla extract
  • 2 large free-range eggs
  • 1.5 tbsp whole milk
  • Pinch of salt

Method:

  1. Preheat the oven to 170˚C Fan/Gas mark 3. Line a cupcake tin with liners.
  2. In a freestanding mixing bowl, sieve the flour, dark soft brown sugar, caster sugar, bicarb of soda and pinch of salt. 
  3. To the bowl, add the soft butter and the eggs. Beat for 1 minute on medium-high speed. 
  4. Add the whole milk and vanilla extract to the mixture. Scrape the sides of the bowl and the bottom and mix for another minute.
  5. Fill the cases halfway full. 
  6. Bake for 22 minutes, or until a toothpick inserted into the middle comes out clean. Allow cooling completely before piping the buttercream on.

Our salted caramel recipe can be found here, which you will need for the buttercream. 

Salted Caramel Buttercream

Ingredients:

  • 200g unsalted butter - softened at room temperature
  • 2 tsp salt
  • 320g icing sugar - sifted
  • 1/4 batch of caramel

Method:

  1. In a freestanding mixer bowl, add the butter and salt and beat for 5 minutes on high speed until fluffy and pale white.
  2. Add the icing sugar in two intervals, be sure to scrape the sides and bottom of the bowl before adding each batch. 
  3. Add a quarter of the salted caramel and mix till its lovely and smooth. 
  4. Add to a piping bag with a star nozzle. Pipe onto your cupcakes.

For the caramel drizzle:

  • Put some caramel into a small piping bag. Snip a tiny bit of the end off and drizzle over the buttercream. 
  • Or you can use a spoon.

Salted caramel buttercream can also be used on chocolate cupcakes, or on coconut cupcakes. The variations are endless.

The cupcakes are fresh to be eaten on the day of being baked and decorated. Store in an airtight container for 3 days. Store in a cool, ventilated room. Never store cupcakes in the refrigerator.

There you have it. Enjoy, and remember if you make these, please tag us in your pictures on our social media channels and we will share your images on our stories :) 

Salted caramel cupcake