Wednesday, 3 May 2017

Recipe: Salted Caramel Cupcakes

We featured this recipe last year when we worked with Butterkist popcorn, but after lots of requests, here is the popcorn-free version. Perfect for an indulgent afternoon tea, or as a super picnic treat.  We made a weekend batch for the bank holiday weekend, and as always they were gone almost before they touched the table!


Salted Caramel Cupcakes

Makes 10 cupcakes

Ingredients

125g unsalted butter, at room temperature
125g soft brown sugar
1 tsp caramel flavouring, we used Dr Oetker
1 large egg
175 g plain flour
2 tsp baking powder
1 pouch of Salted Caramel cupcake centre filling, we used Dr Oetker

To decorate:

125g salted butter
225g icing sugar
1 tsp caramel flavouring
1-2 tbsp. double cream
Packet of mini fudge pieces (find them in the bakery aisle)

Method

1. Place 10 muffin cases in a tray, and preheat the oven to 180°C (160°C fan).

2. Cream the butter and sugar together with the caramel flavouring, until pale and creamy.

3. Beat the egg and whisk into the butter-sugar mix.

4. Add the flour and baking powder, mixing until well blended.

5. Spoon the cake mix into the cupcake cases, ensuring they are equal and level.

6. Bake for around 20 minutes until risen, a light golden colour and cooked through.  use a skewer to test them if not sure.

7. Allow the cakes to cool for a few minutes until they are OK to handle, then insert the nozzle of the centre filling pouch into each cake.  Make sure the nozzle goes right to the centre and try to get the same amount in each cake.  Retain a little of the caramel sauce in the pouch for decoration.  Leave the cakes to cool on a wire rack.

8. To make the icing, beat the salted butter until pale and glossy, then sift in a little icing sugar at a time, beating as you go.

9.  When all the icing sugar is added and the icing is creamy and soft, mix in the caramel flavour and cream.

10. Spoon the icing into a large piping bag with a large star nozzle.  Pipe the icing on from the outside in, in a clockwise direction.  Decorate generously with Salted Caramel popcorn (it softens slightly and read adds to the topping).

11. Let the remaining caramel filling down with a teaspoon or two of hot water from the kettle.  Drizzle over the popcorn tops of the cakes, and enjoy!



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