Salted Caramel Cupcakes

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'.

Roasted Pineapple With Honey and Pistachios

Hello Hello!

We had a pineapple that we weren't using so I decided to find a yummy recipe that used up the pineapple that serves 4 people.

Ingredients

1/2 cup dark brown sugar

1/2 cup orange juice

3 tablespoons honey

1 medium ripe pineapple, peeled, cored, cut lengthwise into 8 wedges

1/4 cup crème fraîche or yoghurt

1/3 cup unsalted pistachios, roughly chopped

2 tablespoons fresh mint leaves

Method

Preheat oven to 450°F.
Line a large rimmed baking sheet with parchment paper. 

For the marinade...

Stir first 3 ingredients in a large bowl until sugar dissolves.
Add pineapple; toss to coat.
Leave to marinate, tossing occasionally, for 10 minutes. 

To cook...

Place pineapple, one flat side down, on prepared sheet; reserve marinade.

Roast pineapple for 15 minutes.
Turn, brush with marinade, and roast until tender and caramelised, 10-15 minutes. 

Drizzle remaining marinade over; let cool slightly.

To serve...

Divide pineapple among plates.
Spoon crème fraîche alongside.
Garnish with nuts and mint.

You can find the original recipe here.

S’mores dip

S'mores are delicious (it's a fact). They're also one of my favourite ways to end a meal, with the gooey marshmallow and melty chocolate all smooshed between two digestive biscuits.

Ingredients

1/2 tablespoon butter

1 1/2 cups chocolate chips (I've used milk chocolate ones)

1 large pack of jumbo marshmallows

1 pack of Digestive biscuits 

Methods

Start by adjusting the rack to the centre position of the oven and place deep dish in the oven.

Preheat the oven to 230 degrees C. 

Once the oven is preheated, use a tea-towel to remove the hot skillet from the oven, place the butter into the skillet and hold the handle and swirl the skillet so that the melted butter coats the bottom and the sides. 

Pour the chocolate chips into the bottom of the pan in an even layer (if you can). 

Then arrange the marshmallow halves on top of the chocolate chips covering them all.

Bake for 5 to 7 minutes or until the marshmallows are toasted to your preference. 

Remove the dish from the oven and allow to rest for 5 minutes. 

You will find the original recipe here.