Colder days and longer nights can only mean one thing, it's Autumn! This is the time of year where all of my favourite things come into their own: cinnamon, orange leaves and of course, salted caramel.
This recipe makes 12 salted caramel cupcakes that are to-die-for.
For the cupcake itself...
Ingredients
70g salted butter (partially melted)
170g plain flour
250g caster sugar
50g cocoa powder
1tbsp baking powder
A pinch of salt
210ml milk
2 eggs
Method
Pre-heat your oven to 180 degrees C
Combine all the ingredients and whisk until smooth.
Pop into 12 cupcake cases, they should fill 3/4 of each case.
Put in the oven and cook for 22 minutes
For the frosting...
670g icing sugar
210g salted butter (partially melted)
70ml milk
30g tinned caramel
Crushed sea salt
Method
Combine the icing sugar, butter and milk until smooth.
Then add in the tinned caramel until smooth and even in colour.
For the filling...
100g tinned caramel
Method
Once the cupcakes are completely cooled take a knife and cut a hollow out of each cupcake (much like how fairy cakes are cut).
Keep the cut out 'top' of the cake.
In the hollow, put about a teaspoon of caramel into each cake.
Place the 'top' back on and repeat for all the cupcakes.
Once complete it's time to ice the cupcakes, just scoop on a generous amount of icing and decorate as you wish.
Sprinkle the sea salt on top to finish.
Note: I decided to use some of the extra caramel I had left over and drizzle it on top to give it a little something 'extra'.
