I enjoyed making them Coffee Cupcakes so much that I just had to make some more cupcakes. I thought I would do some salted caramel ones this time, I have already made a Salted Caramel Cake so why not do some smaller versions.
Cupcakes are so simple and easy to make. For me cupcakes are perfect for any occasion, you can do so much with cupcakes. Also, who doesn’t like cupcakes? I have to say since my icing has got better, I do love icing cupcakes but no matter how you do icing for cupcakes, they will always taste good.
Salted Caramel Cupcakes
Servings 12 cupcakes
Ingredients
Cupcakes
- 150 g flour
- 100 g Softened Butter
- 2 eggs
- 150 g caster sugar
- ½ teaspoon salted caramel extract
Icing
- 100 g Softened Butter
- 200 g icing sugar sifted
- ½ teaspoon salted caramel extract
- teaspoon ½ vanilla extract
Instructions
- Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin. Measure the butter and sugar together until fully incorporated.
- Then add the eggs on at a time until incorporated, next add the sifted flour and the salted caramel extract until mixed in completely. Scoop into the cases, making sure each one is filled equally.
- Bake in the pre-heated oven for about 20-25 minutes until risen and golden brown. Lift paper cases out of the tin and cool cakes on a wire rack until completely cold before icing.
- For the icing, beat the butter until smooth and light in colour. Add the icing sugar a bit at a time and beat until fully incorporated. Then add your salted caramel extract and beat until incorporated.
- Fill your piping bag with the icing and using a 2D nozzle, pipe roses on the tops of the cakes. Add some sprinkles or leave them plain.
Obviously, you could use any extract in this recipe, I was going to use vanilla but I remembered that I have done Vanilla Cupcakes already. The sprinkles I used are called Unicorn Confetti by Dr Oetker.
